Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The work attempts to carry out the stabilization of anthocyanins of canned fruits and jams from strawberry by flavones of skullcap (Scutellaria baicalensis Georgi) addition of during the preparation of these products. Effect of stabilization was controlled in fresh samples and after 60 days of storage at 30°C. The addition of stabilizer influenced the improvement of the behavior of anthocyanins and stability of red colour in the process of production and storage the strawberry only of jams. The growth of ability of scavenging of free radicals as a result of addition of stabilizer was observed in the studied canned fruit and jams simultaneously, but only directly after their production. This beneficial effect of stabilizer disappeared in strawberry products during 6 months storage at 30°C.