Influence of packaging material on pomegranate juice colour and bioactive compounds,during storage

Pomegranate juices were assessed after pasteurisation and storage in different packaging materials: transparent and green glass, and paperboard carton with polyethylene layers (Minibrik‐200). The main objective was to establish the influence of the container on the stability of colour and bioactive compounds (anthocyanins, ellagic acid and other non‐coloured phenols). Results showed that non‐coloured phenols and ellagic acid were quite stable during the storage period. In contrast, anthocyanins degraded, to an extent directly proportional to colour loss, less for those juices stored in glass bottles than for those stored in Minibrik. These results indicated that these paperboard carton containers are oxygen permeable, and that oxygen has a greater influence on anthocyanin, and consequently on colour degradation, than light on pomegranate juice during storage. Nevertheless, the antioxidant activity was not influenced by the packaging material employed. Copyright © 2004 Society of Chemical Industry     

Studies on stability of blue grape anthocyanins

The stability of grape anthocyanins in grape squash and juice is influenced by the nature of packaging materials and preservatives. In grape squash losses were 65–70% in glass bottles, 64–67% in paper-aluminium foil-polyethylene (PFP) laminate pouches, 77–81% in polypropylene (PP) pouches and 68–73% in metallized polyester-polyethylene (MPP) laminate pouches during 60 days storage at 15–35°C. After 60 days, loss of anthocyanins was lower in samples preserved with sorbate than with benzoate, but not after 120 or 180 days storage. Sugar increased losses of anthocyanins, which were more stable in isolated model systems of sugar and benzoate than in grape squash and juice. Anthocyanins were most stable in anhydrous systems, and their rate of degradation progressively increased with water activity.     

Effect of packaging materials and storage temperature on the quality of sour cherry nectar

The purpose of this research was to determine the effects of the packaging materials and size on the stability of monomeric anthocyanins, polyphenols, antioxidant activity, ascorbic acid, colour index and hydroxyl methyl furfural (HMF) during the 12‐month shelf life of sour cherry nectars at 4 °C and 20 °C. Sour cherry nectars were aseptically filled out into packaging of different sizes and materials. The packaging included cartons of two different sizes (200 and 1000 mL) and aluminium cans (330 mL). Results showed that the nectars were of better quality when stored at lower temperatures. HMF generally increased significantly for all nectars during storage. Conversely, the total polyphenol content and the antioxidant activity of the nectars stored in aluminium cans and the larger‐sized carton packaging decreased during storage. Lower anthocyanin loss and colour change were found in the nectars stored in aluminium cans. However, the better packaging material was found to be the large‐sized carton package when HMF was analysed.     

超声辅助酶法提取薰衣草花色苷及其热降解动力学

以新疆伊犁熏衣草为研究对象,通过单因素实验和响应面试验研究超声辅助酶法提取薰衣草花色苷,确定最佳工艺条件为:在果胶酶质量分数为0.10%、pH3、乙醇浓度50%、酶解温度50℃、酶解时间62 min、超声时间25 min,该条件下薰衣草花色苷得率为6.22%,较单一超声提取法相比,超声辅助酶法具有明显的优势。通过对不同pH和温度下薰衣草花色苷稳定性的研究发现,不同pH下薰衣草花色苷热降解符合一级动力学方程;在相同pH下,花色苷降解所需要的能量势垒大小与温度无关;薰衣草花色苷热稳定性较差,当pH6.0时,其对热最为敏感,pH1.0时,其热稳定性最强。     

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) as a new valuable technique has been used for qualitative screening of anthocyanins in wine and grape samples from Vranec and Merlot variety. For that purpose, different MALDI matrices have been tested, such as α-cyano-4-hydroxycinnamic acid, sinapic acid, 2,5-dihydroxybenzoic acid (2,5-DHB), and C₇₀ fullerene. It was observed that 2,5-DHB was superior with respect to all the matrices used in the study. Furthermore, fullerene was, for the first time, tested and used as a possible matrix for MALDI-TOF-MS identification of anthocyanins in wine and grape samples. The results obtained showed identification of aglycone forms of anthocyanins only, since the higher laser energy applied for ionization of the fullerene molecules led to great deal of fragmentation of the sugar moiety from glucosides, acetylglucoside, and p-coumaroylglucoside groups from the corresponding anthocyanin molecules. Additionally, liquid chromatography/electrospray ionization mass spectrometry has also been applied for anthocyanin characterization.     

