pre and post harvesting strategies and processing modulation to enhance anthocyanin content in food...
TRANSCRIPT
Pre and post harvesting strategies and processing modulation to enhance anthocyanin content in food
A Predmore, G Sigurdson, and N AhmadianiaThe Ohio State University
Introduction
Chemical properties
◦ Flavonoid, C6C3C6 carbon skeleton
◦ Water soluble pigments
◦ Capable of producing red, purple, and blue colors
◦ Glycosylation at C3 and C5
◦ Acylation of sugar with aliphatic or aromatic acids
O
O
OH
HO
O
R1
O
OHO
HO HO
OH
HOO
OHOH
O
R2
A
B
3
5
OH
Introduction Natural antioxidant with possible health
benefits
◦ Reduce the risk of
Cardiovascular disease
Cancer
Obesity
◦ Protective properties
Anti-inflammatory
Diabetes
(Heins and others 2001; He and Giusti 2011; Pereira and others 2009; Andersen and Markham 2006)
Introduction
Anthocyanins biosenthesisActivate the genes necessary to
anthocyanin synthesis Initiating step involves
Phenylalanine Ammonia LyasePAL the rate limiting enzyme Other in increased activity of the
pentose-phosphate pathway and decreased protein synthesis
Not always intermediate compounds carried through to completion
Pre Harvest Techniques
Intrinsic effects ◦ Plant varieties
◦ Maturation stage
Extrinsic effects◦ Light
◦ Nutrients (N, P, …)
◦ pH of soil
◦ Irrigation system
◦ Wounding
◦ Pathogen infection
◦ Fungal elicitors
Pre Harvest Techniques Variety
ANC content varies between different varieties
Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb He, Altman A, Kerem Z, Flaishman Ma. 2006. Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (Ficus carica L.). J Agric Food Chem 54: 7717-7723.
Pre Harvest Techniques Harvest Time
Two peaks in the anthocyanins production during plant maturation
Two varieties of apple ‘Elstar’ and ‘jonagold’
Comparison of the anthocyanin contents in the skin
Anthocyanin content high early and late in the season
Awad MA, Jager AD, Plas LH, Krol AR. 2001. Flavonoid and chlorogenic acid changes in skin of `Elstar' and `Jonagold' apples during development and ripening. J Hortic Sci 90: 69-83.
Pre Harvest Techniques Light
Affect photomorphogenic reactions in plant Photomorphogenic phenomenon depends on photoreceptors Photoreceptors helps in the induction of anthocyanins
◦ Phytochrome◦ Blue/UV light photoreceptor◦ Cryptochrom◦ Protochlorophyllide
Photoreceptors alter the expression of the anthocyanin regulatory and structural genes
Resulted in enhancement of the rate of anthocyanin synthesis
http://www.youtube.com/watch?v=mJBv-vPLJn0&feature=related
http://www.youtube.com/watch?v=mJBv-vPLJn0&feature=related
Pre Harvest Techniques Light
Production of anthocyanins studied in Lollo Rosso lettuce ‘Revolution’
Plastics that block progressively at 20-nm intervals across the UV region
Total anthocyanins were greatest when both UVA and UVB were present
Tsormpatsidis E,∗, Henbest R.G.C, Davis F.J, Battey N.H, Hadley P, Wagstaffe A. 2008. UV irradiance as a major influence on growth, development and secondary products of commercial importance in Lollo Rosso lettuce ‘Revolution’ grown under polyethylene films. Environ exp bot (63) 232–239
Pre Harvest Techniques Light
Carrot cells were culturedIrradiated by white fluorescent
lamp at various intensities Cells were collected by
centrifugeExtracted with acidified
methanolIncreased sharply (0- 2000 Ix)Slow increase (2000-8000 Ix)
Takeda J. 1988. Light-Induced Synthesis of Anthocyanin in Carrot Cell in Suspension. Exp bot (39) 1065-1077.
Pre Harvest Techniques Nutrients
Different level of (N, P, K, Mg and Ca)One nutrient given at different levels;
remaining four nutrient at normal levelFruits randomly collected at commercial
harvest timeNutrient analyzed in the leafsNegative correlation between N and
ANC concentration“Carbon-Nutrient Balance” hypothesis
hold trueLow availability of N in organic fertilizers
could increase the ANC concentration Awad MA, Jager AD. 2002. Relationship between fruit nutrients and concentration of flavonoids and chlorogenic acid in “Elstar” apple skin. J Hortic Sci 92: 265-276.
Pre Harvest Techniques pH
Color of flowers affected by the pH of soil
Grape cell culturesLow pH caused more
anthocyanin production
Suzuki M. 1995. Enhancement of Anthocyanin Accumulation by High Osmotic Stress and Low pH in Grape Cells (Vitis hybrids). Plant Physiol 147: 152-155.
