Nitrogen concentration and nitrate/ammonium ratio affect yield and change the oxalic acid concentration and fatty acid profile of purslane (Portulaca oleracea L.) grown in a soilless culture system

Purslane is an excellent source of omega‐3 fatty acids, amino acids and vitamins. The aim of this research was to study the effect of different nitrogen levels and NO₃⁻‐N/NH₄⁺‐N ratios in the nutrient solution on the yield and on the oxalic acid content and fatty acid profile in purslane grown in a soilless culture system. Two experiments were carried out to test different levels of nitrogen: (1) 8–12–16 mmol L⁻¹ and (2) 0–12–24–36 mmol L⁻¹. A third experiment was carried out maintaining the N level fixed (12 mmol L⁻¹) but varying the NO₃⁻‐N/NH₄⁺‐N ratio: 60:40, 40:60, 0:100. The results indicated that plants grew with increasing nitrogen level up to 36 mmol L⁻¹. Nitrogen supplied in both NO₃⁻ and NH₄⁺ forms produced bigger plants than N supplied in NH₄⁺ form only. Nitrogen did not significantly influence the polyunsaturated fatty acid content in the canopy. Significant trends were found for α‐linolenic acid (LNA; 18:3 n‐3) and linoleic acid (LA; 18:2 n‐6), indicating a favorable accumulation of omega‐3 fatty acids with increasing N; palmitic acid decreased by increasing N and by switching the NO₃⁻/NH₄⁺ ratio towards the NH₄⁺ level in the nutrient solution, but using 0:100 NO₃⁻/NH₄⁺, decreased plant quality. Increasing N lowered oxalic acid production and palmitic acid content, enhancing purslane nutritional quality. Keeping a high N level in the nutrient solution with a 40:60 NO₃⁻/NH₄⁺ ratio would give the best results in terms of yield, oxalic acid concentration and fatty acid profile. Copyright © 2006 Society of Chemical Industry     

Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation

Ultrasonic attenuation spectroscopy was used to investigate the influence of pre-treatment temperature on the formation of pH-induced particulate aggregates in aqueous native and alkaline-denatured whey protein solutions. Ultrasonic attenuation spectra (1–150 MHz) of 2.5 wt.% whey protein solutions were measured over a pH range of 2–12 using whey solutions, which were previously heated at temperatures ranging from 30 to 90°C. There was a large temperature dependent increase in attenuation around the isoelectric point of the proteins (pH 3–5.5), which was caused by scattering of ultrasound by increased protein aggregation. A maximum in attenuation was observed at 80°C. The particle size distribution and concentration of the aggregates was determined using ultrasonic scattering theory. A loss of large particles (10 μm) was detected upon heating. Ultrasonic spectroscopy was shown to be a valuable tool for studying aggregation of proteins in solution.     

Tentative zinc biofortification of banana fruit via bunch spray and bunch stalk feeding

Due to the importance of banana consumption in developing countries and producing zinc-rich foods, the objective of this study was to evaluate the feasibility of banana bunch sprays and bunch stalk feeding with Zn aiming to biofortify this fruit. Zn sprays were carried out with a dose of 80 g ha⁻¹ using ZnCl₂ and ZnCl₂ combined with a chelating agent in two banana cultivars (‘Maravilha’ and ‘FHIA 18’). Bunch stalk feeding with Zn was carried out by fixing plastic bags on the stem end containing solutions of ZnSO₄ (0, 0.5, 1.0 and 2.0 g L⁻¹) in two banana cultivars (‘Williams’ and ‘Prata Anã’). Both strategies resulted in a maximum fruit Zn content of 0.14 mg 100 g⁻¹. Although it was possible to increase the Zn content in banana fruit from ‘FHIA 18’ and ‘Prata Anã’ cultivars, both strategies did not result in biofortified banana fruit with a Zn level which would fulfil the Zn dietary reference intake (DRI) of 2 mg dia⁻¹ for children. Banana bunch sprays with Zn did not affect the fruit quality, but bunch stalk feeding with Zn resulted in fruits with lower ratio, pH and ascorbic acid content.     

