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Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins.
Food Chem. 2013 Dec 01; 141(3):2998-3006.FC

Abstract

The objective of the present study was to evaluate the effects of different pectins on strawberry anthocyanins in viscous model solutions at pH 3.0. For this purpose, low esterified amidated, low and high methyl esterified citrus and apple pectins, and a sugar beet pectin (SBP), respectively, were added to strawberry extracts. The latter were predominantly composed of pelargonidin-glycosides, containing either reduced (E-1) or original amounts of non-anthocyanin phenolics (E-2). Model systems were stored for 18 weeks at 20±0.5 °C protected from light, and anthocyanins were quantitated in regular intervals by HPLC-DAD analyses. Half-life (t1/2) and destruction (D) values were calculated based on first-order kinetics. Generally, significant differences in pigment retention could be ascribed to differing pectin sources, while variation in the degree of esterification and amidation, respectively, had negligible effects. Compared to systems without added pectin, apple pectins and SPB enhanced anthocyanin stability moderately, while stabilising effects of citrus pectins were poor or even imperceptible. Generally, the amount of non-anthocyanin phenolics and the addition of citrate did not markedly affect anthocyanin stability. However, pectins had no influence on total phenolic contents (Folin-Ciocalteu assay) and antioxidant capacities (FRAP and TEAC assay) of strawberry phenolics over time. For pelargonidin-3-glucoside and -rutinoside largely consistent stabilities were found in all model systems. In contrast, pelargonidin-3-malonylglucoside was less stable in the blank, and stabilisation by pectins was always negligible. The findings of the present study are contrary to results reported previously for the stabilisation of cyanidin- and delphinidin-glycosides in similar model systems prepared with black currant extracts, indicating a high impact of the number of hydroxyl groups in the anthocyanin B-ring.

Authors+Show Affiliations

Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany. maria.buchweitz@uni-hohenheim.deNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23871051

Citation

Buchweitz, M, et al. "Stabilisation of Strawberry (Fragaria X Ananassa Duch.) Anthocyanins By Different Pectins." Food Chemistry, vol. 141, no. 3, 2013, pp. 2998-3006.
Buchweitz M, Speth M, Kammerer DR, et al. Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. Food Chem. 2013;141(3):2998-3006.
Buchweitz, M., Speth, M., Kammerer, D. R., & Carle, R. (2013). Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. Food Chemistry, 141(3), 2998-3006. https://doi.org/10.1016/j.foodchem.2013.04.117
Buchweitz M, et al. Stabilisation of Strawberry (Fragaria X Ananassa Duch.) Anthocyanins By Different Pectins. Food Chem. 2013 Dec 1;141(3):2998-3006. PubMed PMID: 23871051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. AU - Buchweitz,M, AU - Speth,M, AU - Kammerer,D R, AU - Carle,R, Y1 - 2013/05/10/ PY - 2012/11/09/received PY - 2013/03/17/revised PY - 2013/04/26/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Anthocyanins KW - Antioxidant capacity KW - Citric acid KW - Pectin KW - Phenolics KW - Strawberry SP - 2998 EP - 3006 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - The objective of the present study was to evaluate the effects of different pectins on strawberry anthocyanins in viscous model solutions at pH 3.0. For this purpose, low esterified amidated, low and high methyl esterified citrus and apple pectins, and a sugar beet pectin (SBP), respectively, were added to strawberry extracts. The latter were predominantly composed of pelargonidin-glycosides, containing either reduced (E-1) or original amounts of non-anthocyanin phenolics (E-2). Model systems were stored for 18 weeks at 20±0.5 °C protected from light, and anthocyanins were quantitated in regular intervals by HPLC-DAD analyses. Half-life (t1/2) and destruction (D) values were calculated based on first-order kinetics. Generally, significant differences in pigment retention could be ascribed to differing pectin sources, while variation in the degree of esterification and amidation, respectively, had negligible effects. Compared to systems without added pectin, apple pectins and SPB enhanced anthocyanin stability moderately, while stabilising effects of citrus pectins were poor or even imperceptible. Generally, the amount of non-anthocyanin phenolics and the addition of citrate did not markedly affect anthocyanin stability. However, pectins had no influence on total phenolic contents (Folin-Ciocalteu assay) and antioxidant capacities (FRAP and TEAC assay) of strawberry phenolics over time. For pelargonidin-3-glucoside and -rutinoside largely consistent stabilities were found in all model systems. In contrast, pelargonidin-3-malonylglucoside was less stable in the blank, and stabilisation by pectins was always negligible. The findings of the present study are contrary to results reported previously for the stabilisation of cyanidin- and delphinidin-glycosides in similar model systems prepared with black currant extracts, indicating a high impact of the number of hydroxyl groups in the anthocyanin B-ring. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23871051/Stabilisation_of_strawberry__Fragaria_x_ananassa_Duch___anthocyanins_by_different_pectins_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00577-3 DB - PRIME DP - Unbound Medicine ER -