Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

Ertan, Kübra; Türkyılmaz, Meltem; Özkan, Mehmet

doi:10.1016/j.foodchem.2019.125856

Cited by 27 publications

(19 citation statements)

References 33 publications

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“…Nevertheless, this trend changed during the last 30 days of storage at 4 • C for all juices, probably due to the formation of colored polymers or copigmentation between anthocyanins and other flavonols that considerably increased visual color. This situation could mask adverse changes occurring through shelf life regarding the anthocyanin content of beverages [22,42]. On the other hand, only minor (not significant) variations were observed in respect to yellowness (CIEb* value) over time for the diverse beverages.…”

Section: Color Changes During Storagementioning

confidence: 95%

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

Salar

Agulló

García‐Viguera

et al. 2020

Foods

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The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its effect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the different beverages concerning these parameters, were evaluated for 90 days during storage under different conditions (refrigeration (4 °C) and room temperature (25 °C) under light or darkness conditions). Physicochemical parameters (pH, titratable acidity, total soluble solids, and color) did not display statistically significant differences between beverages. Storage temperature was the greatest determinant affecting the stability of all the analyzed bioactive compounds (vitamin C, anthocyanins, and flavanones). The main difference between sweeteners was observed in flavanones, which exhibited a higher loss during storage under day light conditions when stevia was added instead of sucrose. In addition, the juices’ colors were rather stable, keeping a reddish coloration and natural appearance throughout the shelf life. Hence, stevia could be considered as an alternative sweetener by the beverage industry.

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Section: Color Changes During Storagementioning

confidence: 95%

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

Salar

Agulló

García‐Viguera

et al. 2020

Foods

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show abstract

“…Vitamin C (ascorbic acid) is usually considered as an indicator of the quality of nutrients during food processing and storage because it is rapidly degraded due to, among other things, light, pH, temperature or crushing of fruit tissue. It may be observed that if ascorbic acid is well preserved, other nutrients are also well preserved, except for anthocyanins, the degradation of which is accelerated by ascorbic acid [ 53 ]. As expected, storage led to vitamin C degradation in the fruit, but the method of cultivation was not a differentiating factor ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

“…Strawberries are considered one of the fruits most rich in ascorbic acids. Fresh fruit is assumed to contain an average of 50 mg in 100 g −1 FW of vitamin C [ 53 , 54 ]. One of the reasons for the loss of vitamin C during storage is its oxidation due to contact with air.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

et al. 2020

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The high quality and long shelf life of strawberry fruit are largely dependent on the cultivation method. The goal of this experiment was to study the effect of different cultivation methods on molecular structure and rheological properties of pectin extracted from strawberry quality parameters during cold storage. Three methods of cultivation of strawberry cv. Honeoye were tested: organic cultivation on raised beds, organic cultivation with the flat-planted method and conventional cultivation with the flat-planted method. The nanostructure of pectin (AFM), its chemical structure (FT-IR) and rheological properties were studied. The fruits were also tested by size, dry matter, firmness, acidity and the content of soluble solids, anthocyanin, phenolics, vitamin C and galacturonic acid. Pectin isolated from organic strawberries was more rapidly degraded than conventional strawberry pectin, which limits the possibilities for their processing and use as gelling or stabilizing agents at 20 °C. The differences in fruit quality were particularly noticeable with respect to the anthocyanin content, which was significantly higher for organic strawberry. The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC). These and other results from this experiment showed that strawberries produced by organic farming methods had better biochemical properties compared to conventional fruit; however, pectin transformation undergone faster limits their further technological applications.

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“…is an important horticultural crop throughout the world. It is beneficial to human health due to its high nutrient and flavonoid content and is attractive to consumers because of its sweet flavor and rich red coloration ( Ertan et al, 2020 ). The appearance of the pink-flowered strawberry, which derived from intergeneric hybridization ( Fragaria × Potentilla ) has increased its ornamental value ( Xue et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Analysis of the R2R3-MYB Gene Family in Fragaria × ananassa and Its Function Identification During Anthocyanins Biosynthesis in Pink-Flowered Strawberry

Liu

Wang

et al. 2021

Front. Plant Sci.

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The strawberry (Fragaria × ananassa) is an economically important fruit throughout the world. The large R2R3-MYB gene family participates in a variety of plant functions, including anthocyanin biosynthesis. The present study is the first genome-wide analysis of the MYB gene family in the octoploid strawberry and describes the identification and characterization of the family members using the recently sequenced F. × ananassa genome. Specifically, we aimed to identify the key MYBs involved in petal coloration in the pink-flowered strawberry, which increases its ornamental value. A comprehensive, genome-wide analysis of F. × ananassa R2R3-FaMYBs was performed, investigating gene structures, phylogenic relationships, promoter regions, chromosomal locations, and collinearity. A total of 393 R2R3-FaMYB genes were identified in the F. × ananassa genome and divided into 36 subgroups based on phylogenetic analysis. Most genes with similar functions in the same subgroup exhibited similar exon-intron structures and motif compositions. These R2R3-FaMYBs were unevenly distributed over 28 chromosomes. The expansion of the R2R3-FaMYB gene family in the F. × ananassa genome was found to be caused mainly by segmental duplication. The Ka/Ks analysis indicated that duplicated R2R3-FaMYBs mostly experienced purifying selection and showed limited functional divergence after the duplication events. To elucidate which R2R3-FaMYB genes were associated with anthocyanin biosynthesis in the petals of the pink-flowered strawberry, we compared transcriptional changes in different flower developmental stages using RNA-seq. There were 131 differentially expressed R2R3-FaMYB genes identified in the petals, of which three genes, FaMYB28, FaMYB54, and FaMYB576, appeared likely, based on the phylogenetic analysis, to regulate anthocyanin biosynthesis. The qRT-PCR showed that these three genes were more highly expressed in petals than in other tissues (fruit, leaf, petiole and stolon) and their expressions were higher in red compared to pink and white petals. These results facilitate the clarification on the roles of the R2R3-FaMYB genes in petal coloration in the pink-flowered strawberry. This work provides useful information for further functional analysis on the R2R3-FaMYB gene family in F. × ananassa.

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Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

Cited by 27 publications

References 33 publications

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

Genome-Wide Analysis of the R2R3-MYB Gene Family in Fragaria × ananassa and Its Function Identification During Anthocyanins Biosynthesis in Pink-Flowered Strawberry

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