Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

In this study, the stability of different physicochemical and nutritional parameters of fruit nectars was monitored during storage for 28 days at 4, 25 and 37C. Moreover, potential indicators for evaluating and predicting the quality deterioration of the nectars were evaluated. For this purpose, kinetics of physicochemical parameters, bioactive compounds and total antioxidant capacity modifications were determined. Ascorbic acid, anthocyanins, carotenoids and antioxidant capacity (trolox equivalent antioxidant capacity [TEAC] values) followed a first‐order reaction kinetics, while browning index fitted to zero order reaction kinetics. Conversely, pH, Total soluble solids, total phenolic compounds and oxygen radical absorbance capacity values did not follow a clear trend. Fruit nectars stability was better at 4C than at 25 and 37C storage. The interaction of time‐temperature‐food matrix factor had a significant effect on TEAC. Moreover, TEAC values were well correlated (P