Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Woodward, Gary M ^a   Mccarthy, Danielle ^b   Pham Thanh, Danh ^b   Kay, Colin D ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b GLAXOSMITHKLINE   (United Kingdom)

Author keywords

Anthocyanin; Flavonoids; Food processing; Juice

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; BISULFITE; FOOD ADDITIVE; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PECTIN; PHENOL DERIVATIVE; POLYGALACTURONASE; PROTOCATECHUIC ACID; SULFITE;

ARTICLE; BEVERAGE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FILTRATION; FOOD HANDLING; FRUIT; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; PASTEURIZATION; RIBES; UNITED KINGDOM;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FILTRATION; FOOD ADDITIVES; FOOD HANDLING; FRUIT; GALLIC ACID; GREAT BRITAIN; HOT TEMPERATURE; HYDROLYSIS; HYDROXYBENZOIC ACIDS; MODELS, CHEMICAL; PASTEURIZATION; PECTINS; PHENOLS; POLYGALACTURONASE; RIBES; SULFITES;

EID: 79961127980     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02263.x     Document Type: Article

References (17)

1. Buchert J, Koponen JM, Suutarinen M, Mustranta A, Lille M, Törrönen R, Poutanen K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J Sci Food Agric 85:2548-56.
2. Cacace JE, Mazza G. 2002. Extraction of anthocyanins and other phenolics from black currants with sulfured water. J Agric Food Chem 50:5939-46.
3. Caswell H. 2009. The role of fruit juice in the diet: an overview. Nutr Bull 34:273-88.
4. Fang Z, Zhang M, Sun Y, Sun J. 2006. How to improve bayberry (Myrica rubraSieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics. J Agric Food Chem 54:99-106.
5. Galvano F, La Fauci L, Lazzarino G, Fogliano V, Ritieni A, Ciappellano S, Battistini NC, Tavazzi B, Galvano G. 2004. Cyanidins: metabolism and biological properties. J Nutr Biochem 15:2-11.
6. Goodman CL, Fawcett S, Barringer SA. 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67:404-8.
7. Hollands W, Brett GM, Radreau P, Saha S, Teucher B, Bennett RN, Kroon PA. 2008. Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects. Food Chem 108:869-78.
8. Hooper L, Kroon PA, Rimm EB, Cohn JS, Harvey I, Le Cornu KA, Ryder JJ, Hall WL, Cassidy A. 2008. Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. Am J Clin Nutr 88:38-50.
9. Lee J, Durst RW, Wrolstad RE. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. J Food Sci 67:1660-7.
10. Markakis P. 1974. Anthocyanins and their stability in foods. CRC Crit Rev Food Technol 4:437-56.
11. Mazza G, Miniati E. 1993. Anthocyanins in fruits, vegetables and grains. Florida : CRC Press Inc.
12. Robert LJ, Rickey YY, Marvin AR, Alex S. 1987. Anthocyanins as food colorants: a review. J Food Biochem 11:201-47.
13. Rubinskiene M, Viskelis P, Jasutiene I, Viskeliene R, Bobinas C. 2005. Impact of various factors on the composition and stability of black currant anthocyanins. Food Res Int 38:867-71.
14. Skrede G, Wrolstad RE, Durst RW. 2000. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosumL.). J Food Sci 65:357-64.
15. Slimestad R, Solheim H. 2002. Anthocyanins from black currants (Ribes nigrumL.). J Agric Food Chem 50:3228-31.
16. Wang W, Xu S, Jin M. 2009. Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice. Int J Food Sci Tech 44:2342-49.
17. Zhongxiang F, Min Z, Yunfei S, Jingcai S. 2005. How to improve bayberry (Myrica rubraSieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics. J Agric Food Chem 54:99-106.