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Issue 10, 2017
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Stabilization of anthocyanins in blackberry juice by glutathione fortification

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Abstract

Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L−1. Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.

Graphical abstract: Stabilization of anthocyanins in blackberry juice by glutathione fortification

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Supplementary files

Article information


Submitted
01 Jun 2017
Accepted
29 Aug 2017
First published
30 Aug 2017

Food Funct., 2017,8, 3459-3468
Article type
Paper

Stabilization of anthocyanins in blackberry juice by glutathione fortification

N. B. Stebbins, L. R. Howard, R. L. Prior, C. Brownmiller and A. Mauromoustakos, Food Funct., 2017, 8, 3459
DOI: 10.1039/C7FO00801E

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