Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing

Woodward, Gary; McCarthy, Danielle; Pham‐Thanh, Danh; Kay, Colin D.

doi:10.1111/j.1750-3841.2011.02263.x

Cited by 18 publications

(12 citation statements)

References 15 publications

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“…As pectinolytic enzymes were used to produce this juice the lower antioxidant activity may be an effect of the enzyme treatment. On the other hand, an enzyme treatment produced no reduction in the anthocyanins content of blackcurrant juice as compared to the berries [21].…”

Section: Processing Effects On Polyphenolsmentioning

confidence: 78%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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Chokeberries (Aronia melanocarpa) are nowadays believed to exhibit potential cardioprotective and antidiabetic effects principally due to their high content in bioactive phenolic compounds. The stability of the phenolic compounds was studied during different stages of a juice production line and a method for the valorization of pomace was evaluated. Samples were taken from a commercial juice production plant, extracted and analyzed for phenolic constituents and antioxidant potential. Prototypes of functional food ingredients were produced from the pomace by wet milling and micro-milling. Alongside juice processing, the contents of phenolic berry constituents did not vary to a great extent and the overall antioxidant activity increased by about 34%. A high quality juice and a by-product still rich in polyphenols resulted from the process. The phenolic compounds content and the overall antioxidant activity remained stable when milling and micro-milling the pomace. During coarse milling, extractability of total phenolic compounds increased significantly (40% to 50%). Nanosized materials with averaged particle sizes (x 50,0 ) of about 90 nm were obtained by micro-milling. These materials showed significantly enhanced extractability of total phenolic compounds (25%) and total phenolic acid (30%), as well as antioxidant activity (35%), with unchanged contents of total procyanidins and anthocyanins contents. OPEN ACCESSAgriculture 2012, 2 245

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Section: Processing Effects On Polyphenolsmentioning

confidence: 78%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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“…A more gradual and sustained insulinaemic response could potentially increase satiety during intermeal intervals (4) and a lowered postprandial glycaemia is likely to protect the optimum functionality of pancreatic β cells, the vascular endothelium and hepatic lipid metabolism. However, there may be significant technical challenges for the food and drink industry in formulating products with the desired characteristics in terms of physical and chemical stability (114) , bioavailability (107) and palatability (115) . Anthocyanin contents vary among species and cultivars, and are subject to genetic, agricultural and environmental factors as well as storage and processing conditions (116)(117)(118) .…”

Section: Discussionmentioning

confidence: 99%

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

et al. 2016

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The prevalence of type 2 diabetes (T2D) is predicted to reach unprecedented levels in the next few decades. In addition to excess body weight, there may be other overlapping dietary drivers of impaired glucose homeostasis that are associated with an obesogenic diet, such as regular exposure to postprandial spikes in blood glucose arising from diets dominated by highly refined starches and added sugars. Strategies to reduce postprandial hyperglycaemia by optimising the functionality of foods would strengthen efforts to reduce the risk of T2D. Berry bioactives, including anthocyanins, are recognised for their inhibitory effects on carbohydrate digestion and glucose absorption. Regular consumption of berries has been associated with a reduction in the risk of T2D. This review aims to examine the evidence fromin vitro, animal and human studies, showing that berries and berry anthocyanins may act in the gut to modulate postprandial glycaemia. Specifically, berry extracts and anthocyanins inhibit the activities of pancreatic α-amylase and α-glucosidase in the gut lumen, and interact with intestinal sugar transporters, sodium-dependent glucose transporter 1 and GLUT2, to reduce the rate of glucose uptake into the circulation. Growing evidence from randomised controlled trials suggests that berry extracts, purées and nectars acutely inhibit postprandial glycaemia and insulinaemia following oral carbohydrate loads. Evidence to date presents a sound basis for exploring the potential for using berries/berry extracts as an additional stratagem to weight loss, adherence to dietary guidelines and increasing physical exercise, for the prevention of T2D.

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“…In general, freezing causes moderate variations in phenolic compounds; a study on four raspberry cultivars showed variable results, ranging from no change to an increase of 12% and decreases of 21% and 28%, during 12 months frozen storage . No loss of anthocyanins was observed after pasteurization, decantation, filtration and concentration of blackcurrant juice . On the other hand, thermal pasteurization and high‐pressure processing caused significant change in strawberry fruit antioxidant capacity .…”

Section: Factors Affecting Antioxidants In Berriesmentioning

confidence: 99%

Berry antioxidants: small fruits providing large benefits

et al. 2013

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Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term 'berry fruits' encompasses the so-called 'soft fruits', primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure-antioxidant relationships for phenolic compounds - the main group of antioxidants in this fruit group - are presented and major areas for future research are identified.

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Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing

Cited by 18 publications

References 15 publications

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

Berry antioxidants: small fruits providing large benefits

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