Loading…
Effect of fermentation and sterilization on anthocyanins in blueberry
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...
Saved in:
| Published in: | Journal of the science of food and agriculture 2017-03, Vol.97 (5), p.1459-1466 |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3 |
| container_end_page | 1466 |
| container_issue | 5 |
| container_start_page | 1459 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 97 |
| creator | Nie, Qixing Feng, Lei Hu, Jielun Wang, Sunan Chen, Haihong Huang, Xiaojun Nie, Shaoping Xiong, Tao Xie, Mingyong |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.7885 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1893902593</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>4318012881</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3</originalsourceid><addsrcrecordid>eNqN0U1LwzAYB_AgipvTg19ACl700O3JW9McZWy-MPCgnkvSPsGOrtWkReant3vRgyB4Cjz58U8e_oScUxhTADZZBmfGKk3lARlS0CoGoHBIhv0diyUVbEBOQlgCgNZJckwGTPFUJCCHZDZzDvM2alzk0K-wbk1bNnVk6iIKLfqyKj93k-2wfW3ytanLOkRlHdmqQ4ver0_JkTNVwLP9OSIv89nz9C5ePN7eT28WcS6olrFwFh0IgUmq0v6PLi0Szqzk1mIuUSkmGQelrKbGFYVFhRS1RgkODNfIR-Rql_vmm_cOQ5utypBjVZkamy5kNNVcA5Oa_4MqlQqlRfIPyhJFEy10Ty9_0WXT-brfeRPIZf-4Ur263qncNyF4dNmbL1fGrzMK2aaxbNNYtmmstxf7xM6usPiR3xX1YLIDH2WF67-Tsoen-c028gvsp57h</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1873590277</pqid></control><display><type>article</type><title>Effect of fermentation and sterilization on anthocyanins in blueberry</title><source>Wiley</source><creator>Nie, Qixing ; Feng, Lei ; Hu, Jielun ; Wang, Sunan ; Chen, Haihong ; Huang, Xiaojun ; Nie, Shaoping ; Xiong, Tao ; Xie, Mingyong</creator><creatorcontrib>Nie, Qixing ; Feng, Lei ; Hu, Jielun ; Wang, Sunan ; Chen, Haihong ; Huang, Xiaojun ; Nie, Shaoping ; Xiong, Tao ; Xie, Mingyong</creatorcontrib><description>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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7885</identifier><identifier>PMID: 27384605</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2017-03, Vol.97 (5), p.1459-1466</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3</citedby><cites>FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27384605$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nie, Qixing</creatorcontrib><creatorcontrib>Feng, Lei</creatorcontrib><creatorcontrib>Hu, Jielun</creatorcontrib><creatorcontrib>Wang, Sunan</creatorcontrib><creatorcontrib>Chen, Haihong</creatorcontrib><creatorcontrib>Huang, Xiaojun</creatorcontrib><creatorcontrib>Nie, Shaoping</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><creatorcontrib>Xie, Mingyong</creatorcontrib><title>Effect of fermentation and sterilization on anthocyanins in blueberry</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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</description><subject>anthocyanidins</subject><subject>Anthocyanins</subject><subject>Anthocyanins - chemistry</subject><subject>Anthocyanins - isolation & purification</subject><subject>Berries</subject><subject>Blueberries</subject><subject>Blueberry Plants - chemistry</subject><subject>blueberry puree</subject><subject>Color</subject><subject>Degradation</subject><subject>Fermentation</subject><subject>Food Handling</subject><subject>Food processing industry</subject><subject>Food Quality</subject><subject>Food science</subject><subject>Fruit - chemistry</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus</subject><subject>Purees</subject><subject>quality</subject><subject>Quality management</subject><subject>Sterilization</subject><subject>Sterilization - methods</subject><subject>UPLC</subject><subject>Vaccinium</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqN0U1LwzAYB_AgipvTg19ACl700O3JW9McZWy-MPCgnkvSPsGOrtWkReant3vRgyB4Cjz58U8e_oScUxhTADZZBmfGKk3lARlS0CoGoHBIhv0diyUVbEBOQlgCgNZJckwGTPFUJCCHZDZzDvM2alzk0K-wbk1bNnVk6iIKLfqyKj93k-2wfW3ytanLOkRlHdmqQ4ver0_JkTNVwLP9OSIv89nz9C5ePN7eT28WcS6olrFwFh0IgUmq0v6PLi0Szqzk1mIuUSkmGQelrKbGFYVFhRS1RgkODNfIR-Rql_vmm_cOQ5utypBjVZkamy5kNNVcA5Oa_4MqlQqlRfIPyhJFEy10Ty9_0WXT-brfeRPIZf-4Ur263qncNyF4dNmbL1fGrzMK2aaxbNNYtmmstxf7xM6usPiR3xX1YLIDH2WF67-Tsoen-c028gvsp57h</recordid><startdate>201703</startdate><enddate>201703</enddate><creator>Nie, Qixing</creator><creator>Feng, Lei</creator><creator>Hu, Jielun</creator><creator>Wang, Sunan</creator><creator>Chen, Haihong</creator><creator>Huang, Xiaojun</creator><creator>Nie, Shaoping</creator><creator>Xiong, Tao</creator><creator>Xie, Mingyong</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201703</creationdate><title>Effect of fermentation and sterilization on anthocyanins in blueberry</title><author>Nie, Qixing ; Feng, Lei ; Hu, Jielun ; Wang, Sunan ; Chen, Haihong ; Huang, Xiaojun ; Nie, Shaoping ; Xiong, Tao ; Xie, Mingyong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>anthocyanidins</topic><topic>Anthocyanins</topic><topic>Anthocyanins - chemistry</topic><topic>Anthocyanins - isolation & purification</topic><topic>Berries</topic><topic>Blueberries</topic><topic>Blueberry Plants - chemistry</topic><topic>blueberry puree</topic><topic>Color</topic><topic>Degradation</topic><topic>Fermentation</topic><topic>Food Handling</topic><topic>Food processing industry</topic><topic>Food Quality</topic><topic>Food science</topic><topic>Fruit - chemistry</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus</topic><topic>Purees</topic><topic>quality</topic><topic>Quality management</topic><topic>Sterilization</topic><topic>Sterilization - methods</topic><topic>UPLC</topic><topic>Vaccinium</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nie, Qixing</creatorcontrib><creatorcontrib>Feng, Lei</creatorcontrib><creatorcontrib>Hu, Jielun</creatorcontrib><creatorcontrib>Wang, Sunan</creatorcontrib><creatorcontrib>Chen, Haihong</creatorcontrib><creatorcontrib>Huang, Xiaojun</creatorcontrib><creatorcontrib>Nie, Shaoping</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><creatorcontrib>Xie, Mingyong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nie, Qixing</au><au>Feng, Lei</au><au>Hu, Jielun</au><au>Wang, Sunan</au><au>Chen, Haihong</au><au>Huang, Xiaojun</au><au>Nie, Shaoping</au><au>Xiong, Tao</au><au>Xie, Mingyong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of fermentation and sterilization on anthocyanins in blueberry</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-03</date><risdate>2017</risdate><volume>97</volume><issue>5</issue><spage>1459</spage><epage>1466</epage><pages>1459-1466</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27384605</pmid><doi>10.1002/jsfa.7885</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2017-03, Vol.97 (5), p.1459-1466 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1893902593 |
| source | Wiley |
| 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 |
| title | Effect of fermentation and sterilization on anthocyanins in blueberry |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T17%3A38%3A37IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20fermentation%20and%20sterilization%20on%20anthocyanins%20in%20blueberry&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Nie,%20Qixing&rft.date=2017-03&rft.volume=97&rft.issue=5&rft.spage=1459&rft.epage=1466&rft.pages=1459-1466&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.7885&rft_dat=%3Cproquest_cross%3E4318012881%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4195-4fbef044e6878001f8d632b53bbec5e772523077b91afddbe7e1e99e50f0a39e3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1873590277&rft_id=info:pmid/27384605&rfr_iscdi=true |