Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

AŞKIN B., Turkyilmaz M., ÖZKAN M., KÜÇÜKÖNER E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.16, sa.1, ss.784-792, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1007/s11694-021-01198-w
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.784-792
  • Anahtar Kelimeler: Copigmentation, Depectinization, Bentonite, Gelatin, Kieselsol, PHENOLIC-COMPOUNDS, STORAGE, STABILITY, BINDING, PH
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), A(max) (53%), colour density (67%) and polymeric colour (67%). The most stable ACN to enzymatic treatment was cyanidin-3-glucoside (cy-3-glu), while the least stable one was pelargonidin-3-glucoside (pg-3-glu). Bentonite showed the copigmentation effect due to Al3+ and Mg2+ in its octahedral sheet structure and enhanced colour density (91%) of BMJ. Similarly, gelatin and kieselsol also caused a high A(max) and a colour density despite a reduction in ACN content. Results revealed that enzymatic degradation of pectin and removal of phenolics by gelatin-kieselsol led to a reduction in the colour density of BMJ after pasteurization. Therefore, bentonite is recommended to produce BMJ with high colour density, while enzymatic treatment and clarification with gelatin and kieselsol are not recommended due to a reduction in ACN content.