Evidence map›Paper›PMID 41939280›Full record

ArticleInternational journal of food science2026

Drip Loss During Strawberry Thawing: A Simple Method for Predicting and Improving the Colour Stability of Nectars.

Helen Murray, Jhoan-Sebastian Rincon-Berbeo, Kristýna Šimková, Marlene Lindner, Carine Le Bourvellec, Jerneja Jakopič, Heidrun Halbwirth, Manfred Gössinger

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In one paragraph

Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Helen MurrayDepartment of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Klosterneuburg, Austria.ORCID https://orcid.org/0000-0001-9733-1030
Jhoan-Sebastian Rincon-BerbeoINRAE, Avignon University, Avignon, France.
Kristýna ŠimkováDepartment of Agronomy, University of Ljubljana, Ljubljana, Slovenia, uni-lj.si.ORCID https://orcid.org/0000-0002-6045-0658
Marlene LindnerDepartment of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Klosterneuburg, Austria.
Carine Le BourvellecINRAE, Avignon University, Avignon, France.ORCID https://orcid.org/0000-0003-3434-4082
Jerneja JakopičDepartment of Agronomy, University of Ljubljana, Ljubljana, Slovenia, uni-lj.si.ORCID https://orcid.org/0000-0002-2920-7668
Heidrun HalbwirthInstitute of Chemical, Environmental and Bioscience Engineering, Vienna University of Technology, Vienna, Austria, tuwien.ac.at.ORCID https://orcid.org/0000-0001-9059-5850
Manfred GössingerDepartment of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Klosterneuburg, Austria.ORCID https://orcid.org/0000-0001-7808-5612

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Drip loss is the liquid released from frozen strawberries during defrosting. High levels of drip loss make strawberries unsuitable for many applications that require whole fruit. This study is aimed at investigating the relationship between strawberry drip loss and 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 solids and titratable acidity, to compare differences between the fractions. The results showed a strong correlation between strawberry drip loss and the colour stability of the resulting nectars. Strawberries with high levels of drip loss produced nectars with more stable colour. Determining the percentage of drip loss provides a quick and low-cost method for industrial nectar producers to select strawberries suitable for the production of colour-stable nectars. Furthermore, it was demonstrated for the first time that higher levels of solid content, achieved by separating the drip loss of defrosted strawberries before processing into puree, lead to nectars with higher initial consumer acceptance factor (AF) and a higher AF after 12 weeks. As a result, these nectars had a significantly better colour stability.

Indexed as

anthocyanincolour acceptancedefrostingshelf-lifestrawberry puree

Identifiers

PMID41939280
PMCPMC13045288

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.