Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2998-3006

  Buchweitz, M ^a   Speth, M ^a   Kammerer, D R ^a   Carle, R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Anthocyanins; Antioxidant capacity; Citric acid; Pectin; Phenolics; Strawberry

Indexed keywords

ANTIOXIDANTS; CITRIC ACID; ESTERS; FRUITS; STABILIZATION; SUGAR BEETS; SUGARS; SYSTEM STABILITY;

ANTHOCYANIN STABILITIES; ANTIOXIDANT CAPACITY; FRAGARIA X ANANASSA DUCH; PECTIN; PHENOLICS; STRAWBERRY; STRAWBERRY ANTHOCYANINS; SUGAR BEET PECTIN (SBP);

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; BLACK CURRANT EXTRACT; CITRIC ACID; HYDROXYL GROUP; PECTIN; PELARGONIDIN; PIGMENT; POLYPHENOL;

AMIDATION; APPLE; ARTICLE; CITRUS; ESTERIFICATION; FRUIT STORAGE; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PRECIPITATION; PURIFICATION; ROOM TEMPERATURE; SAMBUCUS; STRAWBERRY; SUGAR BEET;

BETA VULGARIS SUBSP. VULGARIS; CITRUS; FRAGARIA X ANANASSA; HUMAN ECHOVIRUS 1; MALUS X DOMESTICA; RIBES HUDSONIANUM;

EID: 84879496399     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.117     Document Type: Article

References (30)

