Food Matrix Interaction - Texas A&M AgriLife - agriculture...
Transcript of Food Matrix Interaction - Texas A&M AgriLife - agriculture...
Food Matrix InteractionFood Matrix Interaction
Luke R Howard Ph DLuke R. Howard, Ph.D
k k d hLuke R. HoLukeward, Ph.D.
Phytonutrient/PhytochemicalPhytonutrient/Phytochemical
Components in a plantComponents in a plant
based diet other than
di i l i htraditional nutrients that
can reduce the risk of
degenerative diseases
Berries and Health PromotionBerries and Health Promotion
Prevention of Chronic MechanismsPrevention of Chronic
Diseases
CHD & stroke
Mechanisms
Antioxidant
Anti‐inflammatoryCHD & stroke
Cancer
Neurological disorders
Anti inflammatory
Cell signaling
Gene regulationNeurological disorders
Obesity
Type II diabetes
Gene regulation
Apoptosis
Modulation of enzymesType II diabetes Modulation of enzymes
Fruit and Vegetable PhytochemicalsFruit and Vegetable Phytochemicals
• Fruit and vegetable phytochemicals play anFruit and vegetable phytochemicals play an important role in health‐promotion
• Due to limited shelf life and seasonal• Due to limited shelf‐life and seasonal availability, fruits and vegetables are commonly consumed in various processedcommonly consumed in various processed forms
H d i i h h i l• How does processing impact phytochemical content?
Anthocyanin‐Procyanidin PolymersAnthocyanin Procyanidin Polymers
RR1
OH
O+HOR2
O-Glc
OH
OH
OH
O Glc
OHO
OH
OH
The ProblemThe Problem
• Phytochemicals losses are inevitable duringPhytochemicals losses are inevitable during fruit and vegetable processing
• Losses are due a number of processing• Losses are due a number of processing, biochemical, and food matrix factors
L l d i f• Losses can also occur during storage of processed products
Processing Factors Influencing the Stability f h iof Phytonutrients
• Temperature (blanching and• Temperature (blanching and pasteurization)
• Light
• OxygenOxygen
• Water (washing, soaking, canning)
• Physical removal of tissues
Biochemical Factors Influencing the bili f h iStability of Phytonutrients
• Co factors• Co‐factors• MetalsMetals
• Enzymes
• pH
Food Matrix Factors Influencing the bili f h iStability of Phytonutrients
• Chemical structure/solubility• Chemical structure/solubility
• Tissue localization: Free vs.Tissue localization: Free vs. bound
• Interactions among compoundscompounds
Properties of Phytonutrients in Plant Tissues
Feature Carotenoids Phenolics
Subgroups Lutein, α‐carotene, β‐carotene, zeaxanthin, β‐cryptoxanthin
Phenolic acids,hydroxycinnamates, flavonoids
Solubility Lipid Water
Cellular localization Associated with membrane protein complexes in
Dissolved in vacuole and apoplast some may be cellprotein, complexes in
chloroplast or chromoplastapoplast, some may be cell wall bound (not water soluble)
Structural localization Some types preferentially Anthocyanins preferentially yp p yin surface tissues like peel and outer pericarp
y p yin peel; procyanidins in peel and seed; hydroxycinnamates in flesh ellagitannins in seedsflesh, ellagitannins in seeds
Changes in Antioxidant Activity as Affected b iby Heating
Nicoli et al. (1999) Trends Food Sci. Tech. 10:94-100
Case Study I ObjectivesCase Study I Objectives
• To determine how different preservationTo determine how different preservation methods (canning, pureeing, juicing) affect the retention of blueberryaffect the retention of blueberry polyphenolics and antioxidant capacity
• To determine how storage of processed• To determine how storage of processed products affects the retention of blueberry polyphenolics and antioxidantblueberry polyphenolics and antioxidant capacity
Fresh Berries (Blueberries Blackberries Black raspberries)(Blueberries, Blackberries, Black raspberries)
Analysis of Fresh Berries Frozen Berries Individually Quick Frozen (IQF)
Canned (Water)Canned (Syrup)
Puree Juice Canning Baking
Pie-Frozen Berries
Pie-Canned in Water
Clarified Non-Clarified
Sampling: 1 d, 1 mo, 3 mo, 6 mo
Juice Processing StepsJuice Processing Steps
Frozen berries [1]
Blanched at 95°C for 3 min and Enzyme-treated for 1h at 40°C
[2]
Mash Pressed
Non-clarified Non-Pasteurized juice
[4]
Press-cake [3]
Clarification Pasteurization at 90°C [5]
