Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity

Howard, Luke R.; Castrodale, Chelsey; Brownmiller, Cindi; Mauromoustakos, Andy

doi:10.1021/jf902850h

Cited by 79 publications

(79 citation statements)

References 38 publications

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“…These results were consistent with previous studies reporting anthocyanin hexosides to be more stable than pentosides [14,[28][29][30]. Additionally, West and Mauer [27] reported that sugar structure, namely glucoside, and acylated derivatives of glucosides (acetyl, malonoyl, and coumaroyl) did not affect degradation of anthocyanins in purified and semi-purified extracts from grape pomace, purple corn, and black rice.…”

Section: Ph Effect On Anthocyanins and Percent Polymeric Color Of Nonsupporting

confidence: 92%

“…Juice processing in particular has been shown to markedly reduce levels of blueberry anthocyanins [10][11][12] as a result of enzymatic degradation, physical removal of skins during pressing, and thermal treatments. In addition to losses during processing, anthocyanins readily decline during ambient temperature storage and are accompanied by increased polymeric color value values [12][13][14]. Several researchers have investigated ways to improve retention of anthocyanins during blueberry juice processing.…”

Section: Introductionmentioning

confidence: 99%

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Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Howard

Brownmiller

Mauromoustakos

et al. 2016

JBR

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Abstract. BACKGROUND:Blueberry anthocyanins are susceptible to degradation during juice processing and storage of juice at ambient temperature. Methods are needed to stabilize the health-promoting anthocyanins in blueberry and other anthocyaninrich berry juices. OBJECTIVE: In this study we determined the effect of acidification (pH 2.1, 2.5 and 2.9) of blueberry juice on changes in anthocyanins and percent polymeric color in response to juice processing and during eight months of storage at ambient and refrigerated temperatures. METHODS: Three subsamples of non-pasteurized blueberry juice were adjusted to three pH levels: 2.9 (control, no pH adjustment), 2.5, and 2.1. After pH adjustment, juices were pasteurized and placed in storage at 4 and 25• C. Samples were analyzed before (non-pasteurized) and after pasteurization, and after 2, 4, 6, and 8 months of storage at each temperature (4 and 25• C) for anthocyanin composition by HPLC and percent polymeric color. RESULTS: Blueberry juice acidified to pH 2.1 retained higher levels of total anthocyanins and had lower percent polymeric color values than juice acidified to pH 2.5 and control juice (pH 2.9) following pasteurization. Anthocyanin arabinosides were more susceptible to thermal degradation than glucosides, galactosides and acetylated derivatives. Levels of total anthocyanins declined markedly over 8 months of storage, but juices stored at 4• C had on average 56% higher levels of total anthocyanins than juices stored at 25• C. Juice acidified to pH 2.1 had on average 12% and 26% higher levels of total anthocyanins than pH 2.5 and control juices, respectively. After 8 months of storage, juice acidified to pH 2.1 had 11 and 22% higher levels of total anthocyanins than pH 2.5 and control juices stored at 4• C, and 26% and 59% higher levels of total anthocyanins than pH 2.5 and control juices stored at 25• C. Acetylated derivatives were more prone to losses during storage than glycosides, especially in acidified juices. CONCLUSIONS: Acidification of blueberry juice coupled with refrigerated storage are effective treatments to retain healthpromoting anthocyanins.

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Section: Ph Effect On Anthocyanins and Percent Polymeric Color Of Nonsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Howard

Brownmiller

Mauromoustakos

et al. 2016

JBR

Self Cite

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“…Table 2 may be attributed to the hydrolytic reactions that convert anthocyanin glycosides to chalcones, which intuitively degrade into aldehydes and phenolic acids (Kamiloglu et al, 2015). It is also possible that enzymes might have played a role in the reduction of ANCs (Howard et al, 2010). The highest reduction occurred when thawing at room temperature followed by that in the refrigerator, while microwave thawing caused the least reduction.…”

Section: Effect Of Thawing Conditions On the Anthocyanin Profile Of Hmentioning

confidence: 99%

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Khattab¹,

Ghanem²,

Brooks³

2016

JFR

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The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

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“…However, metabolic reactions are not completely inhibited and undesirable changes in color and flavor of frozen fruit products may still happen, mainly due to the action of enzymes (Howard et al, 2010). Most of the studies investigate the impact of storage conditions for periods shorter than six months, thus, further investigations are necessary to gather pertinent data about quality of fruit products during longer storage periods.…”

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confidence: 99%

The influence of processing and long-term storage on the antioxidant metabolism of acerola (Malpighia emarginata) purée

Oliveira¹,

Rufino²,

Moura³

et al. 2011

Braz. J. Plant Physiol.

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This study evaluated the effect of the processing and long-term storage on the antioxidant potential and activity of antioxidant enzymes of frozen purées from six acerola clones. Ripe acerolas from clones BRS 235, BRS 236, BRS 237, BRS 238, II47/1 and BRS 152 were harvested; the pulp was processed, packed in sealed polyethylene plastic bags and stored in a domestic freezer at -18°C for 11 months. Samples of each clone were analyzed on harvest/processing day and every 30 days after for bioactive antioxidant compounds, antioxidant enzyme activity and total antioxidant activity. Acerola purées presented a decrease of non-enzyme antioxidants and an increase of antioxidant enzymes activities, indicatives of a compensatory mechanism between enzymatic and non-enzymatic antioxidants. In acerola purée, anthocyanin and polyphenols are strongly correlated to soluble solids content and vitamin C seems a major contributor to total antioxidant activity. Clone II47/1 had an outstanding performance regarding the antioxidant potential of its purée and the best storage period at -18 o C would be 150 days, for all clones studied.

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Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity

Cited by 79 publications

References 38 publications

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

The influence of processing and long-term storage on the antioxidant metabolism of acerola (Malpighia emarginata) purée

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