Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Tian, Jiang; Mao, Ying; Sui, Lushan; Yang, Ning; Li, Shuyi; Zhu, Zhenzhou; Wang, Chengtao; Su, Yin; He, Jingren; He, Yi

doi:10.1016/j.foodchem.2018.07.141

Cited by 144 publications

(88 citation statements)

References 32 publications

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“…All three color attributes in cabbage puree were significantly affected (P < 0.05), regardless of pouch OTR, with an increase in L* (lightness) (except F-30) and a* (greenness) and a decrease in b* (blueness). Jiang et al 13 recently reported a similar trend during pasteurization treatments of purple sweet potato extract in different buffer solutions. Pasteurization had no significant (P > 0.05) effect on the anthocyanin content of red cabbage puree.…”

Section: Cabbage Pureementioning

confidence: 56%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of P90°C10°C = 12.8–13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50–1.70, 1.00–4.55 and 7.41–8.08, respectively. Betalains and chlorophylls degradation followed first‐order and fractional conversion kinetics, whereas ΔE followed zero‐order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll‐containing products. © 2019 Society of Chemical Industry

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Section: Cabbage Pureementioning

confidence: 56%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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“…Colour is a very important factor in the choice of food products, emphasizing the matrices with more accentuated colours as the most interesting. 21 The results of the chromatic analysis in the CIE L* a* b* colour space of O. basilicum var. purpurascens (fresh leaves and dried powder) are shown in Table 1.…”

Section: Colour Evaluation Of Leavesmentioning

confidence: 99%

“…With these results it is possible to verify that the lyophilisation process slightly decreased the purple colour, which may be related to a minor degradation of the anthocyanin content. 21 Several studies have been carried out in order to understand the influence of dehydration processes in the preservation of colour and/or pigmented compounds (e.g. anthocyanins).…”

Section: Colour Evaluation Of Leavesmentioning

confidence: 99%

Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry

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“…Processing and storage conditions are important for the chemical composition and the visual quality of sweet-potato tubers, with heating treatments and higher pH having a detrimental effect on anthocyanins and starch content and on flesh color [139,[169][170][171][172]. Pretreatments such as blanching, osmotic dehydration, ultrasound-assisted dehydration, and ultrasound-assisted osmotic dehydration before microwave drying also had an impact on total phenolic and anthocyanin content of orange-and purple-fleshed sweet-potato slices [173].…”

Section: Sweet Potatomentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Cited by 144 publications

References 32 publications

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

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