1. Aaby, K., Ekeberg, D., & Skrede, G. (2007b ). Characterization of phenolic compounds in strawberry (Fragaria x ananassa) fruits by different HPLC detectors and contribu tion of individual compounds to total antioxidant capacity. Journal of Agricultural and Food Chemistry, 55, 4395-4406. (Pubitemid 46932635)
2. Aaby, K., Wrolstad, R. E., Ekeberg, D., & Skrede, G. (2007a). Polyphenol composition an d antioxidant activity in strawberry purees; impact of achene level and storage. Journal of Agricultural and Food Chemistry, 55, 5156-5166. (Pubitemid 47056071)
3. Bonerz, D., Wurth, K., Will, F., Patz, C., Quast, P., Hillebran d, S., et al. (2011). Alterungsvorgange in Saften und Konzentraten der Erdbeere: Abbaukinetik der monomeren Anthocyane und Neubildung von Alterungspigmenten. Deutsche Lebensmittel Rundschau, 107, 24-32.
4. Buchweitz, M., Speth, M., Kammerer, D. R., & Carle, R. (2013). Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. Food Chemistry, 139, 1168-1178.
5. Cabr ita, L., Fossen, T., & Andersen, O. M. (2000). Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry, 68, 101-107. (Pubitemid 29488685)
6. Clifford, M. N. (2000). Review: Anthocyanins-nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 80, 1063-1072. (Pubitemid 30319399)
7. Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33, 83-101.
8. Dervisi, P., Lamb, J., & Zabetakis, I. (2001). High pressure processing in jam manufacture: Effects on textural and colour properties. Food Chemistry, 73, 85-91. (Pubitemid 32178204)
9. Endress, H.-U., Mattes, F., & Norz, K. (2009). Pectins. In Y. H. Hui (Ed.), Handbook of food science, technology, and engineering. Boca Raton, USA: CRC Press (pp. 140/1-140/35). FAOSTAT-FAO (2005- 2009). Statistical database. Food and Agriculture Organization of the United Nations. Available from: Assessed 08.05.11.
10. Garcia-Viguera, C., Zafrilla, P., Romero, F., Abellan, P., Artes, F., & Tomas-Barberan, F. A. (1999). Colour stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64, 243-247. (Pubitemid 29223374)
11. Giusti, M., & Wrolstad, R. E. (2005). Characterisation and measurement of antho cyanins by UV-visible spectroscopy. Handbook of Food Analytical Chemistry., F1(2), 19-31.
12. Holzwarth, M., Korhummel, S., Carle, R., & Kammerer, D. R. (2012a). Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purees. European Food Research and Technology, 234, 207-222.
13. Holzwarth, M., Korhummel, S., Kammerer, D. R., & Carle, R. (2012b). Thermal inactivatio n of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purees. European Food Research and Technology, 235, 1171-1180.
14. Holzwarth, M., Korhummel, S., Siekmann, T., Carle, R., & Kammerer, D. R. (2012c). Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. LWT-. Food S cience and Technology. http://dx.doi.org/10.1016/j.lwt.2012.05.020.
15. Hubbermann, E. M., Heins, A., Stockmann, H., & Schwarz, K. (2006). Influence of acids, salt, sugars and hydrocolloids on the colour stability of antho cyanin rich black currant and elderberry concentrates. European Food Research and Technology, 223, 83-90.
16. Kammerer, D. R., Schillmoller, S., Maier, O., Schieber, A., & Carle, R. (2007). Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants. European Food Research and Technology, 224, 667-679. (Pubitemid 46375949)
17. Kirca, A., Ozkan, M., & Cemerog?lu, B. (2007). Storage stabili ty of strawberry jam color enhanced with black carrot juice concentrate. Journal of Food Processing and Preservation, 31, 531-545. (Pubitemid 47390042)
18. Kopjar, M., Piliz?ota, V., Tiban, N. N., ?ubarić , D., Babić , J., Ac?kar, D., et al. (2009). Strawberry jams: influence of different pectins on colour and textural properties. Czech Journal of Food Science, 27, 20-28.
19. Lopes-da-Silva, F., Escribano-Bailon, M. T., & Santos-Buelga, C. (2007). Stability of pelargonidin-3-glucoside in model solutions in the presence and absence of flavanols. American Journal of Food Technology, 2, 602-617. (Pubitemid 351339999)
20. Maier, T., Fromm, M., Schieber, A., Kammerer, D. R ., & Carle, R. (2009). Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. European Food Research & Technology, 229, 949-960.
21. May, C. D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12, 79-99.
22. Milder, I. E. J., Arts, I. C. W., van de Putte, B., Venema, D. P., & Hollman, P. C. H. (2005). Lignan contents of Dutch plant foods: A database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition, 93, 393-402.
23. Regos, I., Urbanella, A., & Treu tter, D. (2009). Identification and quantification of phenolic compounds from the forage legume sainfoin (Onobrychis viciifolia). Journal of Agricultural and Food Chemistry, 57, 5843-5852.
24. Shikov, V., Kammerer, D. R., Mihalev, K., Mollov, P., & Carle, R. (2008). Heat stability of strawberry anthocyanins in model solutions containing natural copigments extracted from rose (Rosa damascena Mill.) petals. Journal of Agricultural and Food Chemistry 56, 8521-8526.
25. Simirgiotis, M. J., Theoduloz, C., Caligari, P. D. S., & Schmeda-Hirschmann, G. (2009). Comparison of phenolic composition and antioxidant properties of two native Chilean and one domestic st rawberry genotypes. Food Chemistry, 113, 377-385.
26. Thibault, J.-F., & Ralet, M.-C. (2001). Pectins, their origin, structure and functions. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fibre technology (pp. 369-378). Oxford, UK: Blackwell Science (chap. 32).
27. Tulipani, S., Marzban, G., Herndl, A., Laimer, M., Mezzetti, B., & Battino, M. (2011). Influence of environmental and genetic factors on health-related compounds in strawberry. Food Chemistry 124, 906-913.
28. Vincken, J.-P., Schols, H. A., Oomen, R. J. F. J., Beldman, G., Visser, R. G. F., & Voragen, A. G. J. (2003). Pectin-The hairy thing. In A. G. J. Voragen, H. A. Schols, & R. Visser (Eds.), Advances in pectin and pectinase research (pp. 47-59). Dordrecht, Netherlands: Kluwer Academic Publishers (chap. 1).
29. Voragen, A. G. J., Coenen, G.-J., Verhoef, R. P., & Schols, H. A. (2009). Pectin, a versatile polysaccharide present in plant cell wa lls. Structural Chemistry, 20, 263-275.
30. Williams, A. P., Sayers, C., Viebke, C., Senan, C., Mazoyer, J., & Boulenguer, P. (2005). Elucidation of the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry, 53 3592-3597. (Pubitemid 40758200)