Clarified Non-Pasteurized juice
[7]
Sediment [6]
Pasteurization at 90°C [8]
Chemical AnalysisChemical Analysis
• Polyphenolics (anthocyanins• Polyphenolics (anthocyanins, procyanidins, chlorogenic acid, flavonols)
d b HPLCmeasured by HPLC
• Antioxidant capacity: ORACFL assayFL
• Polymeric color: Colorimetric assay, measures the amount of anthocyaninmeasures the amount of anthocyanin polymers
Total Anthocyanin Retention and Polymeric C l i Bl b J iColor in Blueberry Juices
100 25
70
80
90
20
%
50
60
70
15
Ret
entio
n%
Polymer
20
30
40
5
10
% R
ric color
0
10
P 1 (mo) 3 (mo) 6 (mo)0
NonClar-ACY Clar-ACY NonClar-PC Clar-PC
Total Anthocyanin Retention and Polymeric C l i C d Bl b iColor in Canned Blueberries
100 40
70
80
90
30
35
n%
50
60
70
20
25
Ret
entio
n Polymeri
20
30
40
10
15% R c color
0
10
P 1 (mo) 3 (mo) 6 (mo)0
5
Water-ACY Syrup-ACY Water-PC Syrup-PC
Total Anthocyanin Retention in Blueberries d iCanned in Syrup
8090
100
n
506070
SyrupBerriesR
eten
tion
10203040 Berries
% R
010
P 1 (mo) 3 (mo) 6 (mo)
Total Anthocyanin Retention and Polymeric l i l bColor in Blueberry Puree
100 45
70
80
90
35
40
%
50
60
70
20
25
30
eten
tion
% Polym
er
20
30
40
10
15% R
e ric Color
0
10
P 1 (mo) 3 (mo) 6 (mo)0
5
ACY PC
Total Flavonol Retention in Blueberry JuicesTotal Flavonol Retention in Blueberry Juices
100
708090
100
506070
Non-clarified
Ret
entio
n
203040 Clarified
% R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
Total Flavonol Retention in Blueberries Canned in Syrupin Syrup
100
708090
100
40506070
SyrupBerries
Ret
entio
n
10203040
% R
010
P 1 (mo) 3 (mo) 6 (mo)
Total Flavonol Retention in Blueberry PureeTotal Flavonol Retention in Blueberry Puree
100
708090
100
506070
Ret
entio
n
203040%
R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
Total Procyanidin Retention in Blueberry iJuices
100
708090
100
506070
Non-clarified
Ret
entio
n
203040 Clarified
% R
010
NP P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
Total Procyanidin Retention in Blueberries d iCanned in Syrup
8090
100
506070
SyrupBerriesR
eten
tion
10203040 Berries
% R
010
P 1 (mo) 3 (mo) 6 (mo)
Total Procyanidin Retention in Blueberry Puree
100
708090
100
506070
Ret
entio
n
203040%
R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
Chlorogenic Acid Retention in Blueberry iJuices
100
708090
100
506070
Non-clarified
Ret
entio
n
203040 Clarified
% R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
Chlorogenic Acid Retention in Blueberries d iCanned in Syrup
8090
100
506070
SyrupBerrieset
entio
n
10203040 Berries
% R
e
010
P 1 (mo) 3 (mo) 6 (mo)
Chlorogenic Acid Retention in Blueberry Puree
100
708090
100
506070
Ret
entio
n
203040%
R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
ORACFL Retention in Blueberry JuicesORACFL Retention in Blueberry Juices
100
708090
100
n
506070
Non-clarified
Ret
entio
n
203040 Clarified%
R
010
NP P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
ORACFL Retention in Canned BlueberriesORACFL Retention in Canned Blueberries
100
708090
100
n
506070
Water
Ret
entio
n
203040 Syrup%
R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
ORACFL Retention in Blueberry PureeORACFL Retention in Blueberry Puree
100
708090
100
n
506070
Ret
entio
n
203040%
R
010
P 1 (mo) 3 (mo) 6 (mo)( ) ( ) ( )
DiscussionDiscussion
• Which processing biochemical and foodWhich processing, biochemical, and food matrix factors most likely played a role in polyphenolic losses during processing andpolyphenolic losses during processing and storage of blueberry products?
• Why does the antioxidant capacity of stored• Why does the antioxidant capacity of stored products change little during storage despite losses of anthocyanins and procyanidins?losses of anthocyanins and procyanidins?
Discussion ContinuedDiscussion Continued
• What steps can processors take to minimizeWhat steps can processors take to minimize phytonutrient losses during processing and storage?storage?
• What steps can consumers take to minimize phytonutrient losses following purchase ofphytonutrient losses following purchase of processed berry products?
W ld d b d• Would you expect processed berry products to have the same health benefits as fresh b i ?berries?