LWT - Food Science and Technology 60 (2015) 1174e1178

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Effects of temperature, pH, and sunlight exposure on the color

stability of strawberry juice during processing and storage*
Zhongfeng Wang, Min Zhang*, Qianqian Wu
Department of Biological and Environmental Engineering, Hefei University, Hefei 230601, China

a r t i c l e i n f o a b s t r a c t

Article history: The natural color of strawberries and their products easily fades or deteriorates during processing and
Received 10 June 2013 storage. Temperature, pH, and light are common factors that affect the color stability of strawberry juice
Received in revised form (SJ). Clarified SJ was prepared from fresh fruits and diluted with purified water at a ratio of 1:3. The
8 June 2014
absorbance at 510 nm (Ab510) and the L* and a* values of SJ under different processing or storage con-
Accepted 1 September 2014
ditions were determined to describe the attributes and stability of juice color. SJ color was highly sen-
Available online 28 September 2014
sitive to thermal treatment, pH and sunlight exposure. Storage temperature also significantly affected the
SJ color. SJ could achieve color stability by adjusting pH to 3.0 or below, heating at 80
C or below for
Keywords:
Strawberry juice
20 min or less if thermal treatment is necessary, packing with opaque materials, and then storing at 2
C
Temperature e4
C. Ab510 positively correlated with a* under most conditions, except at different pH values. a* could
pH be used as a direct indicator that describes SJ color.
Sunlight © 2014 Elsevier Ltd. All rights reserved.
Color stability

1. Introduction
Strawberry (Fragaria x ananassa) is a popular fruit that is often
used to produce juice or beverage because of its attractive color,
delicious taste, pleasant aroma, and nutritious function. Bright red
color is an important quality attribute that affects consumer sen-
sory acceptance of strawberry juice (SJ).
The attractive color of strawberries is attributed to the presence
of two types of anthocyanidin pigments: derivatives of bright red
pelargonidin (predominant) and dark red cyanidin (minor)
(Go€ssinger et al., 2009). Pelargonidin3-O-glucoside is the main
component in strawberries (82%e100%) (Bakker, Bridle, &
Bellworthy, 1994). At least 13 other anthocyanins, including pelar-
gonidin 3-O-rutinoside, pelargonidin 3-O-glucoside-succinate,
cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside, have been
found at low concentrations in different varieties (Bakker et al.,
1994). Aside from their color attributes, anthocyanins also have
possible health benefits because of their high antioxidant activity
(Einbond, Reynertson, Luo, Basile, & Kennelly, 2003).
The attractive red color of SJ usually fades during processing,
thereby reducing the shelf life of this product. The red color is
*
This manuscript was presented in the international conference of “Food Innova-
2012” Hangzhou, China, December 12e14, 2012.
* Corresponding author. Tel.: þ86 15077928638.
E-mail addresses: wzf@hfuu.edu.cn (Z. Wang), zhangmo@mail.hfuu.edu.cn,
zhangmo@hfuu.edu.cn (M. Zhang), wqq@hfuu.edu.cn (Q. Wu).
replaced by dull, brownish pigments after a few weeks or even days
€ssinger et al., 2009). The processing and storage of SJ
of storage (Go
are commonly accompanied by brown color formation or discol-
oration resulting from the loss of anthocyanins caused by oxidation
or other chemical reactions (Go €ssinger et al., 2009; Hartmann, Patz,
Andlauer, Dietrich, & Ludwig, 2008; Holzwarth, Korhummel, Carle,
& Kammerer, 2012; Holzwarth, Korhummel, Kammerer, & Carle,
2012). The discoloration is attributed to numerous factors,
including temperature, light, oxygen, pH, irons, and enzymes
(BordignoneLuiz et al., 2007; Holzwarth, Korhummel, Carle, et al.,
2012; Holzwarth, Korhummel, Kammerer, et al., 2012). Therefore,
appropriate treatments and conditions during processing and
storage are important to prevent color deterioration.
Thermal processes, such as blanching and pasteurization, are
usually employed for fruit juice production. However, these pro-
cesses may negatively affect the sensory and nutritional values of
juices that contain anthocyanins because these pigments readily
degrade and form nearly colorless or undesirable brown-colored
polymeric pigments during thermal processing (Patras, Brunton,
O'Donnell, & Tiwari, 2010; Pala & Toklucu, 2011). Many studies
analyzed the effect of thermal processing on anthocyanin stability
in foods (Patras et al., 2010). Blanching, boiling, and steaming
reduce anthocyanin content by 59%, 41%, and 29% in red cabbage,
respectively (Volden et al., 2008). Previous studies theoretically
focused on the degradation kinetics of anthocyanins during ther-
mal treatment in SJ (Verbeyst, Oey, Van der Plancken, Hendrickx, &
Van Loey, 2010), blueberry juice (Buckow, Kastell, Terefe, &

