Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

• Published in: Food hydrocolloids Vol. 116; no. C
• Main Authors: Hotchkiss, Arland T., Chau, Hoa K., Strahan, Gary D., Nuñez, Alberto, Simon, Stefanie, White, Andre K., Dieng, Senghane, Heuberger, Eugene R., Yadav, Madhav P., Hirsch, Julie
• Format: Journal Article
• Language: English
• Published: United States Elsevier 28.12.2020
• Subjects: Anthocyanin; Blueberry; Chemistry; Dietary fiber; Food Science & Technology; INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY; Oligosaccharide; Pectin; Xyloglucan
• ISSN: 0268-005X; 1873-7137

Blueberry is a well-known source of antioxidants and prebiotic dietary fiber yet the fate of these health-beneficial ingredients during fruit processing it is not understood. Detailed composition and structure of blueberry pomace (PF) remaining after commercial blueberry fruit puree processing, as well as the water soluble and water insoluble fractions, were determined. The PF was comprised of dietary fiber (60.8%) that was largely insoluble (46.2% vs. 14.6% soluble dietary fiber) pectin, xyloglucan, arabinoxylan and mannan polysaccharides, fructose (11.22%) and glucose (10.37%) free sugars, protein (9%), fat (5%), and anthocyanins (6444.5 μg/g). The most abundant anthocyanins detected in PF were malvidin 3-arabinoside and peonidin 3-glucoside and the pectin was determined to be methyl-esterified and acetylated rhamnogalacturonan I with a 4,5-unsaturated function at the non-reducing end based on oligosaccharide structural analysis. Blueberry PF xyloglucan oligosaccharide side chain structures included xylose, arabinose and galactose consistent with arabino-xyloglucan structure. Additionally, microwave-assisted extraction of blueberry PF (pH 2 for 10 min at 80 °C) was performed to more clearly elucidate pectin structure, and revealed a pectin polymer with high molar mass (1072 kDa) and viscosity that was dependent upon the molar mass. A random coil shape was confirmed for both the blueberry PF and microwave extracted blueberry pectin, which agreed with previous reports that flexible blueberry pectin contributes to strong anthocyanin binding. In summary, the blueberry pomace anthocyanin content was slightly higher than that reported for fresh whole blueberry fruit, which suggests that most blueberry anthocyanins adhered to the pomace fiber, and most likely the insoluble pectin, during and after processing.