Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries

Türkyılmaz, Meltem; Hamzaoğlu, Fatmagül; Özkan, Mehmet

doi:10.1016/j.foodchem.2018.12.089

Cited by 19 publications

(12 citation statements)

References 26 publications

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“…Hence, the almost invariable color of the beverages during 3 months reinforces the theory that states that final color, during storage, could be a result of the formation of other colored polymers [33,45]. This could be due to metal complexation or intra-and intermolecular copigmentation, among other mechanisms [46]. Also, the newly formed molecules could provide brighter and more stable color throughout storage.…”

Section: Color Changes During Storagesupporting

confidence: 76%

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 Storagesupporting

confidence: 76%

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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“…Moreover, the increase in sucrose content was associated with the increase in co‐pigmentation in FBs ( r = 0.944). However, our previous studies 18,38 showed that sucrose reduced the stability of anthocyanins and did not have a co‐pigmentation effect on anthocyanins. Thus, some compounds formed during sucrose degradation in FBs, rather than sucrose itself, might have been the substrates of co‐pigmentation.…”

Section: Resultsmentioning

confidence: 89%

“…These four color parameters were determined using an UV–visible spectrophotometer (Thermo Scientific Evolution 201). All details of these analyses were given in our previous study 18 …”

Section: Methodsmentioning

confidence: 99%

Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage

2021

Self Cite

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BACKGROUND The effects of fermentation time (17–48 h) and pH (3.37–4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 °C for 20 weeks. RESULTS Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at λmax (Amax). Moreover, the stability of anthocyanins, color density, and Amax in FBs was somewhat higher than those in BCJ. Lactic acid showed a co‐pigmentation effect on cyanidin‐3‐galactoside‐xyloside‐glucoside‐sinapic acid and cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists. CONCLUSION We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry.

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“…From a biocascade perspective, the loop on the recovery of components from cherry skins and flesh leftovers can be closed only after a reliable method for the preservation of the recovered components is employed. In fact, as reported by different authors, phenolic compounds, and particularly the anthocyanins, are subjected to degradation [26,28,30,31,34,45]. One technique that is currently available is the encapsulation in proteins by means of freeze drying.…”

Section: Downstream Processingmentioning

confidence: 99%

A Biocascade Approach Towards the Recovery of High-Value Natural Products from Biowaste: State-of-Art and Future Trends

Madeddu

Roda‐Serrat

El-Houri

et al. 2020

Waste Biomass Valor

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In a circular economy, products are made from renewable resources and the waste streams generated during production are either reused, recycled or recovered. The Biocascade methodology considers bio-waste as a resource that can be exploited to produce high-value products such as pharmaceuticals, food ingredients and nutrients; and low-value products such as feed, energy or soil conditioners. The Biocascade principle ensures optimal biomass exploitation by following a hierarchy from high-to-low value, where the waste from one process is the starting material for the next. Biowaste from plant origin is a very suitable resource for applying the Biocascade methodology, both in terms of worldwide production and of variety of components. In this review, the biowaste from sour cherry wine, ornamental kalanchoe plants and red clover feed production, have been examined for processing using a Biocascade approach. Starting from the biowaste characterization, the most relevant components have been identified highlighting their potential uses. The extraction methodology is then discussed in terms of solvent used, operating conditions and yield. Based on the information retrieved from literature, different process flowsheets have been proposed to maximize the use of the biowaste following the Biocascade perspective and targeting zero-waste generation.

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Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries

Cited by 19 publications

References 26 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

Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage

A Biocascade Approach Towards the Recovery of High-Value Natural Products from Biowaste: State-of-Art and Future Trends

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