Browse > Article
http://dx.doi.org/10.9724/kfcs.2016.32.5.549

Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree  

Lee, In Gyeong (Department of Food Engineering, Dankook University)
Min, Seo Cheol (Department of Food Science and Technology, Seoul Women's University)
Kim, Hee Sun (National Academy of Agricultural Science, Rural Development Administration)
Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration)
Kim, Myung Hwan (Department of Food Engineering, Dankook University)
Publication Information
Korean journal of food and cookery science / v.32, no.5, 2016 , pp. 549-558 More about this Journal
Abstract
Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at $90^{\circ}C$ for 5 min, with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. Methods: The color values, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were evaluated for quality parameters of concentrated blueberry puree. Results: The highest values of color value, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were 1% CA+0.5% ASM followed by 1% CA and control. The quality parameters of concentrated blueberry puree were significantly different between control and 1% CA+0.5% ASM treatment (p<0.05). Conclusion: During thermal treatment, quality degradation of concentrated blueberry puree was reduced by 1% CA+0.5% ASM treatment, which is expected for new acidulants.
Keywords
concentrated blue berry puree; citric acid; acidic sodium metaphosphate; quality; thermal treatment;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Martynenko A, Chen Y. 2016. Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. J Food Eng 171:44-51.   DOI
2 Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on ABTS peroxidase medium. Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene 259(2):151-154.
3 Pan YZ, Guan Y, Wei ZF, Peng X, Li TT, Qi XL, Zu YG, Fu YJ. 2014. Flavonoid C-glycoside from pigeon leaves as color and anthocyanin stabilizing agent in blueberry juice. Ind Crops Prod 58:142-147.   DOI
4 Prior RL, Wu X. 2006. Anthocyanins: Structure characteristics that result in unique metabolic patterns and biological activities. Free Radic Res 40(10):1014-1028.   DOI
5 Routray W, Orsat V. 2011. Blueberries and their anthocyanins: Factors affecting biosynthesis and properties. Compr Rev Food Sci Food Saf 10(6):303-320.   DOI
6 Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Herber D. 2006. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem 54(25):9329-9339.   DOI
7 Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am J Enol Vitic 16(3):144-158.
8 Sui X, Dong X, Zhou W. 2014. Combined effect of pH and high temperature on the stability and antioxidant of two anthocyanins in aqueous solution. Food Chem 163:163-170.   DOI
9 Terefe NS, Yang YH, Knoerzer K, Buckow R, Versteeg C. 2010. High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Inno Food Sci Emerg Technol 11(1):52-60.   DOI
10 Torskangerpoll K, Anderson OM. 2005. Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chem 89(3):427-440.   DOI
11 Tsai HC, Li YC, Hsu SH, Young TH, Chen MH. 2016. Inhibition of growth and migration of oral and cancer cells by citrus polyphenol. J Formos Med Assoc 115(3):171-185.   DOI
12 Brambilla A, Maffi D, Rizzolo A. 2011. Study of the influence of berry-blanching on syneresis in blueberry purees. Procedia Food Sci 1:1502-1508.   DOI
13 Tsuda T, Horio F, Uchida K, Aoki H, Osawa T. 2003. Dietary cyanidin-3-O-beta-D-glucoside-rich purple corn color prevent obesity and ameliorates hyperglycemia in mice. J Nutr 133(7):2125-2130.   DOI
14 Tsuji N, Moriwaki S, Suzuki Y, Takemura Y, Imokawa G. 2001. The role of elastases secreted by fibroblasts in wrinkle formation: Implication through selective inhibition of elastase activity. Photochem Photobiol 74(2):283-290.   DOI
15 Wittenauer J, Mackle S, SuBmann D, Schweiggert-Weisz U, Carle R. 2015. Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity. Fitoterapia 101:179-187.   DOI
16 Azuma K, Nakayama M, Koshika M, Ippoushi K, Yamaguchi Y, Kohata K, Yamaguchi Y, Ito H, Higashio H. 1999. Phenolic antioxidants from the leaves of Corchorus olitorius L. J Agric Food Chem 47(10):3963-3966.   DOI
17 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200.   DOI
18 Bu HJ, Ham YM, Kim JM, Lee SJ, Hyun JW, Lee NH. 2006. Elastase and hyaluronidase inhibition activities of phlorotannins isolated from Ecklonia cava. Korean J Pharmacogn 37(2):92-96.