Nitrogen fractions and soluble carbohydrates in Italian ryegrass II.—Effects of light intensity,form and level of nitrogen

S.22 Italian ryegrass grown in a glasshouse during June on clay loam soil at three light intensities (100, 68 and 44% of daylight), was given 6 amounts of N (0–500 ppm) as NH₄⁺-N or NO₃^?-N. Grass grew best in 100% daylight, and with NH₄⁺-N yields were most at 500 ppm and with NO₃^?-N at 200 ppm. Total-N, total soluble-N and nitrate-N, were much more, and protein-N, amide-N (psrticularly asparagine-N) and α-amino-N much less in grass given NO₃^?-N than in grass given NH₄⁺-N. These differences increased with increasing amounts of applied N. Shading, or increasing the amount of N increased total-N, total soluble-N, soluble organic-N and nitrate-N, and decreased protein-N and soluble carbohydrates. Light intensity had most effect on the amount of solyble carbohydrates in grass given 100 ppm of N and the effect decreased with increasing amounts of N. ‘N-Serve’ indirectly influenced the chemical composition of grass by maintaining N in the soil in the NH₄⁺-N form.     

Extrusion improved the physical and chemical properties of dietary fibre from bamboo shoot by-products

Bamboo shoot by-products are regarded as waste and environmental pollutant. This study aimed to improve the functional properties of dietary fibre from bamboo shoot by-products. After CO₂ extrusion, the particle size of CO₂-extruded bamboo fibre was 17.6% lower than that of the control, and its specific surface area was 2.85 times that of the control. The soluble dietary fibre content was significantly increased from 5.64 g/100 g to 11.05 g/100 g (P < 0.05), and the capacities for water holding, swelling and oil holding were remarkably improved. The cholesterol adsorption of CO₂-extruded bamboo fibre was increased from 96.54 μg g⁻¹ to 174.65 μg g⁻¹ (pH 7.0), and its nitrite ion adsorption capacity was increased from 503.33 μg g⁻¹ to 657.27 μg g⁻¹ (pH 2.0). In summary, the structural changes of bamboo fibre such as internal porosity, surface roughening and low crystallinity indicated that its functional properties were improved after CO₂ extrusion.     

Colour effects of co-pigmentation of anthocyanin revisited—3. A further description using CIELAB differences and assessment of matched colours using the CMC model

Extensive colour difference calculations (CIELAB and CMC models for CIE D₆₅/10°, Ill./Obs.) were applied to the colorimetric coordinates previously gathered on 224 pure or co-pigmented (by rutin) solutions of cyanin at pH between 2.5 and 5.5. CIELAB coordinates additionally recorded on acidic (0.1N HCl) methanolic and aqueous cyanin solutions (10⁻⁵ M−2.5×10⁻³ M) showed the considerable hue gamut covered by each series of solutions (1/6 and 1/8 of the colour circle). A markedly yellowing effect of water vs. methanol was observable and it represented the most influential parameter in the impressive CIELAB differences (ΔE* up to 38 units) caused by the solvent. On aqueous cyanin solutions, successive one unit pH elevations resulted in huge colour gaps (up to ΔE* > 60 units, at pH 3.5 vs. 2.5). The corresponding ‘loss of colour’ was mainly attributable to a decreasing chroma (ΔC*) while the coupled hue differences (ΔH*) corresponded to more or less deep blueing effects at pH elevations up to 4.5 and more unexpectedly to yellowing effects at pH increased to 5.5. Using CMC difference calculations, the colours of 0.1 N HCl aqueous solutions at low concentrations were best matched by those of cyanin solutions at pH 2.5 and about 2–2.5 fold higher concentrations; at high concentrations, their colours were preferentially simulated by solutions at each corresponding—or lower—cyanin concentration but co-pigmented by rutin (up to 4:1 ratio). Similar, but more complex features, emerged in the constitution of many best matched couples of colours from the database of model solutions at pHs 2.5–5.5. Close—or even identical—colour stimuli were also shown to be based on either closely matched or quite distinctly shaped spectral curves. The complete ‘colour by numbers’ approach presented in this series of papers may find applications in many fields in which anthocyanic pigments are employed, as natural food colorants for instance.     

Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced ‘sucuk’ produced using probiotics culture

The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N₂ + 50% CO₂ or 100% CO₂), storage temperature (4 and 10 °C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage ‘sucuk’, which has a long storage time at low temperatures, was investigated. Probiotic‐added samples showed a significant reduction in the thiobarbituric acid‐reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (<2.00 CFU g⁻¹) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N₂ + 50% CO₂. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). Copyright © 2005 Society of Chemical Industry     

Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored 'Fuji' Apples by Multivariate Analysis

ABSTRACT: Physicochemical parameters, sensory attributes, and total aroma emission of ‘Fuji’ apples (Malus×domestica Borkh.) were studied in relation to storage conditions, storage duration, and shelf life period. Commercially ripe fruit were analyzed after 3, 5, and 7 mo of cold storage in normal atmosphere (AIR) (210 L/m³ O₂+ 0.3 L/m³ CO₂) or under 3 different controlled atmosphere (CA) treatments (10 L/m³ O₂+ 10 L/m³ CO₂, 20 L/m³ O₂+ 20 L/m³ CO₂, or 10 L/m³ O₂+ 30 L/m³ CO₂), after which apples were kept at 20 °C for 1, 5, and 10 d. Data were subjected to partial least square regression (PLSR) analysis. Physicochemical parameters were well preserved throughout storage, especially in CA‐stored apples; however, these apples showed lower total aroma emission. Sensory acceptability was also higher for CA‐stored fruit after 7 mo of storage, whereas no significant differences were found for shorter storage periods. Accordingly, greater scores in sensory firmness, sensory flavor, sensory acidity, and appearance were observed for fruit stored in 10 L/m³ O₂+ 10 L/m³ CO₂ after long storage. Two PLSR models were established, 1 for relating physicochemical parameters to overall acceptability, and another for assessing the correlation between sensory acidity and instrumentally measured titratable acidity. The 1st PLSR model indicated that soluble solids concentration, titratable acidity, flesh firmness, and background color of the shaded side have a positive influence on acceptability. The 2nd model indicated that sensory acidity also showed an excellent correlation to instrumentally measured titratable acidity.     

Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita)

Polyphenoloxidase (PPO) of peppermint leaves ( Mentha piperita) was isolated by (NH₄)₂SO₄ precipitation and dialysis. Its pH and temperature optima were 7.0 and 30°C, respectively. On heat-inactivation, half of the activity was lost after 6.5 and 1.5 min of treatment at 70 and 80°C, respectively. Sucrose, (NH₄)₂SO₄, NaCl and KCl appeared to be protective agents of peppermint PPO against thermal denaturation. Km of this enzyme ranged from 6.25×10⁻³ M with catechol to 9.00×10⁻³ M with L-dopa. The I₅₀ values of inhibitors studied on PPO were determined by means of activity percentage (I) diagrams. Values were 1.4×10⁻⁴ M, 1.7×10⁻⁴ M, 9.7×10⁻⁵ M, 2.45×10⁻⁴ M, 2.16×10⁻¹ M, 1.83×10⁻⁵ M, 6.5×10⁻⁵ M, 1.4×10⁻² M, 7.5×10⁻⁵ M, for potassium cyanide, glutathione, ascorbic acid, thiourea, sodium azide, sodium metabisulfite, dithioerythritol, β-mercaptoethanol and sodium diethyl dithiocarbamate respectively. Therefore, sodium metabisulfite was the most effective inhibitor.     

A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod

This paper introduces a non-destructive method for monitoring headspace ammonium as an indicator for changes in the freshness status of packed fish. Electrodes in an aqueous phase in the package monitor changes in the concentration of ammonia produced in/on the packed fish and released in the headspace. The outputs of an ammonium ion-selective electrode (NH₄⁺-ISE) were compared with the volatile amines content of the fish fillets. The method was tested in triplicate with fresh cod fillets stored between −0.5 and 1.9 °C. Changes in the ammonia content of the fish could be monitored in the aqueous phase with the NH₄⁺-ISE. The changes in the NH₄⁺-ISE signal correlated with the content of volatile amines (TVB-N) in the cod fillets. This non-destructive method might be the basis for the development of an intelligent packaging for monitoring freshness of packed fish.     

