Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts
Gelatin and pectin gels were supplemented with anthocyanin extracts obtained from grape pomace and stored either under neon light (20 ± 2 °C) or in the dark (20 ± 2 and 6 ± 2 °C, respectively) for a period of up to 24 weeks. During storage, antioxidant activities of the samples (FRAP and TEAC assays...
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| Veröffentlicht in: | European food research & technology 2009-10, Vol.229 (6), p.949-960 |
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| creator | Maier, Thorsten Fromm, Matthias Schieber, Andreas Kammerer, Dietmar R. Carle, Reinhold |
| description | Gelatin and pectin gels were supplemented with anthocyanin extracts obtained from grape pomace and stored either under neon light (20 ± 2 °C) or in the dark (20 ± 2 and 6 ± 2 °C, respectively) for a period of up to 24 weeks. During storage, antioxidant activities of the samples (FRAP and TEAC assays), total phenolic contents (Folin–Ciocalteu assay) and the amounts of monomeric and polymeric anthocyanins and of non-anthocyanin phenolics were monitored spectrophotometrically and by HPLC, respectively. Processing of the gels had the most significant effect on the total phenolic contents in all samples, resulting in total losses up to 24.6%. Light considerably decreased the phenolic compounds during storage, whereas the effect of temperature on their stability was less pronounced. Total phenolic contents of illuminated samples decreased from 243.6 to 82.6 mg/kg in the gelatin gels within 24 weeks of storage and from 279.8 to 139.5 mg/kg (pectin gel, 16 weeks of storage). In contrast, antioxidant activity of the samples was only slightly reduced or remained virtually unchanged. Thus, the model gels still exhibited brilliant colors and strong antioxidant capacity even after storage of 24 weeks at ambient temperature. |
| doi_str_mv | 10.1007/s00217-009-1134-9 |
| format | Article |
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During storage, antioxidant activities of the samples (FRAP and TEAC assays), total phenolic contents (Folin–Ciocalteu assay) and the amounts of monomeric and polymeric anthocyanins and of non-anthocyanin phenolics were monitored spectrophotometrically and by HPLC, respectively. Processing of the gels had the most significant effect on the total phenolic contents in all samples, resulting in total losses up to 24.6%. Light considerably decreased the phenolic compounds during storage, whereas the effect of temperature on their stability was less pronounced. Total phenolic contents of illuminated samples decreased from 243.6 to 82.6 mg/kg in the gelatin gels within 24 weeks of storage and from 279.8 to 139.5 mg/kg (pectin gel, 16 weeks of storage). In contrast, antioxidant activity of the samples was only slightly reduced or remained virtually unchanged. Thus, the model gels still exhibited brilliant colors and strong antioxidant capacity even after storage of 24 weeks at ambient temperature.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-009-1134-9</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Acids ; Agriculture ; Ambient temperature ; Analytical Chemistry ; Antioxidants ; Biological and medical sciences ; Biotechnology ; By products ; Chemistry ; Chemistry and Materials Science ; Cocoa ; Color ; Enzymes ; Food ; Food additives ; Food industries ; Food Science ; Forestry ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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Thus, the model gels still exhibited brilliant colors and strong antioxidant capacity even after storage of 24 weeks at ambient temperature.</description><subject>Acids</subject><subject>Agriculture</subject><subject>Ambient temperature</subject><subject>Analytical Chemistry</subject><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>By products</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cocoa</subject><subject>Color</subject><subject>Enzymes</subject><subject>Food</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels</subject><subject>General aspects</subject><subject>Liquid chromatography</subject><subject>Neon</subject><subject>Original Paper</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Retention</subject><subject>Studies</subject><subject>Wineries & vineyards</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kM1KxTAQhYsoqFcfwF0QXFbz0zbtUsQ_EHSh6zB3Or23UpOaRPS-gk9tSkXduDqTzDdnhpNlR4KfCs71WeBcCp1z3uRCqCJvtrI9Uag6l6out39qrXez_RCeOS-bShR72eeDd0ghMLAtC9F5WFFSWPZDHzfMdakR1w43YHs7U9bZ_M8nG9dk3dBjYNODMCaZuBUNMNVJAyPre1xTy977uGYrDyOx0b0AEqOP6AFjOMh2OhgCHX7rInu6uny8uMnv7q9vL87vclSNijnqtqmxKTVJjdhpVVW1bLpiCa1UQkFBcllzLLQShLISVANWJaiuLaEVoNQiO559R-9e3yhE8-zevE0rjeRlXVWyrBIkZgi9C8FTZ0bfv4DfGMHNlLiZEzcpcTMlbpo0c_JtDAFh6DxY7MPPoJRpLF2YODlzIbXsivzvAf-bfwG-QZN6</recordid><startdate>20091001</startdate><enddate>20091001</enddate><creator>Maier, Thorsten</creator><creator>Fromm, Matthias</creator><creator>Schieber, Andreas</creator><creator>Kammerer, Dietmar R.