19 Choi SJ. 2010. The difference of anthocyanin pigment composition and color expression in fruit skin of several grape cultivars. Korean J Food Preserv 17(6):847-852.
20 Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Comparison of physiological activities of Rubuscoreanus Miquel during maturation. J Korean Soc Food Sci Nutr 36(6):683-688.   DOI
21 Chorfa N, Savard S, Belkacemi K. 2016. An efficient method for high-purity anthocyanin isomers isolation from wild blueberries and their radical scavenging activity. Food Chem 197:1226-1234.   DOI
22 Cooper-Driver GA. 2001. Contributions of Jeffrey Harborne and co-works to the study of anthocyanins. Phytochem 56(3):229-236.   DOI
23 Fleschhut J, Kratzer F, Rechkemmer G, Kulling SE. 2006. Stability and biotransformation of various dietary anthocyanins in vitro. Eur J Nutr 45(1):7-18.   DOI
24 Gao L, Mazza G. 1994. Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries. J Food Sci 59(5):1057-1059.   DOI
25 Hearing VJ. 1987. Mammalian monophenol monoxygenase (tyrosinase): Purification, properties and reaction catalyzed. Methods Enzymol 142:154-165.   DOI
26 Gaziano JM, Manson JE, Branch LG, Colditz GA, Willett WC, Buring JE. 1995. A prospective study of consumption of carotenoids in fruits and vegetables and decreased cardiovascular mortality in the elderly. Ann Epidemiol 5(4):255-260.   DOI
27 Guillotin S, Sanoner P, Renard CMGC. 2009. Stabilization of the color of anthocyanin in solutions by mixture with phytocomponents from apple. J Hortic Sci Biotechnol 84(6):96-99.   DOI
28 Gutterridge JM. 1984. Reactivity of hydroxyl and hydroxyl-like radicals discriminated by release of thiobarbituric acid-reactive material from deoxy sugars, nucleosides and benzoate. Biochem J 224(3):761-767.   DOI
29 Hager TJ, Howard LR, Prior RL. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. J Agric Food Chem 56(3):689-695.   DOI
30 He J, Giusti MM. 2011. High-purity isolation of anthocyanins mixtures from fruits and vegetables -A novel solid-phase extraction method using mixed mode cation-exchange chromatography. J chromatogr A 1218(44):7914-7922.   DOI
31 Jung SJ, Lee JH, Song HN, Seong NS, Lee SE, Baek NI. 2004. Screening for antioxidant activity of plant medicinal extracts. J Korean Soc Appl Biol Chem 47(1):135-140.
32 Kraunsoe JA, Claridge TD, Lowe G. 1996. Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bovine pancreatic trypsin inhibitor. Biochem 35(28):9090-9096.   DOI
33 Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH. 2012. Total polyphenol, total flavonoid contents and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44(3):337-342.   DOI
34 Kim TC, Bae KS, Kim IK, Chun HJ. 2005. Antioxidative activities of solvent extracts from blueberry. Korean J Orient Physiol Pathol 19(1):179-183.
35 Kim HS, Kang EJ, Kim WS, Kim MH. 2014. Study to find the optimal purification processing conditions of anthocyanin from Bokbunja byproducts. Food Eng Prog 18(1):25-31.   DOI
36 Kim SH, Ahn JH, Jeong JY, Kim SB, Jo YH, Hwang BY, Lee MK. 2013. Tyrosinase inhibitory phenolic constituents of Smilax china leaves. Korea J Pharmacogn 44(3):220-223.
37 Kim SM, Kim DY, Park HR, Seo JH, Yeom BM, Jin YJ, Pyo YH. 2014. Screening the antioxidant components and antioxidant activity of extracts derived from five varieties of edible spring flowers. Korea J Food Sci Technol 46(1):13-18.   DOI
38 Lee J, Dutst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J AOAC Int 88(5):1269-1278.
39 Li H, Deng Z, Zhu H, Hu C, Liu R, Yong JC, Tsao R. 2012. Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities. Food Res Int 46(1):250-259.   DOI
40 Maack A, Pegard A. 2016. Populus nigra (Salicaceae) absolute rich in phenolic acids, phenylpropanoïds and flavonoids as a new potent tyrosinase inhibitor. Fitoterapia 111:95-101.   DOI
41 Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutases. Eur J Biochem 47(3):469-474.   DOI
42 Martinez MV, Whitaker JR. 1995. The biochemistry and control of enzymatic browning. Trends Food Sci Technol 6(6):195-200.   DOI