Articles
REDUCTION IN ANTHOCYANIN EXUDATION FROM INDIVIDUAL QUICK FROZEN LOWBUSH BLUEBERRIES (VACCINIUM ANGUSTIFOLIUM AIT.) THROUGH USE OF EDIBLE FILMS
Article number
574_19
Pages
139 – 145
Language
English
Abstract
A study examining the use of edible films to reduce anthocyanin (ACN) exudation from individual quick frozen (IQF) blueberries was conducted at the Nova Scotia Agricultural College in 1997 and 1998. Six treatments were used consisting of a control (no edible film) and five edible films.
The edible films examined included Colloid 911, Ticalose® CMC 2500 Standard Powder, and Pre-hydrated® Ticalose® CMC 2500 Powder, Alanate 110, and Alanate 310. Coating was achieved by rolling 50 g samples of IQF berries in 0.50 % w/v solutions of the various edible films and allowing the coating to dry for one hour.
Exudation was examined by placing the coated blueberries in either distilled water or uncooked muffin batter that was later baked into a ready to eat product (i.e. muffins). A significant effect of the edible films on anthocyanin exudation in distilled water was observed with the Colloid 911 treated berries having an exudation rate that was 23.9% lower than the control.
The Colloid 911 treatment had similar effects on the uncooked batter and ready to eat product with the uncooked batter having a significantly greater white to black ratio than the control (i.e., greater Hunter Labscan 6000 spectrocolorimeter L values). The Colloid 911 treatment also resulted in a reduced colour shift in the ready-to-eat product with a significantly higher red to green ratio being observed (i.e., greater Hunter Labscan 6000 spectrocolorimeter a values). Therefore, edible films appear to be a viable and efficient means of reducing anthocyanin exudation and the colour shifts (i.e., purple to green) in IQF fruit, and should be examined for use in IQF lowbush blueberry products.
The edible films examined included Colloid 911, Ticalose® CMC 2500 Standard Powder, and Pre-hydrated® Ticalose® CMC 2500 Powder, Alanate 110, and Alanate 310. Coating was achieved by rolling 50 g samples of IQF berries in 0.50 % w/v solutions of the various edible films and allowing the coating to dry for one hour.
Exudation was examined by placing the coated blueberries in either distilled water or uncooked muffin batter that was later baked into a ready to eat product (i.e. muffins). A significant effect of the edible films on anthocyanin exudation in distilled water was observed with the Colloid 911 treated berries having an exudation rate that was 23.9% lower than the control.
The Colloid 911 treatment had similar effects on the uncooked batter and ready to eat product with the uncooked batter having a significantly greater white to black ratio than the control (i.e., greater Hunter Labscan 6000 spectrocolorimeter L values). The Colloid 911 treatment also resulted in a reduced colour shift in the ready-to-eat product with a significantly higher red to green ratio being observed (i.e., greater Hunter Labscan 6000 spectrocolorimeter a values). Therefore, edible films appear to be a viable and efficient means of reducing anthocyanin exudation and the colour shifts (i.e., purple to green) in IQF fruit, and should be examined for use in IQF lowbush blueberry products.
Publication
Authors
D. Percival, N. Crowe, D. Stevens, P.O. Laughlin
Keywords
carboxymethylcellulose, caseinate, spectrocolorimeter
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