1
|
Dorris MR, Bolling BW. Cranberry ( Vaccinium macrocarpon) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss. Antioxidants (Basel) 2021; 10:1788. [PMID: 34829659 PMCID: PMC8614759 DOI: 10.3390/antiox10111788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022] Open
Abstract
Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins' chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate's pigmentation results from PCs that are also present in the soluble phase.
Collapse
Affiliation(s)
- Matthew R. Dorris
- Department of Chemistry, University of Wisconsin-Madison, Madison, WI 53706, USA;
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Bradley W. Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| |
Collapse
|
2
|
Lavefve L, Brownmiller C, Howard L, Reeves D, Adams SH, Chen JR, Diaz EC, Mauromoustakos A. Changes in Polyphenolics during Storage of Products Prepared with Freeze-Dried Wild Blueberry Powder. Foods 2020; 9:foods9040466. [PMID: 32283703 PMCID: PMC7231037 DOI: 10.3390/foods9040466] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/02/2020] [Accepted: 04/06/2020] [Indexed: 12/18/2022] Open
Abstract
Wild blueberry (WBB) powder can be added to the formulation of foods to encourage consumption of health-promoting polyphenolics, but the stability of polyphenolics throughout storage is important. We determined the stability of polyphenolics in five products (ice pop, oatmeal bar, graham cracker cookie, juice, and gummy product) prepared with WBB powder. Samples stored at 21 °C, 4.4 °C, or −20 °C (ice pops only) were analyzed at 0, 2, 4, 6, and 8 weeks for polyphenolic content and percent polymeric color. Total anthocyanins decreased over storage and storage temperatures in all products. However, the ice pop and the refrigerated juice both retained over 90% of their initial total anthocyanin content. The refrigerated oatmeal bar also showed good retention of anthocyanins (86%), but the gummy product retained only 43% and 51% when stored at 4.4 °C or 21 °C, respectively. The lower amount of polyphenolic compounds recovered in the gummies stored at 4.4 °C compared to 21 °C may be attributed to reduced extraction efficiency as a result of gel hardening at refrigerated temperature. Chlorogenic acid and flavonols were generally more stable than anthocyanins throughout storage.
Collapse
Affiliation(s)
- Laura Lavefve
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Cindi Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Luke Howard
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Donovon Reeves
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Sean H Adams
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
| | - Jin-Ran Chen
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
| | - Eva C Diaz
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
- Arkansas Children's Research Institute, 1 Children's Way, Little Rock, AR 72202, USA
| | - Andy Mauromoustakos
- Agricultural Statistics Lab, 104 Agricultural Annex, University of Arkansas, Fayetteville, AR 72701, USA
| |
Collapse
|
3
|
Muche BM, Speers RA, Rupasinghe HPV. Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ( Vitis vinifera). Front Nutr 2018; 5:100. [PMID: 30410884 PMCID: PMC6209682 DOI: 10.3389/fnut.2018.00100] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Accepted: 10/08/2018] [Indexed: 11/25/2022] Open
Abstract
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside (M3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), peonidin-3-O-glucoside (Pn3G), and cyanidin-3-O-glucoside (C3G) were identified. Juice from “Merlot” had significantly higher (p < 0.05) content of all individual anthocyanins as compared to “Ruby.” During the long-term storage, total, and individual anthocyanins from both cultivars degraded following first-order reaction kinetics at the rate strongly dependent on temperature. At the end of the storage, noticeably higher loss of anthocyanins (95–99.9%) was observed at 25 and 35°C as compared to storage at 5°C [50–60% (“Merlot”); 74–81% (“Ruby”)]. Considerably lower rate of decay was observed at 5°C (k = 0.01–0.04) as compared to 25 (k = 0.04–0.14) and 35°C (k = 0.05–0.14) storage temperatures. The most temperature sensitive anthocyanin compounds were C3G (Ea = 66.5 kJ/mol) and D3G (Ea = 63.3 kJ/mol). At higher storage temperatures, significant (p < 0.05) and strong negative correlations were observed between anthocyanin concentrations and the levels of haze, polymeric and brown color development during storage. Storing grape juice, at lower temperature conditions could reduce the continuous loss of biologically active anthocyanins as well as the development of haze and brown color.
Collapse
Affiliation(s)
- Bizuayehu M Muche
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, Canada.,Faculty of Engineering, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS, Canada
| | - R Alex Speers
- Faculty of Engineering, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS, Canada.,International Centre of Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, Canada
| |
Collapse
|