Stability and Enhancement of Berry Juice Color

Rein, Maarit J.; Heinonen, Markus

doi:10.1021/jf035507i

Cited by 163 publications

(113 citation statements)

References 38 publications

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“…This was expected since the colour of plant-based beverages, such as berry juices and hibiscus extracts, is known to be driven by the amount of monomeric anthocyanins present (Cisse, Vaillant, et al, 2009;Rein & Heinonen, 2004). Prolonged extraction times and harsher thermal treatments may promote the polymerisation of anthocyanins by processes of direct condensation and co-pigmentation .…”

Section: Ph Colour and Anthocyaninsmentioning

confidence: 99%

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

et al. 2017

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The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio.Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption.

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Section: Ph Colour and Anthocyaninsmentioning

confidence: 99%

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

et al. 2017

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“…As in the case of metal ions, the copigmentation of anthocyanins by organic molecules also stabilizes the flavylium cation with respect to the hemiacetal and chalcone forms, but without pronounced modification of the red or purple color of the anthocyanin. An interesting application is the addition of naturally occurring copigment molecules to juices of red berries, which enhances both the color and the stability of the juices [38]. Although the driving force for the copigmentation of anthocyanins by organic molecules was generally assumed to be a hydrophobic effect, perhaps combined with hydrogen-bonding inter actions, our studies show that charge transfer from the copigment to the anthocyanin makes a significant contribution to the stability of anthocyanin-copigment complexes [30,37].…”

Section: Photophysics Of Anthocyanins Copigmented By Organic Moleculesmentioning

confidence: 99%

Photochemistry of anthocyanins and their biological role in plant tissues

Quina

Moreira

Vautier-Giongo

et al. 2009

Pure and Applied Chemistry

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Anthocyanins, the major red, purple, and blue pigments of plants, absorb visible as well as UV radiation and are effective antioxidants and scavengers of active oxygen species. In plant leaves, one of the functional roles proposed for anthocyanins is protection of the photo synthetic apparatus from the effects of excess incident visible or UV-B radiation and photo oxidative stress. In essence, a photoprotective role requires that the excited singlet states of both complexed and uncomplexed anthocyanins deactivate back to the ground state so quickly that intersystem crossing, photoreaction, and diffusion-controlled quenching processes cannot compete. Studies of the photochemical properties of synthetic analogs of anthocyanins and of several naturally occurring anthocyanins show that this is indeed the case, uncomplexed anthocyanins decaying back to the ground state via fast (subnanosecond) excited-state proton transfer (ESPT) and anthocyanin-copigment complexes by fast (subpicosecond) charge-transfer-mediated internal conversion.

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“…To strengthen and maintain the attractive color of juices from berries, e.g. raspberry juice, during storage, Rein and Heinonen (2004) added phenolic acids or commercial stabilizers. They found that the color of juices was strengthened immediately upon the addition of the commercial preparations, but the effect was unstable during storage.…”

Section: Discussionmentioning

confidence: 99%