Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

被引：112
作者：
Torres, B. [2 ]
Tiwari, B. K. [1 ]
Patras, A. [3 ]
Cullen, P. J. [4 ]
Brunton, N. [3 ]
O'Donnell, C. P. [2 ]
机构：
[1] Manchester Metropolitan Univ, Dept Food & Tourism, Manchester M14 6HR, Lancs, England
[2] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland
[3] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland
[4] Dublin Inst Technol, Sch Food & Environm Hlth, Dublin 1, Ireland
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2011年 / 12卷 / 02期
关键词：
Storage stability; Ascorbic acid; Anthocyanins; HPP; HIGH-HYDROSTATIC-PRESSURE; PULSED ELECTRIC-FIELDS; DEGRADATION KINETICS; THERMAL-DEGRADATION; VITAMIN-C; QUALITY; HEALTH; COLOR; INACTIVATION; BLACKBERRY;
D O I：
10.1016/j.ifset.2011.01.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The stability of anthocyanins (Cy3Gl) and ascorbic acid (AA) of high pressure processed blood orange juice during storage was investigated. Blood orange juice was processed at pressure levels of 400, 500,600 MPa for a constant treatment time of 15 min. During processing >99% and 94.5% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. Cy3Gl and AA losses were significantly higher at a storage temperature of 20 degrees C compared to 4 degrees C for both high pressure processed and untreated control samples. During storage at 4 degrees C for 10 days, retention rates for Cy3Gl and AA of 93.4 and 85.0% were observed at 600 MPa and treatment time of 15 min. A strong correlation was observed between AA content and Cy3Gl content with r = 0.79 and r = 0.90 (p < 0.0001) during storage at 4 and 20 degrees C respectively, indicating a strong influence of AA content on Cy3Gl stability during storage. Predicted shelf-life, based upon nutritional requirements, during storage at 20 degrees C of high pressure processed juice samples were found to be higher compared to control samples. Industrial relevance: This study shows the potential benefits of high pressure processing in retaining ascorbic acid and anthocyanins in blood orange juice. High pressure processed samples showed improved shelf life compared to fresh juice. Results presented in this study revealed that high pressure processing helps preserve the nutritional value of blood orange juice during storage. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：93 / 97
页数：5
相关论文
共 35 条
[1]   Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage [J].
Arena, E ;
Fallico, B ;
Maccarone, E .
FOOD CHEMISTRY, 2001, 74 (04) :423-427
[2]   Thermal processing and quality: Principles and overview [J].
Awuah, G. B. ;
Ramaswamy, H. S. ;
Economides, A. .
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2007, 46 (06) :584-602
[3]   Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice [J].
Cao, Shaoqian ;
Liu, Liang ;
Lu, Qi ;
Xu, Yuan ;
Pan, Siyi ;
Wang, Kexin .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 228 (06) :975-983
[4]   Review: High-pressure, microbial inactivation and food preservation [J].
Cheftel, JC .
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1995, 1 (2-3) :75-90
[5]   Effects of sonication and carbonation on guava juice quality [J].
Cheng, L. H. ;
Soh, C. Y. ;
Liew, S. C. ;
Teh, F. F. .
FOOD CHEMISTRY, 2007, 104 (04) :1396-1401
[6]   Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models [J].
Cisse, Mady ;
Vaillant, Fabrice ;
Acosta, Oscar ;
Dhuique-Mayer, Claudie ;
Dornier, Manuel .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (14) :6285-6291
[7]   Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment [J].
de Ancos, B ;
Sgroppo, S ;
Plaza, L ;
Cano, MP .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (08) :790-796
[8]   The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola [J].
De Rosso, Veridiana V. ;
Mercadante, Adriana Z. .
FOOD CHEMISTRY, 2007, 103 (03) :935-943
[9]   The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa) [J].
Garcia-Palazon, A ;
Suthanthangjai, W ;
Kajda, P ;
Zabetakis, I .
FOOD CHEMISTRY, 2004, 88 (01) :7-10
[10]   Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid [J].
Garcia-Viguera, C ;
Bridle, P .
FOOD CHEMISTRY, 1999, 64 (01) :21-26
1234