How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: Effect of juice processing on bayberry anthocyanins and polyphenolics

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 1, 2006, Pages 99-106

  Fang, Zhongxiang ^a   Zhang, Min ^a,c   Sun, Yunfei ^b   Sun, Jingcai ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b Haitong Food Group Ltd Co   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Anthocyanins; Bayberry; Blanching; Juice processing; Myrica rubra Sieb. et Zucc.; Polyphenolics; Pulp pasteurization; SO 2

Indexed keywords

ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; BEVERAGE; CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; GLYCATION; HUMAN; METHODOLOGY; MYRICACEAE; SENSATION;

ANTHOCYANINS; BEVERAGES; COLOR; FLAVONOIDS; FOOD HANDLING; FRUIT; HUMANS; MAILLARD REACTION; MYRICA; PHENOLS; SENSATION;

BERBERIDACEAE; MORELLA; MORELLA RUBRA; MYRICACEAE;

EID: 31044454234     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051943o     Document Type: Article

References (37)

1. Chen, K.; Xu, C.; Zhang, B.; Ferguson, I. B. Red bayberry: botany and horticulture. Hortic. Rev. 2004, 30, 83-114.
2. Chen, Z. L. The history of bayberry. J. Fruit Sci. 1996, 13 (1), 59-61.
3. Strack, D.; Wray, V. The anthocyanins. In The Flavonoids; Harborne, J. B., Ed.; Chapman and Hall: London, U.K., 1994; pp 1-22.
4. Tomás-Barberán, F. A.; Robins, R. J. Phytochemistry of Fruit and Vegetables; Clarendon Press: Oxford, U.K., 1997.
5. Rice-Evans, C. A.; Packer, L. Flavonoids in Health and Disease; Dekker: New York, 1998.
6. Kalt, W.; Forney, C. E.; Martin, A.; Prior, R. L. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 1999, 47, 4638-4644.
7. Kalt, W.; McDonald, J. E.; Donner, H. Anthocyanins, phenolics and antioxidant capacity of processed lowbush blueberry products. J. Food Sci. 2000, 65, 390-393.
8. Bao, J. S.; Cai, Y. Z.; Sun, M.; Wang, G. Y.; Corke, H. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability. J. Agric. Food Chem. 2005, 53, 2327-2332.
9. Ye, X. Q.; Chen, J. C.; Su, P. Identification of the constituent of anthocyanin in Yan-Mei (Myrica rubra cv. Biqi). J. Zhejiang Agric. Univ. 1994, 20 (2), 188-190.
10. Fang, Z. X.; Zhang, M.; Wang, L. X. HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb, et Zucc.). Food Chem. 2005, in press (DOI: 10.1016/j. foodchem. 2005.09.024).
11. Pan, X. R. Study on the antioxidant activity of Myrica rubra Sieb. et Zucc. M.S. Thesis, Zhejiang University, No. Y418106, 2002.
12. Amakura, Y.; Umino, Y.; Tonogai, Y. Influence of jam processing on the radical scavenging activity and phenolic content in berries. J. Agric. Food Chem. 2000, 48, 6292-6297.
13. Shuang, C. M.; Chen, X. P. Study on the anthocyanin stability in bayberry juice. Food Ferment. Ind. 1991, 17 (3), 1-7.
14. Chen, J. C.; Su, P.; Ye, X. Q. Study on the stability of anthocyanins and its color in Yang-Mei (Myrica rubra cv. Biqi) juice. J. Zhejiang Agric. Univ. 1994, 20 (2), 178-182.
15. Li, J. R.; Cen, P. L.; Joyce, D. C. Study on the thermal degradation kinetics of anthocyanin in Myrica rubra juice. Bull. Sci. Technol. 2002, 18 (1), 1-5.
16. Skrede, G.; Wrolstad, R. E.; Durst, R. W. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J. Food Sci. 2000, 65, 357-364.
