Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

White, Brittany L.; Howard, Luke R.; Prior, Ronald L.

doi:10.1021/jf200149a

Cited by 96 publications

(103 citation statements)

References 25 publications

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“…The flour produced by drying the pomace lost approximately 32% of the anthocyanin contents of its raw material, while the dried blueberries lost 42% of the anthocyanins present in fresh fruit. However, White et al (2011) found no significant differences (p > 0.05) in anthocyanin content after drying cranberry pomace at 40, 60 or 80 °C.…”

Section: Anthocyaninsmentioning

confidence: 65%

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Characterization of blueberry fruits (Vaccinium spp.) and derived products

Reque¹,

Steffens²,

Silva³

et al. 2014

Food Sci. Technol (Campinas)

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The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.Keywords: blueberry; processing; physicochemical characterization; antioxidant capacity; anthocyanins; HPLC.Practical Application: Knowing that the blueberry is a fruit with high antioxidant capacity and great productive potential in southern Brazil, the characterization and determination of bioactive substances of blueberry fruits and its derived products showed that the utilization of agro-industrial wastes as raw materials can be an interesting alternative for developing new products with health promoting properties and technological applications, such as antioxidants and food dyes, besides minimizing the impact caused by their accumulation in the environment.

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Section: Anthocyaninsmentioning

confidence: 65%

“…Cranberry residue was studied by White et al (2010White et al ( , 2011, who found means between 121.4 and 362.5 mg/100 g DW and only identified six peaks, lower than the anthocyanin content in the blueberry pomace, as quantified by the sum of the six anthocyanins whose concentrations were determined.…”

Section: Anthocyaninsmentioning

confidence: 99%

Characterization of blueberry fruits (Vaccinium spp.) and derived products

Reque¹,

Steffens²,

Silva³

et al. 2014

Food Sci. Technol (Campinas)

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“…Several authors studied the stability of anthocyanins and procyanidins alongside the processing of berries into juice at laboratory scale [10,12,13]. However, little information has been published concerning the stability of bioactive compounds along the different processing steps of the production line of commercial berry juices.…”

Section: Commercial Juice Productionmentioning

confidence: 99%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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Chokeberries (Aronia melanocarpa) are nowadays believed to exhibit potential cardioprotective and antidiabetic effects principally due to their high content in bioactive phenolic compounds. The stability of the phenolic compounds was studied during different stages of a juice production line and a method for the valorization of pomace was evaluated. Samples were taken from a commercial juice production plant, extracted and analyzed for phenolic constituents and antioxidant potential. Prototypes of functional food ingredients were produced from the pomace by wet milling and micro-milling. Alongside juice processing, the contents of phenolic berry constituents did not vary to a great extent and the overall antioxidant activity increased by about 34%. A high quality juice and a by-product still rich in polyphenols resulted from the process. The phenolic compounds content and the overall antioxidant activity remained stable when milling and micro-milling the pomace. During coarse milling, extractability of total phenolic compounds increased significantly (40% to 50%). Nanosized materials with averaged particle sizes (x 50,0 ) of about 90 nm were obtained by micro-milling. These materials showed significantly enhanced extractability of total phenolic compounds (25%) and total phenolic acid (30%), as well as antioxidant activity (35%), with unchanged contents of total procyanidins and anthocyanins contents. OPEN ACCESSAgriculture 2012, 2 245

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“…For this reason, cranberries are usually processed into sweetened juices (Alasalvar and Shahidi 2013). However, there is extensive evidence to demonstrate that processing leads to significant loss of polyphenols, in particular anthocyanins (White et al 2011). Hot air drying is the most popular drying method due to low cost.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Zielińska

Markowski

2017

Food Bioprocess Technol

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The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmomicrowave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.

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Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

Cited by 96 publications

References 25 publications

Characterization of blueberry fruits (Vaccinium spp.) and derived products

Characterization of blueberry fruits (Vaccinium spp.) and derived products

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

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