title: Anthocyanins remain stable during commercial blackcurrant juice processing.
abstract: It remains important to establish the stability of anthocyanins throughout commercial processing in order to maintain the bioactivity of the processed food/s. The present study aimed to assess the recovery and formation of anthocyanins and their free phenolic acid degradation products during the commercial processing of blackcurrant juice concentrate. A bench-scale processing model was also established to allow for alteration of predefined parameters to identify where commercial processes could be modified to influence anthocyanin yield. No significant loss in anthocyanins was observed throughout the commercial processing of blackcurrants, from whole berry through milling, to pectin hydrolysis and sodium bisulphite addition (P ≥ 0.7). No significant loss in anthocyanins was observed following the subsequent processing of pressed juice, through pasteurization, decantation, filtration, and concentration (P ≥ 0.9). Similarly, the bench-scale model showed no significant losses in anthocyanin content except during pasteurization (22%± 0.7%, P < 0.001). In the full-factorial Design of Experiment model analysis, only sodium bisulphite concentration had an impact on anthocyanin recovery, which resulted in an increase (23% to 27%; P < 0.001) in final anthocyanin concentration. No phenolic degradation products (free protocatechuic acid or gallic acid derived from cyanidin and delphinin species, respectively) were identified in any processed sample when compared to authentic analytical standards, analyzed by ultra-performance liquid chromatography DAD.
  
  
  CONCLUSIONS
  This article provides crucial data directly applicable to commercial juice processing, such as improving anthocyanin yield and practical considerations for anthocyanin stability and degradation. This aspect is particularly pertinent considering the current commercial interest in anthocyanin-derived phenolic acids and their health-related benefits. Further research and development targets in the area of commercial juice product development are identified.
authors: School of Medicine, Univ. of East Anglia, Norwich NR4 7TJ, UK.
authors: Gary M
authors: GM
authors: Woodward
authors: Danielle
authors: D
authors: McCarthy
authors: Danh
authors: D
authors: Pham-Thanh
authors: Colin D
authors: CD
authors: Kay
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005374:Filtration; D005503:Food Additives / Q000737:chemistry / Q000378:metabolism; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D005707:Gallic Acid / Q000032:analysis; D006358:Hot Temperature; D006868:Hydrolysis; D062385:Hydroxybenzoates / Q000032:analysis; D008956:Models, Chemical; D061352:Pasteurization; D010368:Pectins / Q000032:analysis / Q000378:metabolism; D010636:Phenols / Q000032:analysis; D011096:Polygalacturonase / Q000378:metabolism; D031965:Ribes / Q000737:chemistry*; D013447:Sulfites / Q000737:chemistry; D006113:United Kingdom
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005503:Food Additives; D062385:Hydroxybenzoates; D010636:Phenols; D013447:Sulfites; C009091:protocatechuic acid; D005707:Gallic Acid; D010368:Pectins; D011096:Polygalacturonase; C009279:sodium bisulfite