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Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées

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Abstract

Strawberry purées were prepared using a commercial polygalacturonase (PG) and a highly purified pectinesterase (PE) preparation, respectively. To elucidate the effect of pectin on color stability following enzymatic pulp maceration, pectin composition was studied by isolating and fractionating the alcohol-insoluble residue from the strawberry purées. The purées were stored at +20 and +4 °C in the dark over a period of 24 weeks monitoring the amounts of monomeric and polymeric anthocyanins as well as antioxidant activities (FRAP, TEAC). Individual anthocyanins were analyzed by HPLC–DAD–MSn, and color measurements were obtained in the CIE L*a*b* system. Pectin composition was significantly modified following enzymatic maceration of the purées. While PG treatment generally resulted in pectin losses, oxalate-soluble pectins were increased in PE-treated purées. After 24 weeks of storage, the best anthocyanin retention was observed in PE-treated purées. Such products also revealed greatest anthocyanin half-life values and lowest proportion of polymeric pigments. Compared to an untreated control, enzymatic purée maceration using the PG was also beneficial for pigment retention, but less effective than PE. In contrast, color and antioxidant activity were independent of both enzymatic treatments. An initial heating step (90 °C, 10 s) for immediate inactivation of native enzymes such as polyphenoloxidases slightly improved pigment stability, while lowered temperature during mash maceration was less effective. However, by far best color and pigment retention were achieved when the purées were stored at 4 °C in the dark.

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Acknowledgments

This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AiF 16005 N.

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Authors and Affiliations

  1. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany

    Melanie Holzwarth, Sabine Korhummel, Reinhold Carle & Dietmar R. Kammerer

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  1. Melanie Holzwarth
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  2. Sabine Korhummel
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  3. Reinhold Carle
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  4. Dietmar R. Kammerer
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Correspondence to Dietmar R. Kammerer.

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Holzwarth, M., Korhummel, S., Carle, R. et al. Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées. Eur Food Res Technol 234, 207–222 (2012). https://doi.org/10.1007/s00217-011-1601-y

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  • DOI: https://doi.org/10.1007/s00217-011-1601-y

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