http://dx.doi.org/10.1016/j.lwt.2014.09.015
0023-6438/© 2014 Elsevier Ltd. All rights reserved.
 Z. Wang et al. / LWT - Food Science and Technology 60 (2015) 1174e1178
Versteeg, 2010; Kechinski, Guimara ~es, Noren
~ a, Tessaro, & Marczak,
2010), blackberry juice (Cisse, Vaillant, Acosta, Dhuique-Mayer, &
Dornier, 2009), and blood orange juice (Kırca & Cemerog lu, 2003).
However, little is known about the effects of practical heating pa-
rameters on SJ color stability during processing and storage.
The pH value is an important factor that affects the color quality
of anthocyanin-pigmented products. The chemical degrading or
color fading of anthocyanins is highly pH dependent (Zhao, Dong,
Chen, Liu, & Guo, 2008). The thermal stability of black carrot an-
thocyanins significantly decreases at pH values above 5.0 (Kirca,
Ozkan, & Cemeroglu, 2007). The maximum formation of vitisin A
ranges from pH 2.7e3.0, which changes the color of the model
solution and expresses approximately 11 (at pH 3) to 14 times (at
pH 2) more color than the normal anthocyanins (Romero & Bakker,
1999).
UV light photons are absorbed by organic molecules and affect
conjugated bonds, such as aromatic rings, double rings, and com-
pounds (e.g., disulfide bonds), which may reduce anthocyanin
content (Koutchma, Forney, & Moraru, 2009). Long-term exposure
to UV-C light degrades anthocyanins and increases the total color
difference of grape and cranberry juices (Guerrero-Beltran, Velti-
Chanes, and Barbosa-Canovas, 2009). By contrast, Pala et al.
(2011) found no significant changes in the total anthocyanin con-
tent of pomegranate juice after UV-C treatment. To the best of our
knowledge, no study has investigated the effect of direct sunlight
exposure on the color of SJ.
The strawberry can be processed to many types of products
including frozen fruits, dried fruits, preserved fruits, jams, cans,
juices et al. SJ tastes and looks better than many other fruit juices,
and the annual yield of strawberry fruits reaches 2 million tons
with 2 million acres of cultivated area. However, SJ is rare in the
market. This rarity may be related to the color stability of SJ. Color
deterioration seriously affects the appearance of SJ.
Effects of temperature, sunlight exposure, and pH on the color
stability of SJ during processing and storage were investigated in
this study. Color characteristics and stability were described by
determining Ab510 with a UV-VIS spectrophotometer and L* and a*
with a chroma meter. The correlations of these indexes were
analyzed. Objective of the works was to optimize the parameters of
processing and storage for desirable color stability of strawberry
juice, and thus give some references for SJ production department
or further study.
2. Materials and methods
2.1. Fruit materials and juice preparation
Fully ripe strawberries (Fragaria x ananassa) ‘Fengxiang’ were
harvested from Changfeng, Hefei, China. The strawberries without
sepals were washed and squeezed with a fruit extruder (JC-611,
Winder Electric Co., Ltd., Guangzhou, China). The crude juice was
centrifuged at 2325  g for 30 min with a centrifugal separator
(LDZ4-2, Jinyi Laboratory Instrument Co., Jintan, China). The upper
clear juice was gathered and diluted with purified water at 1:3 to
make the Ab510 value below 1.0 when determined by a UV-VIS
spectrophotometer. The pH of the diluted juice was adjusted to
2.0 with saturated citric acid solution. Then, the diluted and acid-
ified SJ was poured into sterilized white glass bottles (ca. 200 ml)
with approximately 6 mm of head space, sealed by screw cap, and
stored in a refrigerator for further treatment and determination.
2.2. Thermal treatments of SJ
The bottles containing SJ were placed in an electric-heated
thermostatic water bath and then heated for 10 mine50 min
1175
separately at 80
