Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

Buchweitz, M.; Speth, Maria; Kammerer, Dietmar R.; Carle, Reinhold

doi:10.1016/j.foodchem.2013.02.005

Cited by 106 publications

(75 citation statements)

References 23 publications

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“…Exclusion of daylight during the storage, or of oxygen at the time of jar fi lling, did not affect the change in colour, neither kinetics nor level. The addition of pectin markedly enhanced anthocyanin stability [Buchweitz et al, 2013]. In our study, however, the addition of pectin did not have any protective effect on colour stability of the strawberry spreads.…”

Section: Discussioncontrasting

confidence: 84%

“…The data were analysed using the indexed non-linear regression procedure 'nls' of package R (R Development Core Team R, 2005), based on Equation (2). The concept of 'indexed' indicates that some parameters (k c , Δt, col r ) were estimated in common for all of the individual samples (i.e., fi xed effects), while the minimum asymptote col min was estimated as a stochastic parameter for each side of each jar (i.e., random effects), to determine the variation in the samples.…”

Section: Discussionmentioning

confidence: 99%

“…Ascorbic acid can accelerate anthocyanin degradation, and pH can have an impact on colour and pigment stability. Addition of pectin in viscous products increases the anthocyanin stability [Buchweitz et al, 2013], while the sugar concentration affects the colour stability due to a lower water activity [Hubbermann et al, 2006].…”

Section: Introductionmentioning

confidence: 99%

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Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec¹,

Tijskens²,

Kopjar³

et al. 2016

Pol. J. Food Nutr. Sci.

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The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were fi lled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non--linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R 2 adj , >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

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Section: Discussioncontrasting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

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Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec¹,

Tijskens²,

Kopjar³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…As it was with the strength/hardness of the gel, an observed decrease in adhesiveness could be related to the degradation of pectin, which, under the influence of temperature and pH, undergo depolymerization [45]. In turn, an increase in hardness after 12 months of storage could be a result of the polymerization of low-molecular-weight compounds or the interaction between jam components [46,47]. For example, polyphenols can interact with many food components, for example, with protein, strengthening its structure [48].…”

Section: Texture Analysismentioning

confidence: 96%

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Banaś

Korus

2018

Journal of Food Quality

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The aim of this research was to evaluate texture, color, and sensory parameters of low-sugar gooseberry jams with added black chokeberry, elderberry, Japanese quince, flax seeds, wheat germ, and inulin. The jams were stored at two temperatures of 10 ∘ C and 20 ∘ C. The highest gel strength ( ) was recorded in the jams with wheat germ (2.75 N), flax seeds (2.74 N), and inulin (1.95 N). The brightest color ( * ) was noted in the gooseberry jams enriched with flax seeds and wheat germ, while the darkest color was noted in those with added black chokeberry and elderberry fruit. In the sensory evaluation, the gooseberry jam without plant ingredients, along with the products enriched with black chokeberry, elderberry, and inulin, scored high at almost 5 on a 5-point scale. The remaining jams had scores of 4.4-4.8 points. Cool storage of jams had a better effect on color and texture, while sensory features were affected to a lesser degree.

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“…More recent studies report that pectin solubilized anthocyanin-metal chelate complexes and prevented pigment precipitation in aqueous environments, making anthocyanin a potential natural blue colorant for beverage applications (Buchweitz, Carle, & Kammerer, 2012a;Buchweitz, Nagel, Carle, & Kammerer, 2012b). Pectin also enhances the anthocyanin pigment stability and extends pigment half-life in a model fruit jam system (Buchweitz, Speth, Kammerer, & Carle, 2013a;Holzwarth, Korhummel, Siekmann, Carle, & Kammerer, 2013;Kopjar et al, 2009). Cell wall composites containing pectin bind anthocyanins and have low pigment release in simulated gastric and intestinal fluids (Padayachee et al, 2012(Padayachee et al, , 2013.…”

Section: Introductionmentioning

confidence: 99%

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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Pectin was extracted from blueberry powder into three fractions of water soluble (WSF), chelator soluble (CSF) and sodium carbonate soluble (NSF). The fractions were incubated with cyanidin-3-glucoside (C3G), a mixture of five anthocyanidins (cyanidin, pelargonidin, malvidin, petunidin and delphinidin) or blueberry juice at pH 2.0-4.5. Free anthocyanins and bound anthocyanin-pectin mixtures were separated by ultrafiltration. WSF bound the least amount of anthocyanin at all pH values. CSF had stronger anthocyanin binding ability at pH 2.0-3.6, while NSF had stronger anthocyanin binding ability at pH 3.6-4.5. The pectin and anthocyanin binding was lowest at pH 4.5 and higher at pH 2.0-3.6. Nearly doubling C3G pigment content increased bound anthocyanin percentage by 16-23% at pH 3.6, which favored anthocyanin aromatic stacking, compared to 3-9% increase at pH 2.0. Ionic interaction between anthocyanin flavylium cations and free pectic carboxyl groups, and anthocyanin stacking may be two major mechanisms for pectin and anthocyanin binding.

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Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

Cited by 106 publications

References 23 publications

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

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