Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

Reque, Priscilla Magro; Steffens, Rosana Stroschoen; Jablonski, André; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira; Jong, Erna Vogt de

doi:10.1016/j.jfca.2013.11.007

Cited by 151 publications

(107 citation statements)

References 33 publications

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“…In another study, berry extract was shown to have strong antioxidant and anticancer activities [19,20,21,22]. Here we confirm these reported in vitro effects using a different cell-based system and the extracts of three kinds of berries containing phenolic compounds.…”

Section: Discussionsupporting

confidence: 88%

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Jeong¹,

Jang²,

Kum³

et al. 2014

JFNR

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The purpose of this study was to evaluate the antioxidative activities and protective effects of boysenberry, black currant, and blueberry extracts on neuronal cells. We found that berry extracts had different levels of antioxidant efficacy in various assays, including cell viability assays using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl-tetrazoliumbromide (MTT). In addition, reactive oxygen species (ROS) were measured using 2',7'-dichlorofluorescein diacetate (DCF-DA) and flow cytometry analysis. Fruit extracts possessed strong antioxidant activities as measured using the malondialdehyde (MDA) assays. These extracts effectively inhibited lipid peroxidation. Black currant fruit extract significantly reduced intracellular ROS accumulation resulting from hydrogen peroxide treatment in PC12 cells. Black currant fruit more effectively inhibited lactate dehydrogenase (LDH) release into the medium than other tested fruit extracts did. The present results indicate that fruit extracts have the potential to protect neurons from hydrogen peroxide-induced cell damage and should be considered as a prospective functional food and therapeutic product.

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Section: Discussionsupporting

confidence: 88%

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Jeong¹,

Jang²,

Kum³

et al. 2014

JFNR

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“…Other factors such as pasteurization time and temperature, oxygen, light and pH have also been shown to influence anthocyanin retention in blueberry juice [18,19]. Although the mechanism(s) responsible for anthocyanin losses during storage of blueberry juice are unknown, refrigeration has been shown to ameliorate losses [20,21].…”

Section: Introductionmentioning

confidence: 99%

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Howard

Brownmiller

Mauromoustakos

et al. 2016

JBR

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Abstract. BACKGROUND:Blueberry anthocyanins are susceptible to degradation during juice processing and storage of juice at ambient temperature. Methods are needed to stabilize the health-promoting anthocyanins in blueberry and other anthocyaninrich berry juices. OBJECTIVE: In this study we determined the effect of acidification (pH 2.1, 2.5 and 2.9) of blueberry juice on changes in anthocyanins and percent polymeric color in response to juice processing and during eight months of storage at ambient and refrigerated temperatures. METHODS: Three subsamples of non-pasteurized blueberry juice were adjusted to three pH levels: 2.9 (control, no pH adjustment), 2.5, and 2.1. After pH adjustment, juices were pasteurized and placed in storage at 4 and 25• C. Samples were analyzed before (non-pasteurized) and after pasteurization, and after 2, 4, 6, and 8 months of storage at each temperature (4 and 25• C) for anthocyanin composition by HPLC and percent polymeric color. RESULTS: Blueberry juice acidified to pH 2.1 retained higher levels of total anthocyanins and had lower percent polymeric color values than juice acidified to pH 2.5 and control juice (pH 2.9) following pasteurization. Anthocyanin arabinosides were more susceptible to thermal degradation than glucosides, galactosides and acetylated derivatives. Levels of total anthocyanins declined markedly over 8 months of storage, but juices stored at 4• C had on average 56% higher levels of total anthocyanins than juices stored at 25• C. Juice acidified to pH 2.1 had on average 12% and 26% higher levels of total anthocyanins than pH 2.5 and control juices, respectively. After 8 months of storage, juice acidified to pH 2.1 had 11 and 22% higher levels of total anthocyanins than pH 2.5 and control juices stored at 4• C, and 26% and 59% higher levels of total anthocyanins than pH 2.5 and control juices stored at 25• C. Acetylated derivatives were more prone to losses during storage than glycosides, especially in acidified juices. CONCLUSIONS: Acidification of blueberry juice coupled with refrigerated storage are effective treatments to retain healthpromoting anthocyanins.

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“…DPPH uses a radical dissolved in organic media and is therefore applicable to hydrophobic systems (MOYER et al, 2002). Reque et al (2014), for elaboration of blueberry juice, did not use thermal processing, using only commercial juice centrifuge. The juice was stored under refrigeration for 10 days, being evaluated every two days.…”

Section: Results E Discussionmentioning

confidence: 99%

Alternatives for Preservation of Bioactive Compounds in Blueberry Pulp: Heat Treatment Associated With the Addition of Xanthan Pruni

et al. 2017

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ABSTRACT-In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed. Index terms: Blueberry, Vaccinium ashei, fruit pulp, heat, fruit technology, storage. ALTERNATIVAS PARA PRESERVAÇÃO DE COMPOSTOS BIOATIVOS EM POLPAS DE MIRTILO: TRATAMENTO TÉRMICO ASSOCIADO À ADIÇÃO DE XANTANA PRUNIRESUMO-Neste estudo, objetivou-se aumentar a preservação de compostos bioativos fenólicos e atividade antioxidante em polpas de mirtilo, foi utilizado o tratamento térmico associado à adição de xantana pruni. Uma mistura comercial de mirtilos (cultivares Powerblue, Climax e Bluegen) foi adicionada com 0,08% (m/m) e ácido cítrico e foi submetida a tratamento térmico por aquecimento direto até 90 ° C em tacho aberto convencional (OP) e por aplicação direta de vapor (ASX); com e sem a adição de xantana pruni (OPX e ASX).

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Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

Cited by 151 publications

References 33 publications

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Alternatives for Preservation of Bioactive Compounds in Blueberry Pulp: Heat Treatment Associated With the Addition of Xanthan Pruni

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