Phytochemical Stability and Color Retention of Copigmented and Processed Muscadine Grape Juice
- 15 January 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (4), 957-963
- https://doi.org/10.1021/jf0209746
Abstract
Muscadine (Vitis rotundifolia) grape juice was assessed for color and phytochemical stability as influenced by anthocyanin copigmentation with a water-soluble rosemary extract, fortification with ascorbic acid, and processing by heat or high hydrostatic pressure (HHP). The roles of polyphenolic cofactors in the presence and in the absence of ascorbic acid were assessed as a means to improve the overall processing stability of the juice. Addition of rosemary extract from 0 to 0.4% (v/v) readily formed copigment complexes with anthocyanins and resulted in concentration-dependent hyperchromic shifts from 10 to 27% that corresponded to increased antioxidant activity. The presence of ascorbic acid was generally detrimental to juice quality, especially in the presence of rosemary extract, and resulted in overall anthocyanin, ascorbic acid, and antioxidant activity losses. Although thermal and high-pressure processing methods were detrimental to juice quality, HHP resulted in greater losses after processing, likely due to action from residual oxidase enzymes. Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior to copigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid.Keywords
This publication has 26 references indexed in Scilit:
- Quality and storage-stability of high-pressure preserved green beansJournal of Food Engineering, 2002
- Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and ConcentrateJournal of Food Science, 2002
- Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acidFood Chemistry, 1999
- Effects of high pressure processing on polyphenoloxidase enzyme activity of grape mustsFood Chemistry, 1997
- Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucosidePhytochemistry, 1997
- Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)Journal of Agricultural and Food Chemistry, 1997
- Anthocyanin degradation in oxidising grape mustsJournal of the Science of Food and Agriculture, 1994
- The mechanism of co-pigmentation of anthocyanins in aqueous solutionsPhytochemistry, 1990
- STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMSJournal of Food Science, 1978
- Cocoa pod husk pectinPhytochemistry, 1972