Effect of fermentation and sterilization on anthocyanins in blueberry

• Published in: Journal of the science of food and agriculture 2017-03, Vol.97 (5), p.1459-1466
• Main Authors: Nie, Qixing, Feng, Lei, Hu, Jielun, Wang, Sunan, Chen, Haihong, Huang, Xiaojun, Nie, Shaoping, Xiong, Tao, Xie, Mingyong
• Format: Article
• Language: English
• Subjects: anthocyanidins; Anthocyanins; Anthocyanins - chemistry; Anthocyanins - isolation & purification; Berries; Blueberries; Blueberry Plants - chemistry; blueberry puree; Color; Degradation; Fermentation; Food Handling; Food processing industry; Food Quality; Food science; Fruit - chemistry; Hydrogen-Ion Concentration; Lactobacillus; Purees; quality; Quality management; Sterilization; Sterilization - methods; UPLC; Vaccinium
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7885

BACKGROUND Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra‐performance liquid chromatography–mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. RESULTS A total of 21 anthocyanins and five anthocyanidins were quantified by ultra‐performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized–fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. CONCLUSIONS The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry