Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology. (June 2017)

• Record Type: Journal Article
• Authors: Chen, Yougui; Martynenko, Alex
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 79(2017)
• Page Start: 543
• Page End: 553
• Publication Date: 2017-06
• Subjects: Cranberry puree -- Storage stability -- Natural sweetener -- Bioactive compounds -- Degradation kinetics -- Colour; HTD hydrothermodynamic -- C3G cyanidin-3-O-glucoside -- PAC proanthocyanidin -- UTI urinary tract infections -- GAE Gallic acid equivalent -- PPO polyphenol oxidase -- POD peroxidase -- PC Pure cranberry puree -- SC Sweetened cranberry puree -- SCW Sweetened cranberry puree with water -- k (day−1) kinetic constant rate -- t1/2 (s) half-life -- Ea (kJ/mol) activation energy -- Q10 temperature coefficient -- R (8.314 J/molK) gas constant; Cyanidin-3-O-glucoside (PubChem CID: 12303203) -- Proanthocyanidin (PubChem CID: 108065) -- Gallic acid (PubChem CID: 370); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.10.060
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Storage stability of cranberry purees, processed with hydrothermodynamic (HTD) technology was studied for a period of 285 days. Three different formulations of cranberry puree were investigated: pure cranberry (PC); cranberry processed with natural sweetener (SC); and cranberry processed with natural sweetener and diluted with water (SCW). No significant difference in pH and soluble solid content (Brix) of all samples during storage was observed. The degradation kinetics of the bioactive compounds followed first-order reactions. Compared with other bioactive compounds, anthocyanins were the most stable at a 4 °C storage temperature with t1/2 from 248 to 330 days depending on the puree formulation. At room temperature, the stability of anthocyanins was significantly smaller than that of PACs and polyphenols. Addition of natural sweetener reduced the storage stability of most bioactive compounds. Colour of processed cranberry puree significantly degraded with time, temperature and addition of sweetener. The study suggested refrigerator storage of HTD processed cranberry products in order to increase their storage stability and shelf-life. Highlights: The degradation of the bioactive compounds during storage followed first-order kinetics. Anthocyanins are more susceptive to thermal degradation at higher temperatures compared with other bioactives. The addition of natural sweetener reduced the storage stability of most bioactive compounds. Refrigeration was suggested for storage of HTD processed cranberry puree products.