Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
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DOI：
10.1016/j.foodchem.2011.06.024
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发表时间：
2011-12
期刊：
影响因子：
8.8
通讯作者：
Özge Turfan;Meltem Türkyılmaz;Oktay Yemiş;M. Özkan
中科院分区：
文献类型：
--
作者：
Özge Turfan;Meltem Türkyılmaz;Oktay Yemiş;M. Özkan
研究了石榴汁的澄清和巴氏杀菌对石榴汁花色苷和色泽的影响。澄清造成的损失4%的ACNs果汁从囊（JFS）和损失19%的果汁从整个水果（JFWF）。巴氏灭菌后，未澄清和澄清的JFS和JFWF样品中的ACN分别损失了8-14%和13-9%。即使在未澄清的样品中，聚合物颜色也非常高（25-29%）。与JFS相比，在JFWF中形成更高的聚合物颜色。PJ的HPLC分析显示，主要的ACN是矢车菊素-3，5-二葡萄糖苷，其次是矢车菊素-3-葡萄糖苷和翠雀素-3-葡萄糖苷。矢车菊素-3，5-二葡萄糖苷在两种PJ样品中显示出比矢车菊素-3-葡萄糖苷更高的澄清和巴氏灭菌稳定性。对于PJ，建议仅使用明胶进行冷澄清。为了防止过多的ACN损失和棕色着色的形成，PJ应经受最小的加热。
The effects of clarification and pasteurisation on anthocyanins (ACNs) and the colour of pomegranate juice (PJ) produced from sacs and whole fruits were investigated. Clarification caused a loss of 4% of ACNs in juice from sacs (JFS) and a loss of 19% in juice from whole fruit (JFWF). After pasteurisation, there was an 8–14% and 13–9% loss of ACNs from unclarified and clarified JFS and JFWF samples, respectively. Polymeric colour was very high even in unclarified samples (25–29%). Compared to JFS, higher polymeric colour was formed in JFWF. HPLC analyses of PJ revealed that cyanidin-3,5-diglucoside was the major ACN, followed by cyanidin-3-glucoside and delphinidin-3-glucoside. Cyanidin-3,5-diglucoside showed higher stability to clarification and pasteurisation than cyanidin-3-glucoside in both PJ samples. Cold clarification with only gelatin is recommended for PJ. To prevent excessive ACN loss and the formation of brown colouring, PJ should be subjected to minimal heating.