Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Preparation and Characterization of Fruitjuice
2.3. Degradation Studies
2.4. Statistical Analysis
3. Results and Discussion
3.1. Fruit Juice Parameters
3.2. Degradation Studies
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- Moldovan, B.; Popa, A.; David, L. Effects of storage temperature on the total phenolic content of Cornelian cherry (Cornus mas L.) fruits extracts. J. Appl. Bot. Food Qual. 2016, 89, 208–211. [Google Scholar]
- Pawlowska, A.M.; Camangi, F.; Braca, A. Quali-quantitative analysis of flavonoids of Cornus mas L. (Cornaceae) fruits. Food Chem. 2010, 119, 1257–1261. [Google Scholar] [CrossRef] [Green Version]
- Kucharska, A.Z.; Szumni, A.; Sokol-Letowska, A.; Piorecki, N.; Klymenko, S.V. Iridoids and anthocyanins in Cornelian cherry (Cornus mas L.) cultivars. J. Food Compos. Anal. 2015, 40, 95–102. [Google Scholar] [CrossRef]
- He, J.; Giusti, M.M. Anthocyanins: Natural colorants with health promoting properties. Annu. Rev. Food Sci. Technol. 2010, 1, 163–187. [Google Scholar] [CrossRef] [PubMed]
- Filip, A.G.; Moldovan, B.; Baldea, I.; Olteanu, D.; Suharoschi, R.; Decea, N.; Cismaru, C.M.; Gal, E.; Cenariu, M.; Clichici, S.; et al. UV-light mediated green synthesis of silver and gold nanoparticles tusing Cornelian cherry fruit extract and their anti-inflammatory activity. J. Photochem. Photobiol. B 2019, 191, 26–37. [Google Scholar] [CrossRef] [PubMed]
- Tural, S.; Koca, I. Physico-chemical and antioxidant properties of Cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci. Hortic. 2008, 116, 362–366. [Google Scholar] [CrossRef]
- Martinovic, A.; Cavoski, I. The exploitation of Cornelian cherry (Cornus mas L.) cultivars in genotypes from Muntenegro as a source of natural bioactive compounds. Food Chem. 2020, 318, 126549. [Google Scholar] [CrossRef]
- De Biaggi, M.; Donno, D.; Mellano, M.G.; Riondato, I.; Rakotoniaina, E.N.; Beccaro, G.L. Cornus mas (L.) fruit as a potential source of natural health promoting compounds: Physico-chemical characterization of bioactive components. Plant Food Hum. Nutr. 2018, 73, 89–94. [Google Scholar] [CrossRef]
- Vucoja, J.; Pichler, A.; Kopja, M. Stability of anthocyanins, phenolics and color of tart cherry jams. Foods 2019, 8, 255. [Google Scholar] [CrossRef] [Green Version]
- David, L.; Danciu, V.; Moldovan, B.; Filip, A. Effects of in vitro gastrointestinal digestion on the antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract. Antioxidants 2019, 8, 114. [Google Scholar] [CrossRef] [Green Version]
- Moldovan, B.; David, L. Effect of some antioxidant additives on the degradation of Cornelian cherry anthocyanins. Stud. Univ. Babes Bolyai Chem. 2020, 65, 83–92. [Google Scholar] [CrossRef]
- Kara, S.; Ercelebi, E.A. Thermal degradation kinetics of anthocyanins and visual color of Urmu mulberry (Mollusnigra, L.). J. Food Eng. 2013, 116, 541–547. [Google Scholar] [CrossRef]
- Edwards, C.H.; Rosii, M.; Corpe, C.P.; Butterworth, P.J.; Ellis, P.R. The role of sugars and sweeteners in food diet and health: Alternatives for the future. Trends Food Sci. Technol. 2016, 56, 158–166. [Google Scholar] [CrossRef]
- Wrolstad, R.E.; Skere, G.; Lea, P.E.R.; Enersen, G. Influence of sugar on anthocyanin pigment stability in frozen strawberries. J. Food Sci. 1990, 55, 1064–1065. [Google Scholar] [CrossRef]
- Kopjar, M.; Pilizota, V. Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars. CyTA J. Food 2011, 9, 237–242. [Google Scholar] [CrossRef]
- Rubinskiene, M.; Viskelis, P.; Jasutiene, I.; Viskeliene, R.; Bobinas, C. Impact of various factors on the composition and stability of black currants anthocyanins. Food Res. Int. 2005, 38, 867–871. [Google Scholar] [CrossRef]
- Lee, J.; Durst, R.W.; Wrolstad, R.E. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants and wines by the pH differential method. Collaborative study. J. AOAC Int. 2005, 88, 1269–1278. [Google Scholar] [CrossRef] [Green Version]
- Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cationdecolorization assay. Free Radic. Biol. Med. 1999, 26, 1231–1237. [Google Scholar] [CrossRef]
- Moldovan, B.; Ghic, O.; David, L.; Chisbora, C. The influence of storage on the total phenols content and antioxidant activity of the Cranberrybush (Viburnum opulus L.) fruits extract. Rev. Chim. Bucharest 2012, 63, 463–464. [Google Scholar]
- Singleton, V.L.; Rossi, J.A.J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158. [Google Scholar]
- Szczepaniak, O.M.; Kobus-Cisowska, J.; Kusek, W.; Przeor, M. Functional properties of Cornelian cherry (Cornus mas L.): A comprehensive review. Eur. Food Res. Technol. 2019, 245, 2071–2087. [Google Scholar] [CrossRef] [Green Version]