C, 90
C, and 100
C. Three bottles for each tem-
perature were taken out from the thermostatic water bath and
cooled to room temperature for the determination of the Ab510, L*,
and a* values every 10 min.
2.3. Series of pH adjustment
The pH of SJ (pH 2.0) was adjusted to different levels (3.0e10.0, 1
unit interval) with 1 mol/L NaOH solution and heated at 80
C for
20 min following the method of Zhao et al. (2008). The Ab510, L*,
and a* values before and after heating were determined, and the
visual color was described.
2.4. Exposing to sunlight
The bottles containing SJ were placed in an electric-heated
thermostatic water bath, heated at 80
C for 20 min, and then
rapidly cooled to room temperature. Then, 15 bottles were wrapped
in black paper (BP), while another 15 were not wrapped. All bottles
were placed outdoor during daytime (35
Ce45
C) and nighttime
(25
Ce35
C) in summer for 15 d of sunlight exposure. The Ab510,
L*, and a* values of the samples from the three wrapped and
unwrapped bottles were determined every 3 d.
2.5. Experiment for storage temperature
The bottles containing SJ were heated at 80
C for 20 min and
then rapidly cooled in a water bath to room temperature. Half of 18
bottles was stored at room temperature (July, 30 ± 5
C), and
another half was placed in the refrigerator at 2
Ce4
C. Three
bottles from each storage were sampled from each storage condi-
tion to determine the Ab510, L*, and a* values every 20 d.
2.6. Color attribute measurement
The L*, a* and b* values of color components were measured
with a Chroma Meter (SC-80C, Zhi Hao Electronic Technology Co.,
Ltd., Xiamen, China) following the method of Watanabe,
Yoshimoto, Okada, and Nomura (2011). Fresh SJ should be bright
red. Hence, the L* values indicating color from light to dark and a*
values indicating color from red to green were analyzed. Mean-
while, the b* values indicating color from yellow to blue were
ignored.
2.7. Determination of Ab510 values for indicating anthocyanin
concentrations
According to the method described by Watanabe et al. (2011),
we directly determined the values of Ab510 using a UV-VIS spec-
trophotometer (UV-751GD, Shanghai Spectrum Instrument Co. Ltd.,
Shanghai, China) in 1 cm cells for fresh samples. The other samples
subjected to various treatments were centrifuged at 2325  g for
30 min with a centrifugal separator (LDZ4-2, Jinyi Laboratory In-
strument Co., Jintan, China). Then, the upper clear juice was
determined. The Ab510 value for each sample was used as an index
of anthocyanin concentration.
2.8. Transparency evaluation
SJ transparency was evaluated through sensory assessing. It was
defined as Tþþ (most transparent), Tþ (medium transparent), and
T0 (Not transparency) according the result of macroscopic
observation.
1176 Z. Wang et al. / LWT - Food Science and Technology 60 (2015) 1174e1178
2.9. Statistical analysis
All experiments were conducted in triplicate (n ¼ 3). Significant
differences were determined by t-tests at p < 0.05. Data were
presented as mean ± SD.
3. Results and discussion
3.1. Effect of thermal treatment on SJ color
The overall Ab510 values of SJ decreased with heating time at
each of the three temperatures. This result indicates that temper-
atures over 80
C can negatively affect anthocyanin stability. Ab510
did not significantly (p > 0.05) change in the first 20 min at 80
C
and was higher than that at 90
C and 100
C across the heating
period (Fig. 1a).
Patras, Brunton, Gormely, and Butler (2009) demonstrated that
the anthocyanins in blackberry and strawberry puree are signifi-
cantly affected by thermal treatments at 70
C for 2 min. By
contrast, the present results demonstrated that the anthocyanins in
SJ with pH 2.0 can endure heating at 80
C for 20 min. This finding
was consistent with the observation that the anthocyanins of black
