Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées

被引:1
作者
Melanie Holzwarth
Sabine Korhummel
Reinhold Carle
Dietmar R. Kammerer
机构
[1] Hohenheim University,Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology
来源
European Food Research and Technology | 2012年 / 234卷
关键词
Strawberry anthocyanins; Purée processing; Color stability; Storage; Antioxidant activity;
D O I
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中图分类号
学科分类号
摘要
Strawberry purées were prepared using a commercial polygalacturonase (PG) and a highly purified pectinesterase (PE) preparation, respectively. To elucidate the effect of pectin on color stability following enzymatic pulp maceration, pectin composition was studied by isolating and fractionating the alcohol-insoluble residue from the strawberry purées. The purées were stored at +20 and +4 °C in the dark over a period of 24 weeks monitoring the amounts of monomeric and polymeric anthocyanins as well as antioxidant activities (FRAP, TEAC). Individual anthocyanins were analyzed by HPLC–DAD–MSn, and color measurements were obtained in the CIE L*a*b* system. Pectin composition was significantly modified following enzymatic maceration of the purées. While PG treatment generally resulted in pectin losses, oxalate-soluble pectins were increased in PE-treated purées. After 24 weeks of storage, the best anthocyanin retention was observed in PE-treated purées. Such products also revealed greatest anthocyanin half-life values and lowest proportion of polymeric pigments. Compared to an untreated control, enzymatic purée maceration using the PG was also beneficial for pigment retention, but less effective than PE. In contrast, color and antioxidant activity were independent of both enzymatic treatments. An initial heating step (90 °C, 10 s) for immediate inactivation of native enzymes such as polyphenoloxidases slightly improved pigment stability, while lowered temperature during mash maceration was less effective. However, by far best color and pigment retention were achieved when the purées were stored at 4 °C in the dark.
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页码:207 / 222
页数:15
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