Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland.
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland.
Int J Mol Sci. 2024 Jul 10;25(14):7584. doi: 10.3390/ijms25147584.
One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.
阻碍土豆汁在食品工业中应用的因素之一是其易于发生酶促褐变。添加富含有机酸的水果和蔬菜浓缩物可以减少土豆汁颜色的不利变化，并影响生物活性化合物的含量。本研究旨在研究向土豆汁中添加天然水果和蔬菜浓缩物对其颜色以及从中分离出的花色苷类化合物的组成和含量的影响。使用 HPLC-DAD 和 UHPLC MS/MS 液相色谱法测定土豆汁和染料的颜色、组成和花色苷含量。结果发现，与添加浓缩物的果汁相比，未添加浓缩物的果汁的总多酚含量平均低 61%，花色苷含量低 63%。与从非纯化果汁中分离出的色素相比，分离出的色素平均含有 30-40 倍的花色苷。此外，与不含这些添加剂的样品相比，浓缩物的添加使花色苷的分离效率提高了约 3-5 倍。与不含浓缩物的样品相比，添加浓缩物的土豆汁和染料颜色更浅，且不会随时间变化。
