Anthocyanin Degradation of Blueberry–Aronia Nectar in Glass Compared with Carton during Storage

Abstract

Blueberry-aronia nectar is known as a rich source of anthocyanins, which are mostly destroyed during commercial storage of the product. The factors influencing the rate of degradation are connected to the oxygen protection offered by the packaging, as well as the type of anthocyanidin and the amount of glycosylated sugar. The current study was aimed to compare the stability of total anthocyanin between glass and carton packaging as well as to determine the stability of individual anthocyanin with respect to aglycone and glycosylated sugar. The degradation rate of total anthocyanin degradation rate was 22% higher in carton packaging than glass bottle. The ranking order of the stability of individual anthocyanin with respect to aglycone was as follows (from the most to least stable): cyanindin > peonidin > petunidin > malvidin = delphinidin. The ranking order of the stability of anthocyanins with respect to glycosylated sugars was as follows (from the most to least stable): glucose > galactose > arabinose. As individual anthocyanins have different degradation rates this study can be used to determine the most stable natural colorant and the most sensitive antioxidant among the anthocyanins tested.