紫色马铃薯花色苷理化性质研究

采用溶剂浸提法提取紫色马铃薯花色苷,研究pH 值、温度、光照对色素的影响,探讨在金属离子、氧化还原剂、防腐剂、食盐、葡萄糖等存在的条件下花色苷的稳定性。结果表明：紫色马铃薯花色苷在可见光范围内的最大吸收波长为536nm,为水溶性色素;70℃以内比较稳定;pH 值对色素有显著影响,在酸性条件下较为稳定;金属离子Al3+、Zn2+、Na+、Ca2+ 对色素色泽无不良影响,而Sn2+、Fe3+ 影响显著;色素耐氧化性、耐还原性差,且光照能加速色素降解;防腐剂、食盐及葡萄糖等常用添加剂对色素无影响。     

体外模拟人肠道微生物对葡萄酒花色苷稳定性的影响

目的 研究miR-499a-5p对过氧化氢(H₂O₂)诱导的心肌细胞H9c2增殖、凋亡的影响,并探讨其作用机制。方法 用细胞计数试剂盒(CCK-8)检测不同浓度H₂O₂(100、200、400、800 μmol/L)处理6 h的H9c2细胞的存活率,筛选400 μmol/L H₂O₂处理的H9c2细胞作为模型组。将模型组细胞分为miR-NC组、miR-499a-5p组、si-NC组、si-APC组、miR-499a-5p+pcDNA组、miR-499a-5p+pcDNA-APC组,用流式细胞术、免疫印迹(Western blot)、酶联免疫吸附试验(ELISA)检测各组细胞的存活率、凋亡率、活性氧(ROS)、超氧化物歧化酶(SOD)、丙二醛(MDA)及增殖凋亡相关蛋白增殖细胞核抗原(PCNA)、细胞周期蛋白依靠性激酶抑制剂(P21)、B淋巴细胞瘤-2基因(Bcl-2)、Bcl-2相关的X基因(Bax)的表达。结果 H₂O₂(100、200、400、800 μmol/L)呈浓度依赖性抑制H9c2细胞的存活,最适浓度为400 μmol/L。模型组细胞中miR-499a-5p表达显著降低,APC表达显著升高;过表达miR-499a-5p、抑制APC均可明显减轻H₂O₂诱导的H9c2细胞的增殖抑制、凋亡促进和氧化应激作用,并且miR-499a-5p还可靶向抑制APC。过表达APC逆转了miR-499a-5p对H₂O₂诱导的心肌细胞损伤。结论 miR-499a-5p可调控H₂O₂诱导的心肌细胞增殖、凋亡和氧化应激,其机制与靶向抑制APC有关,将可为氧化应激引起的心肌细胞损伤的治疗提供新靶点。     

Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and antioxidant activities of extracts were further analyzed. The results showed that the total phenolic content of peel extracts was superior to that of pulp extracts. The total anthocyanin content of peel extracts was 180 ± 2.91 mg/100 g of fresh peel tissues. K. coccinea anthocyanins were stable below pH 4, whilst high temperature and extended heating time induced their degradation. Metal-chelating capacity (MCC) assay indicated that no ortho-dihydroxy aromatic moiety existed in the B-ring of the anthocyanin molecules, but there might be a catechol group in the B-ring of the polyphenol molecules. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and reducing power of extracts decreased in the following order: peel polyphenol extracts > anthocyanin extracts > pulp polyphenol extracts. It would be worthwhile to introduce this rare fruit into more countries.     

基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析

以海藻酸钠为壁材,基于内源乳化法制备微胶囊化的湿态花色苷,经优化喷雾干燥条件制备花色苷微胶囊,考察花色苷微胶囊粒径和形态及微胶囊化前后花色苷的光照、温度及胃肠消化稳定性。花色苷微胶囊喷雾干燥的最佳工艺条件为加热器温度120℃、进料速率12 r/min、真空压力0.03 MPa,包埋率为75.12%,平均粒径为558.2 nm。光照5 h,花色苷和花色苷微胶囊保存率分别为63.7%、82.1%;避光5 h,花色苷和花色苷微胶囊保存率分别为78.6%、91.4%;90℃条件下,花色苷和花色苷微胶囊半衰期分别为2.54、6.39 h;2 h胃消化,花色苷和花色苷微胶囊保存率分别为45.3%、83.7%;4 h肠消化,花色苷和花色苷微胶囊保存率分别为0.9%、24.4%。研究结果表明内源乳化法结合喷雾干燥制备的花色苷微胶囊的光照、温度以及胃肠消化稳定性均高于花色苷。     

紫甘薯饮料中花青素的稳定性研究

研究了不同pH值紫甘薯饮料中花青素的色泽光谱特性以及pH值、温度、抗坏血酸、糖、光照等因素对紫甘薯饮料中花青素稳定性的影响。结果表明,pH值为2.2、3.0、4.0时花青素较稳定,随着pH值的升高,稳定性逐渐降低;高温处理对紫甘薯花青素的稳定性的影响较显著,温度越高,花青素的保留率越低;抗坏血酸的加入会加速花色苷的降解;葡萄糖和乳糖的加入对花色苷的稳定性无影响;Fe与花青素类物质形成络合物,降低了花青素的稳定性,其他的金属离子对花色苷的稳定性影响不大;光照使花青素稳定性降低,自然光在短时间内影响较小,花色苷在白炽灯和紫外灯照射下降解速度加快。     

Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time

The effects of different packing conditions and storage times on the stability of monosodium glutamate (MSG) added to two different fermented vegetables (Spanish-type green table olives and pickled cucumbers) were studied. Factors such as packaging material (glass bottle versus plastic pouch), heat treatment (pasteurisation versus non-pasteurisation), and the presence or not of a preservative compound (potassium sorbate) were considered. The MSG content of pickled cucumbers was stable for up to 1 year of storage in all packing conditions studied. The MSG content also remained stable in pasteurised green table olives. On the contrary, MSG was extensively degraded (>75% degradation) after 54 weeks of storage in unpasteurised green olives with a higher degradation rate in glass bottles compared with plastic pouches. In the presence of potassium sorbate, MSG was also considerably degraded in olives packed in plastic pouches (>50% degradation), but hardly degraded in glass bottles. The results indicate that MSG degradation in olives is due to the action of both lactic acid bacteria and yeasts, with the formation of γ-aminobutyric acid as the major end-product.     

Spontaneous and Microbiota-Driven Degradation of Anthocyanins in an In Vitro Human Colon Model

Scope

The consumption of dietary anthocyanins is associated with various health benefits. However, anthocyanins are poorly bioavailable, and most ingested anthocyanins will enter the colon where they are degraded to small phenolic metabolites that are the main absorbed forms. Little is known about the processes of anthocyanin degradation in the gut and the role of the human gut microbiota. This study aims to determine the contribution of spontaneous and microbiota-dependent degradation of anthocyanins in the human colon.

Methods and results

Purified anthocyanin extracts from black rice and bilberry were incubated in an in vitro human fecal-inoculated pH-controlled colon model over 24 h and anthocyanins were analyzed using HPLC-DAD. The study shows that the loss of anthocyanins occurs both spontaneously and as a consequence of metabolism by the gut microbiota. The study observes that there is high variability in spontaneous degradation but only modest variation in total degradation, which included the microbiota-dependent component. The degradation rate of anthocyanins is also shown to be dependent on the B-ring substitution pattern and the type of sugar moiety, both for spontaneous and microbiota-dependent degradation.

Conclusion

Anthocyanins are completely degraded in a model of the human colon by a combination of spontaneous and microbiota-dependent processes.     

蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响

研究了蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响。结果表明：牡丹花色苷的热降解符合一级反应动力学模型,花色苷半衰期随加热温度升高而缩短;花色苷样品液所含的4 种花色苷中,降解速率依次为矢车菊-3-O- 二葡萄糖＞芍药-3-O- 葡萄糖苷＞矢车菊-3, 5-O- 二葡萄糖苷＞芍药-3, 5-O- 二葡萄糖苷;花色苷样品液的褐变指数随加热温度的升高和加热时间的延长而增大。蔗糖抑制了花色苷的降解,表现为提高了花色苷样品液的吸光度,降低了褐变指数;抑制程度与蔗糖浓度、加热处理的时间和温度有关;但含糖体系花色苷的热降解不符合一级反应动力学。     

Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage

Edible coatings as chitosan treatments (0%, 1% and 2%) were applied to ‘Rabbab-e-Neyriz’ pomegranate (Punica granatum L.). The effect of chitosan coating on individual anthocyanins and colour parameters of the juice during storage at 2 °C or 5 °C was examined. Six predominant anthocyanins were identified in the juice, with up to 935 mg/L total anthocyanins at the time of harvest. Cyanidin 3,5-diglucoside (402 mg/L) was the major pigment. The total anthocyanin content and chroma decreased with storage time in all applied treatments, although lightness and hue angle increased. These changes were reduced with chitosan treatments and at lower storage temperature (2 °C as compared to 5 °C). Based on the obtained results, the diglucoside anthocyanins were more stable than the monoglucosides. Chitosan coating followed by cold storage delayed anthocyanin degradation and prevented colour deterioration in the pomegranate arils.     