Effect of fish,starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’)

Light microscopy studies on the fish cracker gel and expanded product (‘keropok’) emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg⁻¹) in the ‘keropok’ helped to distribute evenly the starch in the fish protein. Formation of thin fish muscle bundles assisted the expansion of ‘keropok’. At 700–900 g kg⁻¹ fish content, the fish muscle bundles formed a continuous network that caused a drop in the ‘keropok’ expansion. From the scanning electron microscopy study, ridges were found in samples (containing 600–900 g kg⁻¹ fish content) with 20 g kg⁻¹ salt at high magnification. © 1999 Society of Chemical Industry     

Dietary fibre content of thirteen apple cultivars

Fibre composition of the following 13 apple cultivars was studied: ‘Cortland’, ‘Empire’, ‘Fuji’, ‘Golden Delicious’, ‘Gala’, ‘Granny Smith’, ‘Jonagold’, ‘Mutsu’, ‘McIntosh’, ‘Delicious’, ‘Rome’, ‘Stayman’ and ‘York’. Fruit samples from each of these cultivars were analysed for non-starch cell wall materials (NSCWM) and non-starch polysaccharides (NSP). NSCWM was further fractionated into soluble and insoluble fibre fractions. Both NSCWM and NSP content were found to be significantly influenced by cultivar. NSCWM content ranged from 19·1 g kg⁻¹ apple flesh in ‘Fuji’ to 36·2 g kg⁻¹ in ‘York’. Mean(±SD) NSCWM content of all the cultivars was 23·1±4·5 g kg⁻¹. NSP content of apple flesh ranged from 13·8 g kg⁻¹ in ‘McIntosh’ to 28·7 g kg⁻¹ in ‘York’ with the overall mean for all cultivars being 17·9±4·2 g kg⁻¹. Relative amount of monosaccharides found in the hydrolysates of apple fibre also varied among cultivars. The greatest difference was observed in galactose content. ©1997 SCI     

INTERFERENCE OF CARBOHYDRATES DURING PURIFICATION OF PEROXIDASE FROM PALM (EUTERPE EDULIS MART.)*

Palmito (Euterpe edulis Mart.) peroxidase was initially prepared as an acetone powder to eliminate phenols and lipids. A 30–80% (NH₄)₂SO₄ fraction was used to characterize some biochemical properties of this enzyme. The main interference during enzyme purification was found to be the interaction of acid carbohydrates with peroxidase. The optimum condition to eliminate this interference was found to be extraction at pH 4.0, which preferentially extracts most of the carbohydrates but not the enzyme. CaCl₂ was found to be a compound which selectively precipitates with acid carbohydrates and proteins and increased peroxidase activity. Gel isoelectrofocusing was used to study the interaction between the acid polymers and the proteins. The pH optimum of the enzyme was found to be around 4.0. The molecular weight of the enzyme was estimated to be 40,000. The Km of peroxidase with H₂O₂ was 2times10⁻³M and with guaiacol, 4.8 times 10⁻³M. NaCl, NaF and NaN₃ were found to inhibit peroxidase as a function of pH; as the pH decreased, the inhibition increased.     

Effects of replacing magnesium oxide with calcium-magnesium carbonate with or without sodium bicarbonate on ruminal fermentation and nutrient flow in vitro

