Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization

Stabilization of red anthocyanins on the surface of thermally processed red pears (D'Anjou) through complexation with metallic ions and polymerization was investigated. Pears were treated briefly in an aqueous solution containing stannous (Sn) ion, hydrochloric acid, formaldehyde, and tannic acid prior to steaming and canning processes. Polymerization capacity of the treatment solutions was investigated by monitoring the haze formation of the solutions. Aqueous acetone extracts of the peels from fresh and treated pears at major processing steps (pre-treatment, steam-heating, and canning) were subjected to HPLC qualitative analysis on anthocyanins. The total phenolics (TP) and anthocyanin content (ACN) of the peels were measured by Folin–Ciocalteu assay and pH-differential method, respectively. Polymerization capacity of the solution was influenced by the composition, setting-time, and the time of Sn addition into the formulated solutions. The pre-treatment along with steam-heating resulted in stable red pigments on the peels of canned pears. The new pigments are believed to be the complexes of stannous and phenolics, including anthocyanins. No major newly formed anthocyanins or small phenolics were detected in treated pears. Although developed treatment formula did not represent a commercial application yet, this study revealed an effective approach of retaining red anthocyanins on thermally processed fruits.