Colour is the first organoleptic property that consumers appreciate of a foodstuff. In blueberry (Vaccinium spp.) fruits, the anthocyanins are the principal pigments determining the colour as well as many of the beneficial effects attributed to this functional food. Commercial blueberry-derived products represent important sources of these healthy molecules all year round. In this study, blueberries were produced into purees comparing two homogenization methods and fur- ther heated following different thermal treatments. All the supernatants of the homogenates were mon- itored for pH. Then, the hydroalcoholic extracts of the same samples were characterized by CIELAB and HPLC-DAD analyses. These analytical techniques provide complementary information on fruit pigments content as a whole and on quali-quantitative profile of the single bioactive colorants. These data could be very interesting to know the best manufacturing procedure to prepare blueberry-derived products, well accepted by the consumers, while maintaining their healthy properties unaltered.
Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses / Cesa, Stefania; Carradori, Simone; Locatelli, Giuseppe; Bellagamba, Marcello; Casadei, Maria Antonietta; Masci, Alessandra; Paolicelli, Patrizia. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 232:(2017), pp. 114-123. [10.1016/j.foodchem.2017.03.153]
Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses
CESA, Stefania
;CARRADORI, Simone;CASADEI, Maria Antonietta;MASCI, ALESSANDRA;PAOLICELLI, PATRIZIA
2017
Abstract
Colour is the first organoleptic property that consumers appreciate of a foodstuff. In blueberry (Vaccinium spp.) fruits, the anthocyanins are the principal pigments determining the colour as well as many of the beneficial effects attributed to this functional food. Commercial blueberry-derived products represent important sources of these healthy molecules all year round. In this study, blueberries were produced into purees comparing two homogenization methods and fur- ther heated following different thermal treatments. All the supernatants of the homogenates were mon- itored for pH. Then, the hydroalcoholic extracts of the same samples were characterized by CIELAB and HPLC-DAD analyses. These analytical techniques provide complementary information on fruit pigments content as a whole and on quali-quantitative profile of the single bioactive colorants. These data could be very interesting to know the best manufacturing procedure to prepare blueberry-derived products, well accepted by the consumers, while maintaining their healthy properties unaltered.File | Dimensione | Formato | |
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