不同包装材料对草莓果浆贮藏品质的影响

以‘红颊’草莓为试材,经打浆、灌装和巴氏灭菌后,在4 ℃和25 ℃贮藏条件下,分别采用玻璃瓶、聚氯 乙烯（polyvinyl chloride,PVC）豆浆袋和铝箔袋包装,从色泽、可溶性固形物质量分数、可滴定酸质量分数、花 色苷含量、VC含量和感官品质的变化等方面,研究3 种包装材料对草莓果浆贮藏品质的影响。结果表明：4 ℃下贮 藏30 d,玻璃瓶包装草莓果浆的花色苷含量为82.29 mg/100 g,分别是PVC豆浆袋和铝箔袋包装草莓果浆的1.08 倍 和1.27 倍;色泽上玻璃瓶包装草莓果浆a*值为15.12,远高于铝箔袋包装的12.25。经综合评定,玻璃瓶的阻氧效果 较为显著,在4 ℃条件下有利于草莓果浆品质的保持,可显著延缓花色苷的降解,是较合适的草莓果浆贮藏包装材 料。本研究为草莓果浆的贮藏提供了参考。     

葡萄花色苷的合成及稳定性研究进展

葡萄花色苷是一种优良的天然色素,但其性质不稳定,易降解,因而阻碍其广泛应用。通过查阅大量文献,总结了花色苷的合成途径,综述了光和热、pH值、氧化剂及过氧化剂、金属离子、酶、糖、SO2、亲核试剂及抗坏血酸对花色苷稳定性的影响和降解机制,并对提高花色苷稳定性的4种手段即分子内辅色、分子间辅色、化学改性和生物工程进行了概述。     

超高压处理对蓝莓花色苷稳定性的影响

为了研究超高压处理对蓝莓花色苷稳定性的影响,实验测定了在100、300、500、600 MPa四个超高压压力以及0、5、10、15、20、25、30 min七个时间梯度处理条件下蓝莓清汁花色苷稳定性的变化。结果表明:在超高压处理过程中蓝莓花色苷的稳定性较差,蓝莓清汁中的花色苷随着超高压处理时间的增加降解速率加快,其降解符合一级反应动力学模型;实验研究了几种常见组分如:抗坏血酸、蔗糖、葡萄糖以及黄酮类物质在超高压处理过程中对蓝莓花色苷稳定性的影响。研究表明:抗坏血酸、蔗糖和葡萄糖能够降低蓝莓花色苷的稳定性,加速蓝莓花色苷在超高压处理过程中的降解,且浓度越高影响越大;添加黄酮类物质发现随着超高压压力的增加蓝莓花色苷的浓度也增加,且随着添加黄酮类物质的浓度的增加蓝莓花色苷的浓度也增加,结果表明在超高压处理过程中黄酮类物质可以提高蓝莓花色苷的稳定性。     

Anthocyanin Pigments in Tinto Cão Grapes

SUMMARY: The anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W-X4 cation exchange resin, and separated into individual pigments by two-dimensional paper chromatography with n-butanol-acetic acid-water (4:1:5, v/v) and acetic acid-water-HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.
The R_f measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3-monoglucoside, peonidin 3-monoglucoside, cyanidin 3-monoglucoside, petunidin 3-monoglucoside, petunidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with p-coumaric acid, peonidin 3-monoglucoside acylated with p-coumaric acid, and cyanidin 3-monoglucoside acylated with caffeic acid.
Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3-monogfucoside and malvidin 3-monoglucoside acylated with p-coumaric acid were the dominant anthocyanins present in Tinto-cao grapes.     

Stability and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion

The study was aimed to investigate the stability and antioxidant activities of anthocyanins obtained from purple sweet potato via an in vitro digestion system. Three fractions of anthocyanin-rich extracts were obtained via ODS packing column. Anthocyanins and copigment (primary phenolic acids) of fraction 2 were investigated during simulated an in vitro gastrointestinal digestion. Anthocyanins and copigment were recognised by UPLC-LTQ-MS/MS. Besides, anthocyanins were found effectively stable under the acidic gastric digestion conditions. However, the anthocyanins recovery was greatly decreased at around 10% after intestinal digestion. An association between the type, number of acylated group and stability to intestinal digestion was found. Di-acylated anthocyanins possessed higher stability compared with mono-acylated anthocyanins and the stability of acylated group in digestion process followed the order of p-hydroxybenzoyl > feruloyl > caffeoyl. However, there was no much difference in copigment content which was found during digestion process. Moreover, the radical scavenging ability and xanthine oxidase (XO) inhibition showed that the digestion products possessed good biological activities mainly due to its anthocyanin composition.     

“新瓶”装“陈酒”——葡萄酒无菌纸包装解决方案浅析

<正>据记载,早在六千年旧葡萄树就被引进中国,葡萄酒的生产则始于两千年前,而中国葡萄酒工业的崛起是在20世纪初。随着中国人均收入的增加和健康意识的提高,特别是受西方饮食文化和生活方式的影响,消费者的饮酒习惯也在悄悄发生着变化。葡萄酒因其健康的形象并作为高品质生活的象征,被越来越多的消费者所接受并逐渐成为日常选用的饮用酒之一。葡萄酒中的营养成