Tkaczyńska Agnieszka, Rytel Elżbieta, Kucharska Alicja Z, Kolniak-Ostek Joanna, Sokół-Łętwska Anna
Department of Food Storage and Technology Wrocław University of Environmental and Life Sciences Wrocław Poland.
Departament of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences Wrocław Poland.
Food Sci Nutr. 2024 Jun 12;12(7):4637-4655. doi: 10.1002/fsn3.4102. eCollection 2024 Jul.
Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.
果肉带颜色的马铃薯品种的汁液含有大量生物活性化合物，但它们容易发生酶促褐变，从而降低品质。巴氏杀菌是能够改善汁液颜色的因素之一。本研究的目的是探究巴氏杀菌温度对果肉带颜色的马铃薯汁液中花青素含量和颜色的影响。研究材料包括红肉和紫肉马铃薯品种的汁液。与未杀菌的汁液相比，75°C杀菌的汁液颜色最浅，且a*（红色）和b*（黄色）参数增加。与未杀菌的汁液相比，汁液的巴氏杀菌使糖苷生物碱含量平均降低了54%（α-查茄碱含量的损失比α-茄碱更大）。紫肉马铃薯汁液的总多酚含量平均比红肉马铃薯汁液高30%，花青素含量高70%。在红肉马铃薯汁液中鉴定出了天竺葵素及其衍生物，而矮牵牛素和芍药素在紫肉马铃薯汁液中含量最高。红肉马铃薯品种的汁液中总多酚损失较高，而紫肉品种的汁液中花青素的热稳定性较差。
