期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 11, 页码 3031-3038出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b00616
关键词
cellulose nanofiber; Fe3+-anthocyanin; CaCl2; methyl cellulose; layer-by-layer coating
资金
- Oregon State University Venture Development Fund
This study investigated the mechanisms of anthocyanin pigment retention using Fe3+-anthocyanin complexation and cellulose nanofiber (CNF)/sodium alginate (SA) layer-by-layer (LBL) coatings on thermally processed blueberries in aqueous media. Anthocyanin pigments were polymerized through complexation with Fe3+ but readily degraded by heat (93 degrees C for 7 min) in the aqueous media because of poor stability. CNF/SA LBL coating was successful to retain anthocyanin pigments in thermally processed blueberries. Fruits coated with CNF containing CaCl2 followed by treatment in a SA bath formed a second hydrogel layer onto the CNF layer (LBL coating system) through cross-linking between Ca2+ and alginic acid. Methyl-cellulose-modified CNF improved the interactions between CNF, the fruit surface, and the SA layer. This study demonstrated that the CNF/SA LBL coating system was effective to retain anthocyanin pigments on thermally processed whole blueberries, whereas no combined benefit of complexation with coating was observed. Results explained the mechanisms of the new approaches for developing colorful and nutritionally enhanced anthocyanin-rich fruit products.
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