</creator><creator>Carle, Reinhold</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20091001</creationdate><title>Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts</title><author>Maier, Thorsten ; Fromm, Matthias ; Schieber, Andreas ; Kammerer, Dietmar R. ; Carle, Reinhold</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-c7d98c957e27ccf7366829f4bad2313a4e2b80c4731ec261e8ac65a3fd5ad1a33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Acids</topic><topic>Agriculture</topic><topic>Ambient temperature</topic><topic>Analytical Chemistry</topic><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>By products</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cocoa</topic><topic>Color</topic><topic>Enzymes</topic><topic>Food</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels</topic><topic>General aspects</topic><topic>Liquid chromatography</topic><topic>Neon</topic><topic>Original Paper</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Retention</topic><topic>Studies</topic><topic>Wineries & vineyards</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maier, Thorsten</creatorcontrib><creatorcontrib>Fromm, Matthias</creatorcontrib><creatorcontrib>Schieber, Andreas</creatorcontrib><creatorcontrib>Kammerer, Dietmar R.</creatorcontrib><creatorcontrib>Carle, Reinhold</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection (ProQuest)</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Science Database (ProQuest)</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maier, Thorsten</au><au>Fromm, Matthias</au><au>Schieber, Andreas</au><au>Kammerer, Dietmar R.</au><au>Carle, Reinhold</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2009-10-01</date><risdate>2009</risdate><volume>229</volume><issue>6</issue><spage>949</spage><epage>960</epage><pages>949-960</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Gelatin and pectin gels were supplemented with anthocyanin extracts obtained from grape pomace and stored either under neon light (20 ± 2 °C) or in the dark (20 ± 2 and 6 ± 2 °C, respectively) for a period of up to 24 weeks. During storage, antioxidant activities of the samples (FRAP and TEAC assays), total phenolic contents (Folin–Ciocalteu assay) and the amounts of monomeric and polymeric anthocyanins and of non-anthocyanin phenolics were monitored spectrophotometrically and by HPLC, respectively. Processing of the gels had the most significant effect on the total phenolic contents in all samples, resulting in total losses up to 24.6%. Light considerably decreased the phenolic compounds during storage, whereas the effect of temperature on their stability was less pronounced. Total phenolic contents of illuminated samples decreased from 243.6 to 82.6 mg/kg in the gelatin gels within 24 weeks of storage and from 279.8 to 139.5 mg/kg (pectin gel, 16 weeks of storage). In contrast, antioxidant activity of the samples was only slightly reduced or remained virtually unchanged. Thus, the model gels still exhibited brilliant colors and strong antioxidant capacity even after storage of 24 weeks at ambient temperature.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-009-1134-9</doi><tpages>12</tpages></addata></record> |
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| subjects | Acids Agriculture Ambient temperature Analytical Chemistry Antioxidants Biological and medical sciences Biotechnology By products Chemistry Chemistry and Materials Science Cocoa Color Enzymes Food Food additives Food industries Food Science Forestry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gels General aspects Liquid chromatography Neon Original Paper Phenols Polyphenols Retention Studies Wineries & vineyards |
| title | Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts |
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