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Leakage of Anthocyanins from Skin of Raw and Cooked Highbush Blueberries ( Vaccinium corymbosum L.)
Author(s) -
SAPERS GERALD M.,
PHILLIPS JOHN G.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13421.x
Subject(s) - vaccinium , berry , anthocyanin , chemistry , food science , pigment , leakage (economics) , cultivar , raw material , linear relationship , botany , horticulture , biology , mathematics , macroeconomics , organic chemistry , economics , statistics
Anthocyanin leakage from raw, dewaxed, or cooked blueberries was determined by spectrophotometric analysis of water in which berries were stirred. Leakage did not occur with fresh berries but was observed in samples refrigerated for 5 wk that contained soft berries. Dewaxing produced minimal leakage except with samples of poor condition. Pigment losses from dewaxed berries probably resulted from rupturing of the weakened skin. Leakage from cooked berries was more extensive, leakage vs stirring time curves being linear or two‐phase linear. Leakage rates for cooked berries varied among the cultivars compared and appeared to be associated with the incidence of skin rupturing and with berry pigment content.