Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants

Buchweitz, M.; Nagel, Andreas; Carle, Reinhold; Kammerer, Dietmar R.

doi:10.1016/j.foodchem.2011.12.034

Cited by 58 publications

(26 citation statements)

References 28 publications

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“…Researchers who studied anthocyanins in flowers as color pigments found that pectin formed large non-dialyzable, co-pigment complexes with anthocyanin (Asen, Stewart, Norris, & Massie, 1970;Bayer, Egeter, Fink, Nether, & Wegmann, 1966). More recent studies report that pectin solubilized anthocyanin-metal chelate complexes and prevented pigment precipitation in aqueous environments, making anthocyanin a potential natural blue colorant for beverage applications (Buchweitz, Carle, & Kammerer, 2012a;Buchweitz, Nagel, Carle, & Kammerer, 2012b). Pectin also enhances the anthocyanin pigment stability and extends pigment half-life in a model fruit jam system (Buchweitz, Speth, Kammerer, & Carle, 2013a;Holzwarth, Korhummel, Siekmann, Carle, & Kammerer, 2013;Kopjar et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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Pectin was extracted from blueberry powder into three fractions of water soluble (WSF), chelator soluble (CSF) and sodium carbonate soluble (NSF). The fractions were incubated with cyanidin-3-glucoside (C3G), a mixture of five anthocyanidins (cyanidin, pelargonidin, malvidin, petunidin and delphinidin) or blueberry juice at pH 2.0-4.5. Free anthocyanins and bound anthocyanin-pectin mixtures were separated by ultrafiltration. WSF bound the least amount of anthocyanin at all pH values. CSF had stronger anthocyanin binding ability at pH 2.0-3.6, while NSF had stronger anthocyanin binding ability at pH 3.6-4.5. The pectin and anthocyanin binding was lowest at pH 4.5 and higher at pH 2.0-3.6. Nearly doubling C3G pigment content increased bound anthocyanin percentage by 16-23% at pH 3.6, which favored anthocyanin aromatic stacking, compared to 3-9% increase at pH 2.0. Ionic interaction between anthocyanin flavylium cations and free pectic carboxyl groups, and anthocyanin stacking may be two major mechanisms for pectin and anthocyanin binding.

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Section: Introductionmentioning

confidence: 99%

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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“…Furthermore, recent studies on this topic conducted by Buchweitz et al . [27] and Buchweitz et al . [28] have shown the impact of the pectin type on the storage stability of black currant anthocyanin pigments in pectic model solutions.…”

Section: Introductionmentioning

confidence: 99%

Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Poiană

Munteanu

Bordean

et al. 2013

Chemistry Central Journal

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BackgroundIn the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree of amidation: DA) and doses in response to processing and storage for 1, 3 and 6 months at 20°C.ResultsBlackberry jam was obtained by a traditional procedure used in households or small-scale systems with different commercial pectins (HMP: high-methoxyl pectin, LMP: low-methoxyl pectin and LMAP: low-methoxyl amidated pectin) added to three concentrations (0.3, 0.7 and 1.0%) and investigated in terms of total monomeric anthocyanins (TMA), antioxidant capacity expressed as ferric reducing antioxidant power (FRAP), total phenolics (TP), color density (CD) and percent of polymeric color, PC (%). Thermal processing resulted in significant depreciation of analyzed parameters reported to the corresponding values of fresh fruit as follows: TMA (69-82%), TP (33-55%) and FRAP (18-52%). Biologically active compounds and color were best retained one day post-processing in jams with LMAP followed by samples with LMP and HMP. Storage for 6 months brings along additional dramatic losses reported to the values recorded one day post-processing as follows: TMA (31-56%), TP (29-51%) and FRAP (20-41%). Also, both processing and storage resulted in significant increases in PC (%). The pectin type and dosage are very influential factors for limiting the alterations occurring in response to processing and storage. The best color retention and the highest TMA, TP and FRAP were achieved by LMAP, followed by LMP and HMP. Additionally, a high level of bioactive compounds in jam could be related to a high dose of pectin. LMAP to a level of 1% is the most indicated to provide the highest antioxidant properties in jam.ConclusionsThe retention of bioactive compounds and jam color stability were strongly dependent on the pectin type and dosage. By a proper selection of pectin type and dose could be limited the losses recorded in response to processing and storage.

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“…In particular, structures exhibiting vicinal hydroxyl groups, flavonols, and ion chelating acids compete for the metal ions, therefore, affecting blue color evolution (Alluis and Dangles, 2001;Buchweitz et al, 2012a). Beside the anthocyanin structure, chiefly their substitution of the B-ring and acylation of the sugar moiety, accompanying nonanthocyanin phenolics and edible acids play an important role.…”

Section: Convenient Anthocyanin Sourcesmentioning

confidence: 99%