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?

ProcyanidinsProcyanidins

Epicatechin Procyanidin B2

Anthocyanin‐Procyanidin PolymersAnthocyanin Procyanidin Polymers

RR1

OH

O+HOR2

O-Glc

OH

OH

OH

O Glc

OHO

OH

OH

Flavonoids

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

pH Effect on Anthocyanin StructurepH Effect on Anthocyanin Structure

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

Consequences of Cell DisruptionConsequences of Cell Disruption

Changes in Antioxidant Activity as Affected b iby Heating

Nicoli et al. (1999) Trends Food Sci. Tech. 10:94-100

Case Study: Processing Effects on Blueberry Polyphenolics

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?