17. Lee, J.; Durst, R. W.; Wrolstad, R. E. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatment. J. Food Sci. 2002, 67, 1660-1667.
18. Kader, F.; Rovel, B.; Girardin, M.; Metche, M. Mechanism of browning in fresh highbush bluberry fruit (Vaccinium corymbosum, L.). Role of blueberry polyphenol oxidase, chlorogenic acid and anthocyanins. J. Sci. Food Agric. 1997, 74, 31-34.
19. Kader, F.; Haluk, J. P.; Nicolas, J. P.; Metche, M. Degradation of cyanidin 3-glucoside by blueberry polyphenoloxidase: kinetic studies and mechanisms. J. Agric. Food Chem. 1998, 46, 3060-3065.
20. Rommel, A.; Wrolstad, R. E.; Heatherbell, D. A. Blackberry juice and wine: processing and storage effects on anthocyanin composition, color and appearance. J. Food Sci. 1992, 57, 385-391, 410.
21. Rossi, M.; Giussani, E.; Morelli, R.; Lo Scalzo, R.; Nani, R. C.; Torreggiani, D. Effect of blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res. Int. 2003, 36, 999-1005.
22. Sapers, G. M. Browning of foods: control by sulfites, antioxidants, and other means. Food Technol. 1993, 47 (10), 75-84.
23. Sayavedra-Soto, L. A.; Montgomery, M. W. Inhibition of polyphenoloxidase by sulfite. J. Food Sci. 1986, 51, 1531-1536.
24. Pazmiño-Durán, E. A.; Giusti, M. M.; Wrolstad, R. E.; Glória, M. B. A. Anthocyanins from banana bracts (Musa x Paradisiaca) as potential food colorants. Food Chem. 2001, 73, 327-332.
25. Giusti, M. M.; Wrolstad, R. E. Unit F1.2: Anthocynins. Characterization and measurement with UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry; Wrolstad, R. E., Ed.; Wiley: New York, 2001; pp 1-13.
26. Sellappan, S.; Akoh, C. C.; Krewer, G. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J. Agric. Food Chem. 2002, 50, 2432-2438.
27. Mazza, G.; Miniati, E. Anthocyanins in Fruits, Vegetales, and Grains; CRC Press: Boca Raton, FL, 1993.
28. Wrolstad, R. E.; Putnam, T. P.; Poei, M. S. Color quality of frozen strawberries: effect of anthocyanins, pH, total acidity and ascorbic acid variability. J. Food Sci. 1970, 35, 348-352.
29. Beveridge, T. Haze and cloud in apple juices. Crit. Rev. Food Sci. Nutr. 1997, 37, 75-91.
30. Siebert, K. J. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 1999, 47, 353-362.
31. Tajchakavit, S.; Boye, J. I.; Couture, R. Effect of processing on post-bottling haze formation in apple juice. Food Res. Int. 2001, 34, 415-424.
32. Bakker, J.; Bridle, P.; Koopman, A. Strawberry juice colour: the effect of some processing variables on the stability of anthocyanins. J. Sci. Food Agric. 1992, 60, 471-476.
33. Rommel, A.; Heatherbell, D. A.; Wrolstad, R. E. Red raspberry juice and wine: Effect of processing and storage on anthocyanin composition, color and appearance. J. Food Sci. 1990, 55, 1011-1017.
34. Pilando, L. S.; Wrolstad, R. E.; Heatherbell, D. A. Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. J. Food Sci. 1985, 50, 1121-1127.
35. Amakura, Y.; Okada, M.; Tsuji, S.; Tonogai, Y. Determination of ellagic acid in fresh and processed fruits by HPLC. J. Food Hyg. Soc. Jpn. (Shokuhin-Eisegaku-Zasshi) 2000, 41 (3), 206-211 (English summary).
36. Schieber, A.; Keller, P.; Carle, R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatogr. A. 2001, 910, 265-273.
37. Bakker, J.; Bridle, P. Strawberry juice colour: the effect of sulphur dioxide and EDTA on the stability of anthocyanins. J. Sci. Food Agric. 1992, 60, 477-481.