Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments

Abstract

Fruit juice pigmentation depends on anthocyanins, pH, and other matrix components. Spectrophotometric methods to determine pigmentation include the browning index (ABS /ABS ), pH differential method for monomeric anthocyanin (MA) content, and bisulfite bleaching to determine percent polymeric color (%PC). In this study, anthocyanin-rich fruit juice browning index was strongly dependent on pH and MA content. MA loss, and to a lesser extent, a gain in newly-formed pigments at 420 nm contributed to the browning index change during aging. Therefore, browning index is strongly associated with MA content and is useful for assessing fruit juice quality.

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

“…The addition of maltodextrin and its mixes (M-I, M-T) led to lower values of BI. Additionally, a strong correlation between BI and a* (r = 0.82) as well as b* (r = 0.83) confirmed the masking effect of the reddish and bluish pigments (Figure S1) [44].…”

Discovery of genes involved in anthocyanin biosynthesis from the rind and pith of three sugarcane varieties using integrated metabolic profiling and RNA-seq analysis

“…And exogenous application of ascorbic acid had a preventive effect on phloem discoloration. [ 42 , 44 ]. In conclusion, the enrichment of anthocyanins during the extraction of sugar cane can cause browning.…”

Cranberry (Vaccinium macrocarpon) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss

“…The polyphenols in fruit juice do not have equivalent antioxidant capacity [10,11], so knowing the composition of polyphenols in fruit juices and how polyphenol composition changes over juice shelf life is important to understanding the potential benefits of fruit juice consumption. Unfortunately, the dynamics of anthocyanin loss and development of polymeric color from anthocyanins are not fully understood [12][13][14][15].…”

“…Thermal treatment of anthocyanins in plant extracts and juices leads to loss of anthocyanins via scission of the C ring, resulting in the formation of phloroglucinaldehyde from the A ring and a hydroxybenzoic acid from the B ring [16][17][18][19][20][21]. The rates of degradation vary with the anthocyanin, temperature, light exposure, and matrix [22][23][24], and how well hydroxybenzoic acid formation correlates with anthocyanin loss varies heavily with analyte and aqueous extract or juice [13,[16][17][18][19]. Consequently, the concentration of pertinent hydroxybenzoic acids such as gallic acid, protocatechuic acid, and vanillic acid is regularly quantitated alongside anthocyanins in analyses of juice and extracts [13,[16][17][18][19][20]25,26].…”

“…The rates of degradation vary with the anthocyanin, temperature, light exposure, and matrix [22][23][24], and how well hydroxybenzoic acid formation correlates with anthocyanin loss varies heavily with analyte and aqueous extract or juice [13,[16][17][18][19]. Consequently, the concentration of pertinent hydroxybenzoic acids such as gallic acid, protocatechuic acid, and vanillic acid is regularly quantitated alongside anthocyanins in analyses of juice and extracts [13,[16][17][18][19][20]25,26]. Anthocyanins are also known to form pyranoanthocyanins and condensation products with proanthocyanidins, though these products tend to be larger sinks for anthocyanins in wine systems where alpha-dicarbonyls and aldehydes are formed during fermentation than in juice [22,27].…”