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Copy of Thaongo Thesismay2008 AN ABSTRACT OF THE DISSERTATION OF Thao Xuan Ngo for the degree of Doctor of Philosophy in Food Science and Technology presented on August 22, 2007 . Title: Understanting the Principles and Procedures to Retain Green and Red Pigments in Thermally Processed Peels-On Pears (Pyrus communis L.) . Abstract approved: ______________________________________________________ Yanyun Zhao Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium- free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear peel materials Blanching de-waxed green pears (Bartlett and Comice) in zinc solution (1,300- 5,200 ppm) prior to canning resulted in attractive green color on the peels-on canned pears. Zinc pheophytin a was found to be the major zinc chlorophyll derivative created from pheophytin a and zinc ions in finished canned pears. The higher the zinc concentration in blanching solution and the longer the blanching time (6-18 min), the higher the chromacity of the color in canned green pears. The color of canned pears was highly stable during storage and did not show significant change after 19 wk of storage at 38 °C or at least 35 wk of storage at 10 °C under intensive illumination. Red D’Anjou pears were tested with various individual metallic ions in aqueous solutions for pigment complexation with anthocyanins. A formula containing stannous, hydrochloric acid, formalin, and tannic acid was then developed as a pretreatment for stabilizing anthocyanins on the peels of red pears during thermal process. The stabilization was achieved through complexation with stannous ions which integrated the pigments in a cross-linked macromolecular matrix. Tannic acid and formaldehyde were the key reagents for the polymerization of pear peels. The effectiveness of the developed formula was found to be significantly enhanced by steam-heating of treated red pears prior to canning. This study significantly improved our understandings on the principles of pigment retention during thermal process, especially for red anthocyanins in processed fruits and vegetables. Developed procedures can be used to stabilize green and red pigments on pears, as well as other fruits with pigmented peels, contributing in developing high value processed fruit and vegetable products. ©Copyright by Thao Xuan Ngo August 22, 2007 All Rights Reserved Understanding the Principles and Procedures to Retain Green and Red Pigments in Thermally Processed Peels-on Pears ( Pyrus communis L.) by Thao Xuan Ngo A DISSERTATION submitted to Oregon State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy Presented August 22, 2007 Commencement June 2008 Doctor of Philosophy dissertation of Thao Xuan Ngo presented on August 22, 2007 . APPROVED: ________________________________________ Major Professor, representing Food Science and Technology ________________________________________ Head of Department of Food Science and Technology ________________________________________ Dean of the Graduate School I understand that my dissertation will become part of the permanent collection of Oregon State University libraries. My signature below authorizes release of my dissertation to any reader upon request. _____________________________________________________________ Thao Xuan Ngo, Author ACKNOWLEDGEMENTS It is a pleasure to thank the many people who made this thesis possible. My special thanks to Dr. Yanyun Zhao, my major professor and model of my future career. Without her support, flexibility, and guidance, I would never have extended myself so far. Throughout my research and study in Food Science at OSU, she provided encouragement, sound advice on my research and managed to read many versions of my papers and dissertation writing so thoroughly. I am specially obliged to Dr. Ronald Wrolstad who has taught me on chemistry of pigments and color measurement, kept eyes on the progress of my work and always was available when I needed his advice. I would also like to thank Dr. James Kennedy who gave great insight to my work. I thank you all for taking effort in reading and providing me with valuable comments on earlier versions of my thesis. I would also like to thank Dr. Vincent Remcho and Dr. John Selker for serving on my Graduate Committee. I am indebted to Dr. Mike Penner, who was always available to my varied questions on food chemistry and to Dr. Robert McGorrin for his constant encouragement and interest in my work. I would like to recognize Bob Durst and Seth Cohen for advising me on extraction techniques and analysis of phenolics and pigments and their precious time to run the HPLC. I am grateful to Brian Yorgey and Jeff Clawson for assisting me in many different ways in my research and teaching in the pilot plant. Special thanks to Eric Wilhelmsen for all the hard work to create the blasting system and to James Batdorff who patiently taught me about electrical things on various machines I used in the lab and put up with chemical and equipment needs and mishaps. Many thanks to Bob Durst and Dan Smith for being around to help answer my many and varied questions. Thank you to everyone from the Value-Added Fruit and Vegetable Products lab (old and new) for putting up with me for years. Your friendship was irreplaceable. I am also indebted to my many student colleagues for providing a stimulating and fun environment in which to learn and grow. I’d like to extend a special thanks to Vietnamese Ministry of Education and Training that have sponsored my study and to Dennis Anderson, CEO of Green & Green, Inc., Corvallis and Northwest Pear Commissions for funding the research. I am also grateful for the department of food science and technology for providing me an excellent work environment during the past four years. Finally, I would like to thank those closest to me. These are, among others, Robert and Kim Handerson, Tuan and Khanh Truong, Quang Dao, Hien Tran, Tin Huynh, Hao Hong, Chien and Phuong Nguyen, and Hang Le for all the emotional support, camaraderie, entertainment, and caring they provided. Most of all, I feel a deep sense of gratitude for my parents for their absolute confidence in me and I am forever grateful for the unconditional love and support of my wife Ly and our daughter. CONTRIBUTION OF AUTHORS Dr. Yanyun Zhao assisted with the experimental design, data analysis, and writing of each chapter. Dr. Ronald Wrolstad and Dr. James Kennedy provided assistance in the writing of Chapter 2 as well as the experimental design and analytical methods in Chapter 5 and 6. Mr. Dennis Anderson and Mr. Eric Wilhelmsen provided the sugar blasting system used throughout this study for de-waxing the pears. Mr. Brian Yorgey assisted with making jam and canning strawberries. Mr. Bob Durst and Mr. Seth Cohen assisted with the collection of HPLC – DAD data collection. TABLE OF CONTENTS Page 1. Chapter 1 Introduction ........................................................................... 1 2. Chapter 2 Literature Review .................................................................. 4 2.1. Pigments and pear color...................................................................... 4 2.2. Heating and pear color ........................................................................ 5 2.3. Chlorophylls........................................................................................ 6 2.3.1. Chemical structure ..................................................................... 6 2.3.2. Location and physical characteristics......................................... 6 2.3.3. Chlorophylls degradation by heat and acid................................ 7 2.4. Green pigment stabilization ................................................................ 9 2.4.1. Attempts to retain greenness for heat-treated produces............. 9 2.4.2. Major parameters of re-greening procedures using Zn.............. 10 2.5. Flavonoids and red pigments .............................................................. 13 2.5.1. Anthocyanins of fruits and vegetables – variance, structure, and characteristics.............................................................................. 14 2.6. Principles and mechanisms for stabilizing red pigments.................... 17 2.6.1. Intramolecular and intermolecular copigmentations – effects of concentration, structure, pH, medium, and temperature............. 18 2.6.1. 1. Effects of types and concentration of anthocyanins......... 18 2.6.1.2. Cofactors ........................................................................... 19 2.6.1.3. pH...................................................................................... 19 2.6.1.4. Various molecular-stacking types..................................... 20 2.6.1.5. Attractive forces................................................................ 22 2.6.1.6. Effect of temperature on copigmentation in retaining anthocyanin during thermal process................................... 23 2.6.2. Metallo-anthocyanins complexation.......................................... 23 2.6.3. Chemically transformed anthocyanin in the presence of other phenolics and reactive compounds ............................................. 25 2.6.3.1. Electrophilic and nucleophilic reactivity of fruit phenolics .................................................................................................
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