Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars

Ertan, Kübra; Türkyılmaz, Meltem; Özkan, Mehmet

doi:10.1016/j.foodchem.2019.05.089

Cited by 10 publications

(8 citation statements)

References 31 publications

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“…3). As reported in our previous study, despite a reduction in ACN content, increases in A max , colour density and polymeric colour together could point out the copigmentation [30]. Thus, gelatin and kieselsol treatment resulted in copigmentation in BMJ.…”

Section: Effects Of Gelatin and Kieselsol On Acns And Colour Of Bmjsupporting

confidence: 74%

“…The identified phenolics in BMs are tannins [31], ellagic acid, gallic acid, chlorogenic acid, caffeic acid, catechin, quercetin and rutin [32]. In fact, since sour cherry nectar also contains cy-3-glu and cy-3-rut, the interactions between the same ACNs in BMJ and these phenolics, which were studied in our previous study [30], could also be appilcable to BMJ. The results of that study showed that cy-3-rut can interact with catechin and tannins, while cy-3-glu can react with gallic acid [30].…”

Section: Effects Of Gelatin and Kieselsol On Acns And Colour Of Bmjmentioning

confidence: 97%

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Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

et al. 2021

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The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), A max (53%), colour density (67%) and polymeric colour (67%). The most stable ACN to enzymatic treatment was cyanidin-3-glucoside (cy-3-glu), while the least stable one was pelargonidin-3-glucoside (pg-3-glu). Bentonite showed the copigmentation effect due to Al 3+ and Mg 2+ in its octahedral sheet structure and enhanced colour density (91%) of BMJ. Similarly, gelatin and kieselsol also caused a high A max and a colour density despite a reduction in ACN content. Results revealed that enzymatic degradation of pectin and removal of phenolics by gelatin-kieselsol led to a reduction in the colour density of BMJ after pasteurization. Therefore, bentonite is recommended to produce BMJ with high colour density, while enzymatic treatment and clarification with gelatin and kieselsol are not recommended due to a reduction in ACN content.

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Section: Effects Of Gelatin and Kieselsol On Acns And Colour Of Bmjsupporting

confidence: 74%

Section: Effects Of Gelatin and Kieselsol On Acns And Colour Of Bmjmentioning

confidence: 97%

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

et al. 2021

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“…These additives has been shown to be a viable alternative that, in addition to low cost, is an ingredient present in candies, sweets and other foods. According to Ertan et al (2019), high sugar concentration can stabilize anthocyanins by reducing water activity.…”

Section: Introductionmentioning

confidence: 99%

Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC)

Oliveira

Antelo

2020

Braz. J. Food Technol.

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The extract of Rio-Grande-Cherry (Eugenia involucrata DC), pure and with stevia addition (0.75% and 1.5%) and sucrose addition (20% and 40%), was subjected to heat treatment at 10 °C, 25 °C and between 50 °C and 90 °C. Anthocyanins and the color parameters C* and TCD (total color difference) followed first-order reaction kinetics while h° followed a zero order kinetic model, under all conditions. The addition of sweeteners, through the reduction of water activity, influenced the thermal stability of the anthocyanins and of the color parameters C*, h° and TCD was the most pronounced effect in the latter. The lower the temperatures, the most relevant was the effect of the sweeteners on increasing half-life. Thermodynamically, the degradation reaction of anthocyanins was defined as endothermic, as well as non-spontaneous and transition state of the molecules more structurally organized than the reactants.

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“…After 3 months of aging, the copigment also had a significant effect on the polymeric color of cherry wine ( p < 0.05) ( Figure 1 B). The increase of polymeric color may be caused by several factors, including condensation, copigmentation or anthocyanin degradation [ 34 , 35 ]. In other words, the increase in polymeric color during the aging process may be because the reaction between anthocyanins themselves or with other phenolic compounds is strengthened by adding copigments.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Zhao

Sun

et al. 2021

Molecules

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Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.

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Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars

Cited by 10 publications

References 31 publications

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC)

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

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