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Identification of key astringent compounds in aronia berry juice

文献类型： 外文期刊

作者： Huang, Rui 1 ; Fang, Wei 1 ; Xie, Xiaoqing 1 ; Liu, Yutong 1 ; Xu, Changmou 1 ;

作者机构： 1.Univ Nebraska Lincoln, Food Proc Ctr, Dept Food Sci & Technol, Lincoln, NE 68588 USA

2.Hubei Acad Agr Sci, Hubei Biopesticide Engn Res Ctr, Wuhan 430064, Hubei, Peoples R China

关键词： Aronia berry; Astringency; Proanthocyanidins; Thiolytic degradation; Structural analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 393 卷

页码：

收录情况： SCI

摘要： Aronia berry has extremely strong and unpleasant astringent mouthfeel. However, detailed information on the key astringent compounds is still limited. To fill this gap, astringent compounds were firstly separated from aronia juice. Following sensory evaluation, phenolic profile determination, validation by in-vitro models, and thiolytic degradation, key astringent compounds were identified. Results showed when most proanthocyanidins (PAs) were removed while other phenolic compounds remained, the astringency intensity of aronia juice was significantly decreased. In-vitro models, including saliva precipitation index and mucin turbidity, validated PAs rather than anthocyanins as the key astringent compounds. The protein-precipitated PAs from aronia juice were identified as polymers, linked by B-type bonds, with (-)-epicatechin as the extension unit and predominantly as the terminal unit, having a 69.56 mean degree of polymerization (mDP), far higher than the 35.38 mDP of PAs separated directly from juice. These findings would be valuable to the development of targeted astringency mitigation approaches.

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