Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.
J Agric Food Chem. 2010 Nov 24;58(22):11749-54. doi: 10.1021/jf102964b. Epub 2010 Oct 29.
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.
研究了黑莓鞣花单宁成分在榨汁（澄清和非澄清）、搅拌、罐装（水或糖浆）和冷冻过程中的变化，以及加工产品在 6 个月储存过程中的变化。罐装、搅拌和冷冻对鞣花单宁影响不大，但将浆果加工成非澄清和澄清果汁会导致总鞣花单宁分别损失 70%和 82%，这是由于压榨饼中去除了富含鞣花单宁的种子。热处理产品在储存过程中总鞣花单宁含量变化很小，但表明鞣花单宁解聚的组成变化明显。冷冻浆果的鞣花单宁含量和组成在 6 个月的储存期内保持稳定。鞣花单宁在罐装、搅拌和冷冻黑莓中得到很好的保留，但需要在果汁加工过程中防止损失的方法，或利用富含鞣花单宁的副产物。