The objective of this study was to evaluate the effects of replacing magnesium oxide (MgO) with calcium-magnesium carbonate [CaMg(CO₃)₂] on ruminal fermentation with or without the addition of sodium bicarbonate (NaHCO₃). Eight fermentors of a dual-flow continuous-culture system were distributed in a replicated (2) 4 × 4 Latin square design in a 2 × 2 factorial arrangement of treatments (magnesium sources × NaHCO₃). The treatments tested were 0.21% MgO [MgO; dry matter (DM) basis; 144.8 mEq of dietary cation-anion difference (DCAD)]; 0.21% MgO + 0.50% NaHCO₃ (MgO+NaHCO₃; DM basis; 205.6 mEq of DCAD); 1.00% CaMg(CO₃)₂ [CaMg(CO₃)₂; DM basis; 144.8 mEq of DCAD]; and 1.00% CaMg(CO₃)₂ + 0.50% NaHCO₃ [CaMg(CO₃)₂+NaHCO₃; DM basis; 205.6 mEq of DCAD]. Diets were formulated to have a total of 0.28% of Mg (DM basis). The experiment consisted of 40 d, which was divided into 4 periods of 10 d each, where 7 d were used for adaptation and 3 d for sampling to determine pH, volatile fatty acids (VFA), ammonia (NH₃-N), lactate, mineral solubility, N metabolism, and nutrient digestibility. The effects of Mg source [MgO vs. CaMg(CO₃)₂], NaHCO₃ (with vs. without), and the interaction were tested with the MIXED procedure of SAS version 9.4 (SAS Institute). There was no Mg source × NaHCO₃ interaction in the pH variables and mineral solubility, and Mg sources evaluated did not affect the variables related to ruminal pH and solubility of Mg. On the other hand, the inclusion of NaHCO₃ increased the pH daily average, independent of Mg source, which led to a reduced time that pH was below 5.8 and decreased area under the curve. Total VFA and lactate concentration were similar among treatments regardless of NaHCO₃ and Mg source; however, the molar proportion of isobutyrate and NH₃-N concentration were lower in diets with CaMg(CO₃)₂ compared with MgO. Moreover, NaHCO₃ inclusion increased NH₃-N, total daily NH₃-N flow, isobutyrate concentration, and acid detergent fiber digestibility. Our results showed that CaMg(CO₃)₂ leads to a lower NH₃-N concentration and isobutyrate proportion. Therefore, because most of the tested variables were not significantly different between MgO and CaMg(CO₃)₂ when combined or not with NaHCO₃, CaMg(CO₃)₂ can be a viable alternative source to replace MgO in dairy cow diets without affecting mineral solubility, ruminal pH, nutrient digestibility, total VFA, and the main ruminal VFA. Although Mg sources are known to have an alkalizing effect, NaHCO₃ inclusion in diets with Mg supplementation allowed an increase in ruminal pH, as well as an increase in isobutyrate and NH₃-N flow.     

Microbial Changes in Shredded Iceberg Lettuce Stored under Controlled Atmospheres

Our purpose was to determine initial microbial populations in shredded Iceberg lettuce (Lactuca sativa L.) cv ‘Great Lakes’, and to study their changes under different controlled atmospheres. Lettuce was shredded, washed, disinfected, water rinsed and centrifuged before being stored for 12 days under air, 3% O₂, 3% O₂+ 5% CO₂ or 3% O₂+ 10% CO₂. Microbiological analysis and assessment of visual quality were carried out every 3 days. No human pathogens were found. Controlled atmospheres had little or no effect on the microbiological populations studied. A 3% O₂+ 10% CO₂ atmosphere maintained acceptable visual quality of lettuce, without appreciably affecting microbial development.     

Effects of Short-term Exposure to Low O2 and High CO2 Atmospheres on Quality Attributes of Strawberries

Strawberries (Fragaria ananassa Duch., cv. ‘Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% 0₂ or air + 20% CO₂; or 6 days in air + 50% or 80% CO₂ at 0 or 5°C without detrimental effects on quality. Decay and softening were reduced by treatments. An untrained taste panel, under ordinary eating conditions, did not consistently differentiate ‘Pajaro’ strawberries kept in 0.25% 0₂ from those stored in air. A trained taste panel, under controlled conditions, perceived slight off-flavor in ‘G3’ strawberries kept in 0.25% or 0% 0₂. This correlated with ethanol, ethyl acetate, and acetaldehyde in juice. The 50% or 80% CO₂ treatments caused injury after 8 to 10 days, while 20% CO₂ treatments did not. All high CO₂ treatments caused increase in pH of juice.     

