Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments

Liu, Suwen; Zhang, Xuan; You, Lu; Guo, Zhaoyuan; Chang, Xuedong

doi:10.1016/j.lwt.2018.04.093

Cited by 19 publications

(6 citation statements)

References 29 publications

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“…In our study, MW‐US‐processed juice samples exhibited more retention of natural colour pigments, suggesting less enzymatic and non‐enzymatic browning reactions took place. This colour retention might be due to the inactivation of PPO and POD that cause degradation of colour pigments during storage (Liu et al ., ). The present study indicates that the combination of two novel techniques (MW‐US) was more effective in retaining the colour during storage than either of the technologies alone.…”

Section: Resultsmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20°C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4°C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in°Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al.

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Section: Resultsmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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“…Thus, they are able to disturb the determination even at a very low level. Another reason might be that hawthorn wine is a complex system containing vitamins, polyphenols, pigments, polysaccharides [11] and other interfering substances. Therefore, LC-18 SPE tube pretreatment would be applied in the following pretreatment.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, quantification of organic acids plays an important role in controlling the quality of hawthorn wine. Up to now, the studies of hawthorn wine have been mainly focused on screening the optimal yeast for fermentation [9], analyzing the content of phenolic substances and their antioxidant properties during storage or fermentation using different yeasts [10,11,12] and the methods to reduce methanol content [13]. However, the analysis of organic acids in hawthorn wine was rarely reported.…”

Section: Introductionmentioning

confidence: 99%

Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC Methods

Han

et al. 2019

Molecules

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Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic, l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.

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“…In addition, Aqil et al (2014) found that phenolic compounds and anthocyanins contributed significantly to radical scavenging capacity. Liu, Zhang, You, Guo, and Chang (2018) also found high correlation (with r > 0.98) between DPPH and total phenols as well as anthocyanins in the assessment of hawthorn wine.…”

Section: Resultsmentioning

confidence: 89%

Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement

Baipong

Apichartsrangkoon

Worametrachanon

et al. 2020

J Food Process Preserv

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Changes of phytochemicals and probiotic in the pressurized purple rice beverages on storage were compared with heated products. Germinated or nongerminated purple rice were used to produce the beverages which were subjected to either pressurization at 500 MPa for 20 min at 25°C or heat at 95°C for 20 min. Subsequently, encapsulated Lactobacillus casei 01 was aseptically added to the beverages which were stored at 4°C for 4 weeks. It was found that germination led to reduction of anthocyanins, phenolic compounds and antioxidant capacity, but enhanced GABA and γ‐oryzanol contents. Pressurized beverages were lighter in color than thermally treated ones; however, their color changed faster than the heated samples during storage. Phytochemicals such as anthocyanins, phenolics, and DPPH radical inhibitors in both pressurized (germinated and nongerminated) beverages had the same trends of decreasing, but GABA and γ‐oryzanol were stable on storage. L. casei 01 remained at about 8 log CFU/ml. Practical applications Compared to ordinary rice, purple rice contains higher contents of phytochemicals such as anthocyanins and phenolic compounds. In particular, germinated grains have high concentrations of health promoting aminobutyric acid and γ‐oryzanol. To enrich its health benefits, an encapsulated probiotic can be added to the processed beverages and pressurization is a promising process to preserve these phytochemicals. Currently, pressure treatment, though relatively expensive, is becoming more widely used in food manufacturing. Since its benefits in retaining important nutrients and, as this study shows, phytochemicals are significant, and justify the increased costs that health conscious consumers will pay. The increasing popularity of functional foods suggest the processes researched in this study could be easily taken up and exploited in the market place to produce high‐quality purple rice products.

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Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments

Cited by 19 publications

References 29 publications

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC Methods

Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement

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