Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

• Published in: Journal of food science Vol. 73; no. 6; pp. H134 - H140
• Main Authors: Hager, A, Howard, L.R, Prior, R.L, Brownmiller, C
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01-08-2008; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: anthocyanins; Anthocyanins - analysis; Anthocyanins - metabolism; antioxidant activity; antioxidant capacity; Antioxidants; Antioxidants - analysis; Antioxidants - metabolism; Berries; Biological and medical sciences; black raspberries; canned fruit; Cold storage; Color; Effects; Food Handling - methods; Food industries; Food Preservation - methods; food processing; Food processing industry; Food science; food storage; free radical scavengers; Freezing; frozen fruit; Fruit - chemistry; Fruit and vegetable industries; fruit juices; fruit products; Fundamental and applied biological sciences. Psychology; heat treatment; Humans; oxygen radical absorbing capacity; polymeric color; polymers; processing; raspberries; Rosaceae - chemistry; storage time; Studies; Time Factors; Anthocyanin; Fruit; anthocyanins; antioxidant capacity black raspberries; Color; polymeric color; Antioxidant; Flavonoid; Polyphenol; Warehousing; Raspberry; Pigments; Food preservation; processing
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00855.x

This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of black raspberries that were individually quick-frozen (IQF), canned-in-syrup, canned-in-water, pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and ORACFL were determined 1 d postprocessing and after 1, 3, and 6 mo of storage. Thermal processing resulted in marked losses in total anthocyanins ranging from 37% in puree to 69% to 73% in nonclarified and clarified juices, respectively, but only the juices showed substantial losses (38% to 41%) in ORACFL. Storage at 25 °C of all thermally processed products resulted in dramatic losses in total anthocyanins ranging from 49% in canned-in-syrup to 75% in clarified juices. This coincided with marked increases in percent polymeric color values of these products over the 6-mo storage. ORACFL values showed little change during storage, indicating that the formation of polymers compensated for the loss of antioxidant capacity due to anthocyanin degradation. Total anthocyanins and ORACFL of IQF berries were well retained during long-term storage at -20 °C.