Stebbins Nathan B, Howard Luke R, Prior Ronald L, Brownmiller Cindi, Mauromoustakos Andy
University of Arkansas, Department of Food Science, Fayetteville, Arkansas 72704, USA.
Food Funct. 2017 Oct 18;8(10):3459-3468. doi: 10.1039/c7fo00801e.
Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L. Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.
黑莓花青素具有诱人的色泽和抗氧化活性。然而，花青素在果汁加工和储存过程中会降解，因此在黑莓汁中保持高浓度的花青素可能会为消费者带来更大的抗氧化和健康益处。本研究评估了在黑莓汁储存过程中稳定花青素的潜在添加剂。所使用的花青素稳定剂为：谷胱甘肽、半乳糖醛酸、二乙烯三胺五乙酸和单宁酸，添加量为500 mg/L。在30°C加速储存的五周时间内，测定了果汁中花青素、黄酮醇、鞣花单宁含量以及聚合色百分比。谷胱甘肽对总花青素和聚合色具有最大的保护作用。因此，进行了第二项研究，将谷胱甘肽与硫辛酸和抗坏血酸联合使用，试图利用抗氧化剂循环来实现协同效应。然而，抗氧化剂循环系统相对于单独使用谷胱甘肽没有保护作用。谷胱甘肽似乎是一种很有前景的黑莓汁添加剂，可防止储存过程中的花青素降解。