carrots remain stable during heating at 70
Ce80
C (Kirca, Ozkan,
& Cemeroglu, 2006).
L* (Fig. 1b) decreased when heating lasted from 10 to 50 min at
80
C, 90
C, or 100
C. However, it did not change significantly
within 20 min at any of these temperatures compared with the
control (data not shown). Heating for 30 min or longer at 100
C
decreased L* more strongly than that at 80
C and 90
C. The L* of
the samples heated at 100
C for 40 min decreased by 2.33%, which
was significantly (p < 0.05) different from that at 80
C or 90
C.
Fig. 1. Values of Ab510 (a), L* (b), and a* (c) of SJ heated at 80
C (:), 90
C (), and
100
C (△). Statistical significance was determined at p < 0.05.
However, the small reduction of this value almost did not affect the
visual color of SJ. This result suggests that the brightness is rela-
tively stable to thermal treatment when the pH of SJ is 2.0.
At 100
C, a* showed a descending trend similar to that of L* as
heating proceeded (Fig. 1c). However, at 80
C and 90
C, a* slightly
changed within 50 min. This result implies that a* is more stable
than L* at high temperatures.
These results suggest that Ab510 is more sensitive to temperature
than L* and a*, and that a* is more stable than the others at heating
temperatures. Some anthocyanins might be negatively affected by
the thermal treatment during processing, but it does not evidently
affect visual color attributes.
3.2. Effects of pH on SJ color
The overall Ab510 of SJ varied greatly with pH. This value slightly
varied when the pH was 3.0 and below. As the pH increased from
5.0 to 7.0, Ab510 decreased rapidly and almost no absorbance was
detected at pH 7.0. As the pH from 7.0 to over 8.0, Ab510 abruptly
increased to 2.3 (Fig. 2). The sensory transparency of the samples
seriously decreased as the pH increased to 5.0 and above (Table 1),
which greatly increased the readings on the spectrophotometer.
Therefore, the decreasing or dramatic rising of Ab510 should not
influence anthocyanin concentration. In addition, Ab510 should not
be used to indicate or calculate anthocyanin concentration when
the pH is not at a suitable acid condition.
When the pH was below 7.0, L* increased and a* decreased as pH
increased; however, L* decreased as the pH increased from 7.0 to
10.0 (Fig. 2). These results are consistent with the variations in vi-
sual color of the samples at different pH ranges (Table 1). L* in-
dicates the brightness or darkness of foods. As the red color fades,
the darkness of SJ reduces and L* increases accordingly. Higher L*
means brighter or whiter color. However, for the red SJ, both the
increasing and decreasing in L* possibly imply color deterioration,
either browning or fading. a* decreased to a certain level when the
pH increased to 6.0 and did not further reduce at higher pH values.
This result implies that a* can more reliably reveal SJ color than L*.
The thermal treatment did not affect L* and a*, and the visual
color of SJ at pH 3.0 or below. However, other samples at higher pH
browned to different extents 10 d after thermal treatment. Higher
pH resulted in browner color (Table 1). Accordingly, L* was signif-
icantly decreased by thermal treatment; higher pH resulted in
lower L* after heating (Fig. 3). However, a* did not show a similar
trend. Thermal treatment significantly decreased a* only when the
pH was below 6.0. a* did not significantly change at higher pH
probably because the a* of SJ decreased to some limited level with
increasing pH before heating. The thermal treatment could not
make further reduction.
Fig. 2. Values (primary y-axis) of L* (△) and a* (:), and Values (secondary y-axis) of
Ab510 (broken line) of SJ at different pH, Statistical significance was determined at
p < 0.05.
 Z. Wang et al. / LWT - Food Science and Technology 60 (2015) 1174e1178 1177

