Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the total content was 35.77 ± 2.56 mg per 100 g) when compared with conventional jam produced in an open system (3.35 ± 0.05 mg per 100 g). However, the radical scavenging activity of conventional jam was lower than that of industrial jam, as EC₅₀ was 52.99 ± 0.94 and 44.33 ± 2.47 mg mL^?1, respectively. Two‐way analysis of variance indicated a significant effect of processing method and storage time during 60 days and a significant interaction for all variables except for EC₅₀. Long‐time storage of industrial jams at ?8 °C leads to 80% reduction in anthocyanin content without loss of sensorial characteristics, whereas at room temperature the reduction was 98%, and the red colour was replaced by a brownish. Regardless of storage temperature, the radical scavenging activity of jams decreased 50–60% of its initial value.