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Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
J Agric Food Chem. 2006 Sep 06; 54(18):6705-12.JA

Abstract

This study evaluated the phytochemical stability and organoleptic attributes of an ascorbic acid-fortified muscadine grape juice as affected by dense phase CO2 processing (DP-CO2) and addition of thyme polyphenolic cofactors (Thymus vulgaris; 1:100 anthocyanin-to-cofactor molar ratio) in efforts to prevent phytochemical losses that occur during storage of anthocyanin-containing beverages, especially in the presence of carbonyl compounds commonly produced during thermal processing and storage. DP-CO2 processing insignificantly altered initial juice phytochemical and antioxidant content, whereas thermal pasteurization reduced anthocyanins (263 mg/L), ascorbic acid (42 mg/L), soluble phenolics (266 mg/L), and antioxidant capacity (6 microM Trolox equivalents/mL). Similar trends were observed during storage, and data showed that increasing the CO2 level from 8 to 16% during DP-CO2 was instrumental in reducing juice phytochemical and antioxidant degradation. Copigmentation was instrumental in retaining higher anthocyanin, soluble phenolics, and antioxidant capacity during storage without affecting initial juice aroma and flavor characteristics. Moreover, on the basis of overall likeability scores, panelists preferred copigmented juices, which had increased juice color intensity and masked the detrimental color fading that occurred during storage, especially when compared to thermally pasteurized juices. DP-CO2 and copigmentation were effective strategies to reduce phytochemical and color deterioration that occurred in muscadine juice during storage without affecting their organoleptic attributes.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

16939329

Citation

Del Pozo-Insfran, David, et al. "Enhancing the Retention of Phytochemicals and Organoleptic Attributes in Muscadine Grape Juice Through a Combined Approach Between Dense Phase CO2 Processing and Copigmentation." Journal of Agricultural and Food Chemistry, vol. 54, no. 18, 2006, pp. 6705-12.
Del Pozo-Insfran D, Balaban MO, Talcott ST. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. J Agric Food Chem. 2006;54(18):6705-12.
Del Pozo-Insfran, D., Balaban, M. O., & Talcott, S. T. (2006). Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. Journal of Agricultural and Food Chemistry, 54(18), 6705-12.
Del Pozo-Insfran D, Balaban MO, Talcott ST. Enhancing the Retention of Phytochemicals and Organoleptic Attributes in Muscadine Grape Juice Through a Combined Approach Between Dense Phase CO2 Processing and Copigmentation. J Agric Food Chem. 2006 Sep 6;54(18):6705-12. PubMed PMID: 16939329.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. AU - Del Pozo-Insfran,David, AU - Balaban,Murat O, AU - Talcott,Stephen T, PY - 2006/8/31/pubmed PY - 2006/10/21/medline PY - 2006/8/31/entrez SP - 6705 EP - 12 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 18 N2 - This study evaluated the phytochemical stability and organoleptic attributes of an ascorbic acid-fortified muscadine grape juice as affected by dense phase CO2 processing (DP-CO2) and addition of thyme polyphenolic cofactors (Thymus vulgaris; 1:100 anthocyanin-to-cofactor molar ratio) in efforts to prevent phytochemical losses that occur during storage of anthocyanin-containing beverages, especially in the presence of carbonyl compounds commonly produced during thermal processing and storage. DP-CO2 processing insignificantly altered initial juice phytochemical and antioxidant content, whereas thermal pasteurization reduced anthocyanins (263 mg/L), ascorbic acid (42 mg/L), soluble phenolics (266 mg/L), and antioxidant capacity (6 microM Trolox equivalents/mL). Similar trends were observed during storage, and data showed that increasing the CO2 level from 8 to 16% during DP-CO2 was instrumental in reducing juice phytochemical and antioxidant degradation. Copigmentation was instrumental in retaining higher anthocyanin, soluble phenolics, and antioxidant capacity during storage without affecting initial juice aroma and flavor characteristics. Moreover, on the basis of overall likeability scores, panelists preferred copigmented juices, which had increased juice color intensity and masked the detrimental color fading that occurred during storage, especially when compared to thermally pasteurized juices. DP-CO2 and copigmentation were effective strategies to reduce phytochemical and color deterioration that occurred in muscadine juice during storage without affecting their organoleptic attributes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16939329/Enhancing_the_retention_of_phytochemicals_and_organoleptic_attributes_in_muscadine_grape_juice_through_a_combined_approach_between_dense_phase_CO2_processing_and_copigmentation_ DB - PRIME DP - Unbound Medicine ER -