Effects of fruit juice concentrate production on individual anthocyanin species in elderberry

Lilla Szalóki-Dorkó, Mónika Stéger-Máté, László Abrankó

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Elderberry concentrate is widely used for food colouring. Its production includes several processing steps, which influence pigment composition, thus affecting the quality of final product. In this study, qualitative and quantitative changes in anthocyanin components were followed during the production of elderberry juice concentrate using Haschberg and Samocco varieties. Juice concentration resulted in more than five-fold concentration increase in anthocyanins; however, clarification, filtration and evaporation steps caused slight but continuous decrease in anthocyanins relative to the dry matter of the product. Pectolytic enzymatic treatment was found to be one of the most critical processing steps that affects anthocyanin yield during production, and this effect on yield can be variety-dependent. Additionally, two condensed dimeric anthocyanin species generated after heat treatment are reported for the first time to be present in elderberry juice concentrate. Our results suggest that cyanidin-based anthocyanin conjugates with more complex saccharide moieties are more robust during production.

Original languageEnglish
Pages (from-to)641-648
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume51
Issue number3
DOIs
Publication statusPublished - Mar 1 2016

Keywords

  • Anthocyanins
  • Colourants
  • Food processing chemistry
  • Fruit juices
  • HPLC-MS
  • Mass spectrometry
  • Pigments
  • Processing effects

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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