Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties

Abstract

Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

“…Other than pyranoanthocyanins, polymeric pigments are a potential source of long-term color stability [21]. Polymeric pigments are the condensation product of anthocyanins and flavanols [22] and most often detected by MALDI-TOF-MS [23][24][25].…”

Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study

“…Chrzczanowicz et al (2008) have shown that the consumption of 1 l of apple juice increased the blood serum antioxidant capacity of patients in just an hour, but over the next 4 h the value decreased to the baseline. Better results can be achieved by the consumption of berries rich in polyphenols (Howard et al 2012) and their products, especially juices (Piljac-Zegarac et al 2009). Chokeberry juice, for example, has a high content of bioactive compounds and high antioxidant capacity (Kapci et al 2013).…”

Impact of Thermal Treatment on the Antioxidant Activity of Cornelian Cherries Extract

“…The reduction of the antioxidant activity may be due to degradation of water soluble phenolic compounds such as anthocyanins and vitamin C [6,17]. The increase of the antioxidant activity was not at all surprising, as also reported by other studies [18][19][20] and can be explained by compounds generated during Maillard reaction and also by formation of procyanidins, low molecular polymers with antioxidant activity or by generation of other degradation products of anthocyanins or phenolic acids, compounds which also present antioxidant capacity [21,22].…”