Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products
Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products
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DOI：
10.1021/jf102964b
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发表时间：
2010-11-24
影响因子：
6.1
通讯作者：
Prior, Ronald L.
中科院分区：
文献类型：
--
作者：
Hager, Tiffany J.;Howard, Luke R.;Prior, Ronald L.
研究了黑莓鞣花单宁成分随榨汁（澄清和非澄清）、果泥、罐装（水或糖浆）和冷冻的变化，以及加工产品在 6 个月储存期间的变化。罐装、制泥和冷冻对鞣花单宁影响不大，但将浆果加工成未澄清和澄清果汁时，由于滤饼中富含鞣花单宁的种子被去除，导致鞣花单宁总量分别损失了 70% 和 82%。在热处理产品的储存过程中观察到总鞣花单宁含量变化最小，但表明鞣花单宁解聚的成分变化是明显的。冷冻浆果的鞣花单宁含量和成分在储存 6 个月后保持稳定。鞣花单宁在罐装、果泥和冷冻黑莓中得到了很好的保留，但需要采取一些方法来防止果汁加工过程中的损失和/或利用富含鞣花单宁的副产品。
Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into nonclarified and clarified juices resulted in total ellagitannin losses of 70 and 82%, respectively, due to removal of ellagitannin-rich seeds in the presscake. Minimal changes in total ellagitannin content were observed during storage of thermally processed products, but compositional changes indicative of ellagitannin depolymerization were apparent. The ellagitannin content and composition of frozen berries remained stable over 6 months of storage. Ellagitannins are well retained in canned, pureed, and frozen blackberries, but methods are needed to prevent losses during juice processing and/or exploit the ellagitannin-rich coproducts.