Stabilization of anthocyanins in blackberry juice by glutathione fortification

Abstract

Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L. Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.

Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

“…On the other hand, AC co‐pigmented with MC + Q50 showed absorbance of 1.9684 and 0.3751 at the same wavelength before and after heating, respectively. These results suggested that the multiple ligands efficiently protected AC‐chromophore against color fading, which agrees with recent findings 26–28 . As shown in Table 2, linear regression analysis was applied to determine the rate of color fading and TRA degradation of each mixture.…”

“…These results suggested that the multiple ligands efficiently protected AC-chromophore against color fading, which agrees with recent findings. [26][27][28] As shown in Table 2, linear regression analysis was applied to determine the rate of color fading and TRA degradation of each mixture. The faded color followed first-order kinetics during the heat treatment.…”

Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

“…Significant quantities of anthocyanin remain in pomace, due to the low solubility anthocyanin in water and bonds with the cell wall. Anthocyanins are the main source of the attractive red and black colours of the fruits (Stebbins et al ., ). Today a large number of studies on pomace are carried out in order to isolate bioactive compounds suitable for use in the food industry (Struck et al ., ).…”

Design and Optimization of a Self-Assembling Complex Based on Microencapsulated Calcium Alginate and Glutathione (CAG) Using Response Surface Methodology

“…Both vegetal and animal tissues contain antioxidant molecules that help reduce their oxidation decay, but the extent of their protection during processing or storage is limited. To overcome this problem, supplementation with exogenous antioxidants, such as glutathione, has been tested in several matrices [ 2 , 3 , 4 ].…”