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Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

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Abstract

Epidemiological studies have related the consumption of fruits and vegetables to a lower risk of chronic diseases. Phytochemicals are held responsible for these desired effects; vitamin C and phenolic compounds being the most important ones in strawberries and raspberries. With respect to their role in health, it is valuable to study possible changes of these bioactive compounds during processing of fruits. In the present study, total phenolics, anthocyanins and vitamin C were firstly characterised in strawberries, raspberries and their juices. Thermal and high-pressure processes were screened for their effect on the bioactive compounds by treating strawberries and raspberries at different temperature–pressure combinations for one fixed treatment time (20 min). Thermal processing at atmospheric pressure (50–140 °C) had a degradative effect on anthocyanins and vitamin C. High-pressure processing (400, 600, 700 MPa combined with 20, 50, 80, 110 °C) showed no significant effect on the bioactive compounds in function of pressure. Breakdown of anthocyanins and vitamin C did occur at constant elevated pressure as temperature increased. No clear trends were perceptible for the amount of phenolic substances during processing.

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Acknowledgments

This research has been carried out with the financial support from the Institute for the Promotion of Innovation through Science and Technology in Flanders (IWT-Vlaanderen).

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Authors and Affiliations

  1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, box 2457, 3001, Heverlee, Belgium

    Lise Verbeyst, Marc Hendrickx & Ann Van Loey

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  1. Lise Verbeyst
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  2. Marc Hendrickx
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  3. Ann Van Loey
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Correspondence to Ann Van Loey.

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Verbeyst, L., Hendrickx, M. & Van Loey, A. Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice. Eur Food Res Technol 234, 593–605 (2012). https://doi.org/10.1007/s00217-012-1667-1

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  • DOI: https://doi.org/10.1007/s00217-012-1667-1

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