Table 1 Although the appearance of SJ without BP was worse than that of SJ

Visual color and transparency of SJ with different pH values before and 10 d after with BP, L* slightly reduced in both types of samples without a sig-
heated at 80
C for 20 min.
nificant difference (Fig. 4). The results suggest that L* cannot reliably
pH Before thermal treatment Ten days after thermal treatment describe the fading of red color resulting from sunlight exposure.
Color Transparency Color Transparency The a* values corresponding to color fading rapidly decreased in
all samples without BP (Fig. 4), with a 47.52% decrease after 15 d of
2 Strongest red Tþþ Alike as before Tþþ
3 Flamboyant red Tþþ Alike as before Tþþ sunlight exposure, which was significantly higher than that with
4 Light red Tþþ Alike as before Tþ BP. This result was consistent with the variation in Ab510. The re-
5 Pink Tþ Brown Tþ sults further demonstrated that sunlight is an important factor that
6 Light pink Tþ Brown T0
can result in anthocyanin degradation to a great extent.
7 Almost colorless Tþ Brown T0
8 Yellow brown T0 Dark brown T0 Guerrero-Beltran et al. (2009) reported that long UV treatment
9 Light green T0 Dark brown T0 increases the total color difference (DE) in grape and cranberry
10 Dark brown T0 Dark brown T0 juices because of the loss of redepurple anthocyanin pigments of
Tþþ means most transparent, Tþ means medium transparent, and T0 means not juices. However, Pala et al. (2011) reported that the total anthocy-
transparency. anin content of pomegranate juice does not significantly change
after UV-C treatment. Our study proved that the direct exposure to
sunlight might seriously deteriorate SJ color and significantly
The pH-dependent characteristics of anthocyanins can be shorten shelf life. Therefore, packaging isolated light and storing in
attributed to the molecular structures of anthocyanins trans- a dark place are important for keeping the stability of SJ color.
forming along with the pH of the solution (Brouillard, 1983; Mazza
& Brouillard, 1987) or to the aggregations of the anthocyanins in the 3.4. Effects of storage temperature on SJ color
forms of carbinol sidebars or quinonoidal base (Brouillard, 1983). To
our knowledge, the present study is the first to report on the color SJ stored either in refrigerator at 2
Ce4
C or in room at
attributes represented by the Ab510, L*, or a* of SJ in a wide range of 30 ± 5
C did not visually change during the first 20 days. The color
pH. These results demonstrate that pH is a more important factor of of SJ in a refrigerator remained stable within 60 d, whereas that of
the color stability of SJ than temperature. A small variation in pH SJ at room temperature gradually faded. The L* (Fig. 5a), a* (Fig. 5b),
can significantly change the color and color stability of SJ, as well as and Ab510 (Fig. 5c) of SJ remained stable in the refrigerator but
increase the color sensitivity to heat. decreased under room temperature. The Ab510, a*, and L* of SJ
stored at room temperature decreased by 43.8%, 34.88%, and
3.3. Effects of sunlight exposure on SJ 14.28%, respectively, compared with those of SJ stored in the
refrigerator within 60 d. The results further prove that Ab510 is more
Exposure to sunlight for 15 d caused the gradual fading of SJ sensitive to temperature than L* and a*, which is consistent with
color in glass bottles with or without BP. This result can be attrib- the results in Section 3.1. The results also suggest that the antho-
uted to the strong penetrating power of sunlight at high temper- cyanins in SJ degrade at 25
Ce30
C, not only at high temperatures
atures. However, the fading rates of the samples without BP were or during thermal treatment. The degradation of anthocyanins in
more rapid than those of the samples with BP. The Ab510 of SJ with blood orange juice occur faster with increasing storage temperature
BP slightly decreased from 1.26 to 1.15 in 15 d, whereas that of SJ (Kırca & Cemerog lu, 2003). However, anthocyanin content and its
without BP decreased from 1.26 to 0.88. This result implies that color stability are dependent on fruit material species; different
sunlight can break down or transform the structures of fruit juices have different shelf lives even if stored at the same
anthocyanins. temperature (Kırca & Cemerog lu, 2003).

4. Conclusion

Strawberry processing products are negatively affected by many

factors because of the instability of anthocyanins. SJ color was
highly sensitive to thermal treatment, pH and sunlight exposure.

Fig. 3. Values of L* (b) and a* (a) of SJ with different pH before (white bar) and after Fig. 4. L* and a* values of SJ exposed to sunlight with and without black paper
(gray bar) heating at 80
C for 20 min. Statistical significance was determined at wrapped package on day 1 (white bar) and 15 (gray bar). Statistical significance was
p < 0.05. determined at p < 0.05.
1178 Z. Wang et al. / LWT - Food Science and Technology 60 (2015) 1174e1178
Fig. 5. Values of L* (a), a* (b), and Ab510 (c) of SJ stored at room temperature (white
bar) and in a refrigerator at 2
Ce4
C (gray bar). Statistical significance was deter-
mined at p < 0.05.
Storage temperature also significantly affected the SJ color. This
study may serve as a technical reference for the processing and
storage of SJ to maintain color stability. The stable color of SJ can be
achieved by adjusting pH below 3.0, heating below 80
C for less
than 20 min during blanching or pasteurization, packaging with
light-tight materials, and storage and distribution by chill chain
(2
Ce4
C).
Ab510 can be used to indicate, to some extent, the anthocyanins
concentration and color attributes of SJ. Ab510 positively correlated
with a* under most conditions, except at different pH values. a* can
serve as a direct index of SJ color.
Acknowledgment
The research leading to these results has received funding from
the 2012 Anhui Province science and technology research program
(12010302060).
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