Ścibisz Iwona, Ziarno Małgorzata, Mitek Marta
1Division of Fruit and Vegetables Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland.
2Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland.
J Food Sci Technol. 2019 Apr;56(4):1997-2009. doi: 10.1007/s13197-019-03668-y. Epub 2019 Mar 19.
This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39-63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.
本文描述了在冷藏条件下储存8周期间，对添加草莓、酸樱桃和蓝莓果料的酸奶中花青素稳定性的评估。比较了搅拌型酸奶和杯装果粒酸奶（果料位于包装底部）中花青素降解速率和颜色变化的差异。果味酸奶中的花青素含量在储存期间显著下降，尤其是在最初的2周。不同水果制成的酸奶中色素降解速率存在差异。发现添加草莓、酸樱桃和蓝莓果料的搅拌型酸奶中色素的半衰期分别为5.5周、6.7周和19.0周。在酸奶底部添加果料可用于减少储存期间色素的降解。杯装果粒酸奶中花青素的半衰期比混合样品高39 - 63%。观察到蓝莓酸奶储存期间色素谱有显著变化。随着储存时间的延长，矢车菊素 - 葡萄糖苷和酰化花青素的比例增加，同时矮牵牛素、飞燕草素和芍药素衍生物的比例下降。