Post Harvest TechniquesStorage Techniques
◦Temperature
◦Light exposure
◦Environmental Gases
Preservation & Maturation Techniques◦CA, MAP, SO2, Hexanal/Hexenal, Ozone
◦Ethylene
◦Methyl Jasmonate
Post Harvest TechniquesStorage
Temperature ◦Influences enzymatic activity
◦High heat denatures enzymes
◦Freezing slows enzyme activity
Abiotic stress increases production of secondary metabolites
Minimize PPO activity◦Lessen exposure to oxygen
Post Harvest TechniquesStorage
Freezing◦Small increase in ANC content with
time
Cooler Conditions (0-10 °C)◦High increases, in may products
◦71% increase in pomegranate at 10 °C after 6 wks
◦2-6 time increase in strawberry and raspberry between 10-20 °C after 10 days
Post Harvest TechniquesStorage
Light◦Required for metabolite production
◦Effects vary with type: UV or Visible
◦Production of chromophores to protect against oxidative effects
Post Harvest TechniquesStorage
Exposure of light equivalent of a normal day◦>double amount of ANC content in most
products than dark storage
UV-C◦20% ANC increase in blueberries compared
to visible light treatment
◦Reduction of ripe-rot, shelf life extension
Gamma Radiation◦Conflicting evidence, generally lowered ANC
Post Harvest TechniquesStorage
Environmental Gases: Carbon Dioxide◦Slows microbe growth
◦Reduces PPO and other enzyme activity
◦Inverse relationship with PAL Increase CO2 leads to decrease of PAL
activity
◦Reversible action ANC increases after moving to normal air
storage
Post Harvest TechniquesPreservation Treatment
CA, MAP, SO2, Hexanal/Hexenal, Ozone◦Reduce microbial activity, esp. fungi
◦Alters respiration and enzyme activity
◦Control senesce
Generally caused ANC losses◦8 μL hexanal MAP treatment for 38 days: no
loss
◦Intermittent ozone shock treatment: no loss
Post Harvest TechniquesMaturation Treatment
Ethylene Gas◦Produced by fresh produce during
ripening
◦Induces ripening: flavor & secondary metabolite production
◦Levels as low as 15 μL/L of air, increase PAL activity
◦No significant changes in already ripened fruit
Post Harvest TechniquesMaturation Treatment
Methyl Jasmonate◦Two-fold mechanism
Stress/Injury Reaction
Causes increased ethylene production
◦Linear trend of anthocyanin increases with MJ concentration Increases of 3x-100x, ANC type
dependant in apples
◦Application of light still required
Processing ModulationsTemperaturepHOzoneEffect of EnzymesHigh pressure processingInteraction with ascorbic acid
Processing ModulationsTemperature
Anthocyanins very sensitive to heating◦Anthocyanin content in elderberries was
decreased by 50% after 3h at 90⁰C
◦Anthocyanin content in blackberry and strawberry puree significantly decreased after 70oC treatment for 2 min
Logarithmic pattern of destruction as temperature increases Sadilova, E., Stintzing, F. C., & Carle, R. (2006). Thermal degradation of acylated and nonacylated
anthocyanins. Journal of Food Science, 71, C504eC512. Patras, A., Brunton, N. P., Gormely, T. R., & Butler, F. (2009). Impact of high pressure processing on antioxidant activity, ascorbic acid, anthocyanins and instrumental colour of blackberry and strawberry puree. Innovative Food Science and Emerging Technologies, 10(3), 308e313.
Processing ModulationspH
•As the pH increases, typically the stability of anthocyanins decreases
•High pH in grapes can have effects on the color and stability of the pigments
Morris, J.R., W.A. Sistrunk, J. Junek and C.A. Sims, (1986). Effects of maturity, juice storage, and juice extraction and temperature on quality on concord grape juice. J. Am. Sci, 111: 742-746. Laleh, G. H., Frydoonfar, H., Heidary, R., Jameei, R., & Zare, S. (2006). The effect of light temperature, pH and species on stability of anthocyanin pigments in four berneris species. Pakistan Journal of Nutrition, 5, 90–92.
Processing ModulationsOzone
Ozone is a very powerful oxidantAnthocyanins are very sensitive
to ozone treatment In a strawberry juice model,
treatment with 7.8% w/w ozone ◦92.8% reduction in anthocyanin
content
Tiwari, B. K., O’Donnell, C. P., Patras, A., Brunton, N. P., & Cullen, P. J. (2009). Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice. FoodChemistry, 113(4),1119e1126.
Processing ModulationsEffect of Enzymes
Polyphenoloxidase (PPO)◦Causes browning in fruits
When PPO completely inactivated, stability of pelargonidins was intact during storage
β-glucosidase and peroxidase also play roles in anthocyanin degradation during storageGarcia-Palazon, A., Suthanthangjai, W., Kajda, P., & Zabetakis, I. (2004). The effects of high hydrostatic pressure on b-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa). Food Chemistry, 88, 7e10.
Processing ModulationsHigh Pressure Processing
Method of preserving and sterilizing food using very high pressure
Anthocyanins are stable during HPPVarying stability after storage
◦Based on MPa of treatment
◦Amount of PPO inactivationCyanidin 3-glucoside and cyanidin 3-
sophoroside had higher rates of stability during storage after 800MPa treatment than 400 or 600MPa in raspberries
Suthanthangjai, W., Kajda, P., & Zabetakis, I. (2005). The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry, 90, 193e197.
Processing ModulationsInteraction with Ascorbic Acid
Studied extensivelyMay occur by oxidation or
condensation of the ascorbic acid with the pigments from the anthocyanins
Causes numerous interactions including:◦Degradation of both compounds
◦Decrease in color
◦Decrease in the quality of the product Markakis, P., Livingstone, G. E., & Fillers, G. R. (1957). Quantitative aspects of strawberry pigment degradation. Food Research, 22, 117e130.
ConclusionMany factors influence anthocyanin content
and stability including: ◦ Pre-harvest factors
Varity affects the ANC production
ANC content varies during maturation
White light increase ANC concentration
Higher concentration of Nitrogen could decrease ANC
pH of soil could affect the ANC production
◦ Post-harvest factors
◦ Processing modulations Most processing conditions degrade anthocyanins
More research is needed for alternative methods