The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

International Journal of Food Science and Technology

Volumn 54, Issue 6, 2019, Pages 2141-2150

  You, Yilin ^a   Li, Na ^a   Han, Xue ^a   Guo, Jielong ^a   Zhao, Yu ^b   Huang, Weidong ^a   Zhan, Jicheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SHANXI NORMAL UNIVERSITY   (China)

Author keywords

Anthocyanin content; colour stability; copigmentation; ferulic acid; mulberry juice

Indexed keywords

CARBOHYDRATES; COLOR; FLAVONOIDS; FOOD STORAGE; ORGANIC ACIDS; PLANTS (BOTANY); STABILITY; TANNINS;

ANTHOCYANIN CONTENT; COLOUR STABILITY; COPIGMENTATION; FERULIC ACIDS; MULBERRY JUICE;

ANTHOCYANINS;

EID: 85062344229     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14121     Document Type: Article

References (36)

1. Akkarachaneeyakorn, S. & Tinrat, S. (2015). Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food Science & Nutrition, 3, 213–220.
2. Álvarez, I., Aleixandre, J.L., García, M.J., Lizama, V. & Aleixandre-Tudó, J.L. (2009). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology, 228, 501–510.
3. Berns, R.S. (1996). Computer-controlled CRT colorimetry: a view from CIE. Color and Imaging Conference, 4th Color and Imaging Conference Final Program and Proceedings. Society for Imaging Science and Technology, 4, 227–229.
4. Celli, G.B. & Brooks, M.S. (2017). Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins – a current review. Food Research International, 100(Pt 3), 501–509.
5. Dangles, O. & Brouillard, R. (1994). Polyphenol interactions. The copigmentation case: thermodynamic data from temperature variation and relaxation kinetics. Medium effect. Canadian Journal of Chemistry, 70, 2174–2189.
6. Darias-Martín, J., Martín-Luis, B., Carrillo-López, M., Lamuela-Raventós, R., Díaz-Romero, C. & Boulton, R. (2002). Effect of caffeic acid on the color of red wine. Journal of Agricultural and Food Chemistry, 50, 2062–2067.
7. Du, Q., Zheng, J. & Xu, Y. (2008). Composition of anthocyanins in mulberry and their antioxidant activity. Journal of Food Composition and Analysis, 21, 390–395.
8. Dugo, P., Mondello, L., Errante, G., Zappia, G. & Dugo, G. (2001). Identification of anthocyanins in berries by narrow-bore high-performance liquid chromatography with electrospray ionization detection. Journal of Agricultural and Food Chemistry, 49, 3987–3992.
9. Ercisli, S. & Orhan, E. (2007). Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry, 103, 1380–1384.
10. Flamini, R., Mattivi, F., De Rosso, M., Arapitsas, P. & Bavaresco, L. (2013). Advanced knowledge of three important classes of grape phenolics: anthocyanins, stilbenes and flavonols. International Journal of Molecular Sciences, 14, 19651–19669.
11. González-Manzano, S., Mateus, N., De Freitas, V. & Santos-Buelga, C. (2008). Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments. European Food Research and Technology, 227, 83–92.
12. González-Manzano, S., Dueñas, M., Rivasgonzalo, J.C., Escribano-Bailón, M.T. & Santos-Buelga, C. (2009). Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine. Food Chemistry, 114, 649–656.
13. Gras, C.C., Bause, K., Leptihn, S., Carle, R. & Schweiggert, R.M. (2018). Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides. Food Chemistry, 240, 940–950.
14. Han, Q., Gao, H., Chen, H., Fang, X. & Wu, W. (2017). Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits. Food Chemistry, 221, 1947–1953.
15. Heras-Roger, J., Díaz-Romero, C. & Darias-Martín, J. (2016). What gives a wine its strong red color? Main correlations affecting copigmentation. Journal of Agricultural and Food Chemistry, 64, 6567–6574.