- Yilmaz, K.U.; Ercisli, S.; Zengin, Y.; Sengul, M.; Kafkas, E.Y. Preliminary characterization of Cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties. Food Chem. 2009, 114, 408–412. [Google Scholar] [CrossRef]
- Shahidi, F.; Anbiganpalai, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. J. Funct. Foods 2015, 18, 820–897. [Google Scholar] [CrossRef]
- Bendary, E.; Francis, R.R.; Ali, H.M.G.; Sarwat, M.I.; El Hady, S. Antioxidant and structure-activity relationships (sARs) of some phenolic and aniline compounds. Ann. Agric. Sci. 2013, 58, 173–181. [Google Scholar] [CrossRef] [Green Version]
- Giusti, M.M.; Wrolstad, R.E. Current Protocols in Food Analytical Chemistry; Wiley: New York, NY, USA, 2001; pp. 1–13. [Google Scholar]
- Lee, J.; Renakeer, C.; Wrolstad, R.E. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods. Food Chem. 2008, 110, 782–786. [Google Scholar] [CrossRef]
- Seeram, N.P.; Shutzki, R.; Chandra, A.; Nair, M.G. Characterization, quantification, and bioactivities of anthocyanins in Cornus species. J. Agric. Food Chem. 2002, 50, 2519–2523. [Google Scholar] [CrossRef] [PubMed]
- Patras, A.; Brunton, N.P.; O’Donnell, C.; Tiwari, B.K. Effects of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trend Food Sci. Technol. 2010, 21, 3–11. [Google Scholar] [CrossRef]
- Mena, P.; Marti, N.; Garcia-Viguera, C. Varietal blends as a way of optimizing and preserving the anthocyanin content of pomegranate (Punicagranatum, L.) juice. J. Agric. Food Chem. 2014, 62, 6936–6943. [Google Scholar] [CrossRef]
- Wojdylo, A.; Nowicka, P.; Teleszko, M. Degradation kinetics of anthocyanins in sour cherry cloudy juices at different storage temperature. Processes 2019, 7, 367. [Google Scholar] [CrossRef] [Green Version]
- Cao, S.; Liu, L.; Lu, Q.; Xu, Y.; An, S.; Wang, K. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. Eur. Food Res. Technol. 2009, 228, 975–983. [Google Scholar] [CrossRef]
- Sadilova, E.; Stintzing, F.C.; Kammerer, D.R.; Carle, R. Matrix dependent impact of sugar and ascorbic acid adition on color and anthocyanin stability of black carrot, elderberry and strawberry single streams and from concentrate juices upon thermal treatment. Food Res. Int. 2009, 42, 1023–1033. [Google Scholar] [CrossRef]
- Brownmiller, C.; Howard, L.R.; Prior, L.R. Processing and storage effect on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of process blueberry products. J. Food Sci. 2008, 73, H72–H79. [Google Scholar] [CrossRef] [PubMed]
- Cisse, M.; Vaiilant, F.; Acosta, O.; Dhuike-Mayer, C.; Dornier, M. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. J. Agric. Food Chem. 2009, 57, 6285–6291. [Google Scholar] [CrossRef] [PubMed]
- Wang, V.D.; Xu, S.Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 2007, 82, 271–275. [Google Scholar] [CrossRef]
- Hu, Z.; Quin, P.; Zhang, Y.; Hui, S.; Ren, G. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res. Int. 2013, 50, 691–697. [Google Scholar] [CrossRef]
- Demir, H.U.; Atalay, D.; Erge, H.S. Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures. J. Food Meas. Charact. 2019, 13, 2032–2040. [Google Scholar] [CrossRef]
- Moldovan, B.; David, L. Influence of temperature and preserving agents on the stability of Cornelian cherries anthocyanins. Molecules 2014, 19, 8177–8188. [Google Scholar] [CrossRef] [Green Version]
Sample | Temp. (°C) | k·10−3 (h−1) 1 | t1/2 (h) 2 | Ea (kJ/mol) |
---|---|---|---|---|
Unsweetened juice | 2 | 0.50 (0.9746) | 1386 a | 58.09 |
25 | 0.87 (0.9647) | 796.6 d | ||
75 | 82.17 (0.9944) | 8.4 g | ||
Juice + sucrose | 2 | 0.79 (0.9080) | 877.2 b | 48.72 |
25 | 1.69 (0.9726) | 410.1 e | ||
75 | 61.30 (0.9905) | 11.3 h | ||
Juice + fructose | 2 | 1.03 (0.9499) | 672.8 c | 50.69 |
25 | 2.08 (0.9643) | 333.2 f | ||
75 | 91.65 (0.9890) | 7.6 g | ||
Juice + aspartame | 2 | 0.88 (0.9732) | 787.5 b | 48.75 |
25 | 1.77 (0.9644) | 391.5 e | ||
75 | 66.12 (0.9972) | 10.5 h | ||
Juice + acesulfame K | 2 | 0.59 (0.9490) | 1174.6 a | 51.75 |
25 | 1.61 (0.9740) | 430.4 e | ||
75 | 60.35 (0.9918) | 11.5 h |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Moldovan, B.; David, L. Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice. Foods 2020, 9, 1266. https://doi.org/10.3390/foods9091266
Moldovan B, David L. Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice. Foods. 2020; 9(9):1266. https://doi.org/10.3390/foods9091266
Chicago/Turabian StyleMoldovan, Bianca, and Luminita David. 2020. "Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice" Foods 9, no. 9: 1266. https://doi.org/10.3390/foods9091266