Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagita...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-11, Vol.58 (22), p.11749-11754
Main Authors: Hager, Tiffany J, Howard, Luke R, Prior, Ronald L
Format: Article
Language:English
Subjects:
Biological and medical sciences
blackberries
Chemical Changes Induced by Processing/Storage
ellagitannin
food analysis
Food Handling - methods
Food industries
food processing
food processing quality
food storage
Fruit - chemistry
fruit composition
fruit products
functional foods
Fundamental and applied biological sciences. Psychology
Hydrolyzable Tannins - analysis
nutrient content
nutritive value
Plant Extracts - analysis
Rosaceae - chemistry
storage quality
tannins
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Summary:Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into nonclarified and clarified juices resulted in total ellagitannin losses of 70 and 82%, respectively, due to removal of ellagitannin-rich seeds in the presscake. Minimal changes in total ellagitannin content were observed during storage of thermally processed products, but compositional changes indicative of ellagitannin depolymerization were apparent. The ellagitannin content and composition of frozen berries remained stable over 6 months of storage. Ellagitannins are well retained in canned, pureed, and frozen blackberries, but methods are needed to prevent losses during juice processing and/or exploit the ellagitannin-rich coproducts.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf102964b