16. Hernández-Herrero, J.A. & Frutos, M.J. (2014). Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. Food Chemistry, 154, 199–204.
17. Hrazinda, G., Borzell, A.J. & Robinson, W.B. (1970). Studies on the stability of the anthocyanidin-3,5-diglucosides. American Journal of Enology and Viticulture, 21, 201–204.
18. Jao, H.Y., Hsu, J.D., Lee, Y.R., Lo, C.S. & Lee, H.J. (2016). Mulberry water extract regulates the osteoblast/osteoclast balance in an ovariectomic rat model. Food & Function, 7, 4753–4763.
19. Kamiloglu, S., Serali, O., Unal, N. & Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3, 41–51.
20. Kunsági-Máté, S., Szabó, K., Nikfardjam, M.P. & Kollár, L. (2006). Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines. Journal of Biochemical and Biophysical Methods, 69, 113–119.
21. Lim, H.H., Yang, S.J., Kim, Y., Lee, M. & Lim, Y. (2013). Combined treatment of mulberry leaf and fruit extract ameliorates obesity-related inflammation and oxidative stress in high fat diet-induced obese mice. Journal of Medicinal Food, 16, 673–680.
22. Navruz, A., Türkyılmaz, M. & Özkan, M. (2016). Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. Food Chemistry, 197(Pt A), 150–160.
23. Qian, B.J., Liu, J.H., Zhao, S.J., Cai, J.X. & Jing, P. (2017). The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Food Chemistry, 228, 526–532.
24. Suhl, H.J., Noh, D.O., Kang, C.S., Kim, J.M. & Lee, S.W. (2003). Thermal kinetics of color degradation of mulberry fruit extract. Nahrung, 47, 132–135.
25. Sun, X.Y., Ma, T.T., Han, L.Y., Huang, W.D. & Zhan, J.C. (2017). Effects of copper pollution on the phenolic compound contents, color and antioxidant activity of wine. Molecules, 22, 726.
26. Tarko, T., Duda-Chodak, A., Satora, P., Sroka, P., Pogoń, P. & Machalica, J. (2014). Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential. Journal of Food Science and Technology, 51, 3934–3941.
27. Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R.D., Beekwilder, J. & Capanoglu, E. (2017). Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. Journal of the Science of Food and Agriculture, 97, 3106–3113.
28. Wang, L., Sun, X., Li, F. et al. (2015). Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 18, 254–265.
29. Weber, F. & Larsen, L.R. (2017). Influence of fruit juice processing on anthocyanin stability. Food Research International, 100(Pt 3), 354–365.
30. Yawadio, R. & Morita, N. (2007). Color enhancing effect of carboxylic acids on anthocyanins. Food Chemistry, 105, 421–427.
31. You, Y., Yuan, X., Lee, H.J., Huang, W., Jin, W. & Zhan, J. (2015). Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function, 6, 401–408.
32. You, Y., Li, N., Han, X. et al. (2018a). Influence of tannin extract and yeast extract on color preservation and anthocyanin content of mulberry wine. Journal of Food Science, 83, 1084–1093.
33. You, Y., Li, N., Han, X. et al. (2018b). Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage. Innovative Food Science & Emerging Technologies, 48, 1–10.
34. Yu, Y., Wu, J., Xu, Y., Xiao, G. & Zou, B. (2016). Effect of high pressure homogenization and dimethyl dicarbonate (DMDC) on microbial and physicochemical qualities of mulberry juice. Journal of Food Science, 81, M702–M708.
35. Zhang, B., He, F., Zhou, P.P., Liu, Y. & Duan, C.Q. (2016). The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: the effects of pH and molar ratio. Food Chemistry, 199, 220–228.
36. Zhou, M., Chen, Q., Bi, J., Wang, Y. & Wu, X. (2017). Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: a comparative study based on solid food system. Food Chemistry, 229, 574–579.