20.500.12556/RUL-181717 Drip loss during strawberry thawing a simple method for predicting and improving the colour stability of nectars Drip loss is the liquid released from frozen strawberries during defrosting. High levels of drip loss make strawberries unsuitablefor many applications that require whole fruit. This study is aimed at investigating the relationship between strawberry drip lossand the colour stability of nectars produced from these strawberries. Both solid (remainder after drip removal during defrosting)and liquid fractions (drip loss) were analysed by HPLC for anthocyanin, sugar and acid concentration, as well as total soluble sol-ids and titratable acidity, to compare differences between the fractions. The results showed a strong correlation between straw-berry drip loss and the colour stability of the resulting nectars. Strawberries with high levels of drip loss produced nectars withmore stable colour. Determining the percentage of drip loss provides a quick and low-cost method for industrial nectar producersto select strawberries suitable for the production of colour-stable nectars. Furthermore, it was demonstrated for the first time thathigher levels of solid content, achieved by separating the drip loss of defrosted strawberries before processing into puree, leadto nectars with higher initial consumer acceptance factor (AF) and a higher AF after 12 weeks. As a result, these nectars had asignificantly better colour stability. anthocyanin colour acceptance defrosting shelf-life strawberry puree jagode izguba vode med odtajanjem odtajanje jagodna kaša antocianini uporabnost stabilnost barve true false true Angleški jezik Slovenski jezik Članek v reviji 2026-04-14 12:17:22 2026-04-14 12:17:27 2026-04-15 04:25:17 0000-00-00 00:00:00 2026 0 0 14 str. Iss. 1, art. 6657122 Vol. 2026 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 2356-7015 10.1155/ijfo/6657122 275153155 10.1155_ijfo_6657122.pdf 10.1155_ijfo_6657122.pdf 1 F7197DDCDF99E2DE2882C316971CBD26 5343c90dbda81a9305549d30b01417287570bedee8df94641b2502e2abd88d05 19293423-37eb-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232407 https://onlinelibrary.wiley.com/doi/epdf/10.1155/ijfo/6657122 1 eb3d916e-37ea-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232406 Biotehniška fakulteta 0 0 0