The effects of injecting nitrapyrin (‘N-serve’), carbon disulphide or trithiocarbonates,with aqueous ammonia,on yield and %N of grass

Nitrapyrin and carbon disulphide (CS₂), or sodium or ammonium trithiocarbonate (which evolve CS₂ in soil), were injected with aqueous ammonia (NH₃) into grassland in three successive seasons at Rothamsted and at Woburn, using a new site each season. Injection was done either in November (‘autumn’), or in the following February or March (‘spring’). When applied in autumn, the inhibitors increased yield and %N of grass after the mild, wet winter of 1974-75, but had little or no effect in the two subsequent seasons. These effects are consistent with rates of nitrification of the injected NH₃, estimated by KC1 extraction of soil taken from injection slits, and with winter rainfall. When inhibitors were applied in spring, yields were consistently improved at Rothamsted but depressed at Woburn. All effects were small. Nitrapyrin or CS₂, injected with aqueous NH₃ into grassland in autumn, reduces nitrogen losses that occur in winter. However, judging from grass yields, in these experiments (in south-east England) losses were only a small fraction of the dose of N applied. Injecting these inhibitors with NH₃ in spring can delay nitrification and increase the persistence of the injected N, but this will not necessarily increase yield.     

Influence of sucrose on cold gelation of heat‐denatured whey protein isolate

A solution of heat‐denatured whey proteins was prepared by heating 100 g kg⁻¹ whey protein isolate (WPI) at pH 7.0 to 75 °C for 15 min in the absence of salt. Heat treatment caused the globular protein molecules to unfold, but electrostatic repulsion opposed strong protein–protein aggregation and so prevented gel formation. When the heat‐denatured whey protein solution was cooled to room temperature and mixed with 15 mM CaCl₂, it formed a gel. We investigated the influence of the presence of sucrose in the protein solutions prior to CaCl₂ addition on the gelation rate. At relatively low concentrations (0–100 g kg⁻¹), sucrose decreased the gelation rate, presumably because sucrose increased the aqueous phase viscosity. At higher concentrations (100–300 g kg⁻¹), sucrose decreased the gelation rate, probably because sugar competes for the water of hydration and therefore increases the attraction between proteins. These data have important implications for the application of cold‐setting WPI ingredients in sweetened food products such as desserts. © 2000 Society of Chemical Industry     

Stability constant determinations of alitame with H(I) and Cu(II) under physiological conditions using potentiometric measurements

Stability constant determinations of the new artificial sweetener alitame (l-α-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-d-alaninamide), an HL type ligand (L⁻=the deprotonated form of the ligand), was carried out with H(I) and Cu(II) under physiological conditions (I=0.15(NaCl) in water, 37°C) using potentiometric titration. The molar concentration stability constants of H(I) and Cu(II) complexes with alitame, together with a distribution diagram of the Cu(II)-alitame complex species as a function of pH, are obtained. Cu(II) is able to form binary complex species (CuL⁺, CuL₂) with alitame in solution. Those species are further deprotonated to form the corresponding CuLH₋₁, CuLH₋₂⁻ and CuL₂H₋₁⁻ species. The neutral Cu(II)-alitame complex, CuL₂, is the major species between pH=6.5 and 7.5 followed by CuLH₋₁. A comparison with the less-stable artificial sweetener, aspartame (N-l-α-aspartyl-l-phenylalanine 1-methyl ester), is considered. Preliminary stability tests for alitame and Cu(II)-alitame solutions, using pH and stability constant methods, are reported.     

Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation

Pomegranate juices (PJs) were clarified using hydrocolloids [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] and in combination with each other. The lowest turbidity was observed in PJs clarified with ‘CH+XG’ and ‘A+C+CH’. Unlike ‘CH+XG’, effects of albumin and its combinations on clarity were mainly related with the contents of ellagic acid (r = −0.861), α-punicalagin (r = −0.761), rutin (r = −0.734), β-punicalagin (r = −0.730) and total punicalagin (r = −0.713). ‘CH+XG’ caused the highest phenolic (602 mg L⁻¹) and anthocyanin (449 mg L⁻¹) contents, and the second highest A_max (0.811 ABS), resulting from copigmentation of delphinidin-3-glucoside and delphinidin-3,5-diglucoside with CH. Since A showed moderate copigmentation effect, A had lower hyperchromic effect than CH. Moreover, C reduced A_max, anthocyanin content and colour density when combined with other hydrocolloids. As a result, ‘CH+XG’ would be the best combination to obtain high clarity, maintain phenolics and anthocyanins and provide high copigmentation effect in PJ.