STABILIZATION OF STRAWBERRY JAM COLOR WITH NATURAL COLORANTS

A recurrent problem in the fruit processing industry is the loss of co lour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alter native, pomegranate juice, for the stabilization of strawberry jam col our. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this pur pose.