Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA.
J Food Sci. 2022 Sep;87(9):3809-3821. doi: 10.1111/1750-3841.16269. Epub 2022 Aug 17.
Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by the epicarp layer as barrier to prevent copigment complexing with anthocyanins. This study investigated strategies for enhancing anthocyanin-phenolic copigmentation on blueberry surface, and integrated copigmentation with layer-by-layer (LBL) coating to retain anthocyanin stability in thermally processed blueberries. Results indicated that epicarp layer treatment of fruit by Tween 80 (T80) and CaCl is important for enhancing anthocyanin-phenolic copigmentation. The sequential copigmentation treatment using T80, ferulic acid, and CaCl (T80→FA→CaCl ) or T80, tannic acid, and CaCl (T80→TA→CaCl ) resulted in higher (p < 0.05) retention of total monomeric anthocyanin (3.18 mg/g and 3.38 mg/g, respectively) in thermally processed blueberries after 7-day ambient storage than that of untreated fruit (2.79 mg/g). Percent polymeric color (PPC) of blueberries treated by T80→FA→CaCl (15.5%) or T80→TA→CaCl (17.4%) was lower (p < 0.05) than that treated by TA alone (22.5%). The LBL coating enhanced microstructure stability for preserving anthocyanins in thermally processed blueberries. This study demonstrated the effectiveness of sequential copigmentation of blueberries after epicarp layer treatment followed by LBL coating for enhancing anthocyanin stability in processed whole fruit. PRACTICAL APPLICATION: When anthocyanin-rich fruit is thermally processed, anthocyanins degrade and leach to aqueous packing solution because of its heat sensitivity and water solubility. This study developed an innovative technology through implementing sequential treatments of copigmentation and water- and heat-resistant coating for preventing heat and water degradation of anthocyanins in whole fruit during processing in aqueous media. The developed technology can be practically applied to enhance the quality and health benefits of thermally processed anthocyanin-rich whole fruit. The technology can not only be utilized to improve existing fruit products, but also develop new and novel fruit products.
加工过的水果中的花色苷由于其对热和氧的敏感性以及水溶性而显著降解。由于花色苷位于由外果皮层包围的细胞液泡内，这是阻止与花色苷复合的共色素的屏障，因此对于整个水果来说，共色素稳定作用对于稳定花色苷的效果较差。本研究调查了在蓝莓表面增强花色苷-酚类共色素化的策略，并将共色素化与层层（LBL）涂层相结合，以保持热处理蓝莓中花色苷的稳定性。结果表明，用吐温 80（T80）和氯化钙（CaCl）处理果皮层对于增强花色苷-酚类共色素化非常重要。使用 T80、阿魏酸和 CaCl（T80→FA→CaCl）或 T80、鞣酸和 CaCl（T80→TA→CaCl）的顺序共色素化处理可使热处理蓝莓在 7 天环境储存后总单体花色苷（分别为 3.18mg/g 和 3.38mg/g）的保留率（p<0.05）高于未处理的果实（2.79mg/g）。用 T80→FA→CaCl（15.5%）或 T80→TA→CaCl（17.4%）处理的蓝莓的聚合色百分数（PPC）低于单独用 TA 处理的蓝莓（22.5%）（p<0.05）。LBL 涂层增强了微结构稳定性，可在热处理蓝莓中保存花色苷。本研究证明了在果皮层处理后进行顺序共色素化，然后再进行 LBL 涂层处理，可有效提高加工全果中花色苷的稳定性。实际应用：当富含花色苷的水果经过热处理时，由于其对热和水的敏感性以及水溶性，花色苷会降解并浸出到水性包装溶液中。本研究通过实施共色素化和耐水耐热涂层的顺序处理，开发了一种创新技术，可防止加工过程中全果中花色苷在水性介质中的热降解和水降解。开发的技术可实际应用于增强热加工富含花色苷的全果的品质和健康益处。该技术不仅可用于改善现有水果产品，还可开发新的水果产品。
