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He J, Ye S, Correia P, Fernandes I, Zhang R, Wu M, Freitas V, Mateus N, Oliveira H. Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Compr Rev Food Sci Food Saf 2022; 21:3096-3128. [PMID: 35534086 DOI: 10.1111/1541-4337.12970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 02/01/2022] [Accepted: 04/07/2022] [Indexed: 01/01/2023]
Abstract
Over the years, anthocyanins have emerged as one of the most enthralling groups of natural phenolic compounds and more than 700 distinct structures have already been identified, illustrating the exceptional variety spread in nature. The interest raised around anthocyanins goes way beyond their visually appealing colors and their acknowledged structural and biological properties have fueled intensive research toward their application in different contexts. However, the high susceptibility of monoglycosylated anthocyanins to degradation under certain external conditions might compromise their application. In that regard, polyglycosylated anthocyanins (PGA) might offer an alternative to overcome this issue, owing to their peculiar structure and consequent less predisposition to degradation. The most recent scientific and technological findings concerning PGA and their food sources are thoroughly described and discussed in this comprehensive review. Different issues, including their physical-chemical characteristics, consumption, bioavailability, and biological relevance in the context of different pathologies, are covered in detail, along with the most relevant prospective technological applications. Due to their complex structure and acyl groups, most of the PGA exhibit an overall higher stability than the monoglycosylated ones. Their versatility allows them to act in a wide range of pathologies, either by acting directly in molecular pathways or by modulating the disease environment attributing an added value to their food sources. Their recent usage for technological applications has also been particularly successful in different industry fields including food and smart packaging or in solar energy production systems. Altogether, this review aims to put into perspective the current state and future research on PGA and their food sources.
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Affiliation(s)
- Jingren He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Shuxin Ye
- Yun-Hong Group Co. Ltd, Wuhan, China
| | - Patrícia Correia
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Rui Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Muci Wu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Victor Freitas
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Nuno Mateus
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Hélder Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules 2022; 27:molecules27134202. [PMID: 35807448 PMCID: PMC9268037 DOI: 10.3390/molecules27134202] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/22/2022] [Accepted: 06/27/2022] [Indexed: 01/02/2023] Open
Abstract
A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin−protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15 min), and heating sequence (mixed-heated or heated-mixed) were studied. The pH influenced the color, turbidity, particle size, and zeta-potential of the mixtures, but its impact was mainly significant when heating was introduced. Heating increased the amount of BCP in the complexes—especially at pH 3.5, where 88% w/w of the initial pectin was found in the sedimented (insoluble) fraction. Based on phase-separation measurements, the mixed-heated system at pH 4.5 displayed greater stability than at pH 3.5. Heating sequence was essential in preventing destabilization of the systems; mixing of components before heating produced a more stable system with small complexes (<300 nm) and relatively low polydispersity. However, heating WP before mixing with BCP prompted protein aggregation—producing large complexes (>400 nm) and worsening the destabilization. Peak shifts and emergence (800−1200 cm−1) in infrared spectra confirmed that BCP and WP functional groups were altered after mixing and heating via electrostatic, hydrophobic, and hydrogen bonding interactions. This study demonstrated that appropriate processing conditions can positively impact anthocyanin-bound pectin−protein interactions.
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53
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Kumar L, Tian B, Harrison R. Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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54
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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55
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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56
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Zhang Z, Zhang J, Fan L, Kilmartin PA. Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms. Food Chem 2022; 373:131426. [PMID: 34717084 DOI: 10.1016/j.foodchem.2021.131426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/28/2021] [Accepted: 10/16/2021] [Indexed: 11/26/2022]
Abstract
The degradation kinetic of cyanidin-3-O-glucoside was determined in combination with different antioxidants, namely ascorbic acid, cysteine, reduced glutathione, and sodium sulfite at different concentrations and temperatures (4, 20, and 37 °C) in model Chinese bayberry wine. Ascorbic acid, cysteine, and reduced glutathione accelerated cyanidin-3-O-glucoside degradation; half-life times decreased by ca. 46 ∼ 93%, 0.39 ∼ 88%, and 1.6 ∼ 92% respectively when the concentrations of antioxidants were 0.1 ∼ 5 mM. Thiols with more -SH groups lead to faster degradation of cyanidin-3-O-glucoside. Interactions of oxidized cyanidin-3-O-glucoside with antioxidants were evaluated in aqueous solution and methanol to investigate the degradation mechanism of anthocyanin after oxidation. An anthocyanin-cysteine adduct was identified by LC-MS and formation pathways are proposed, along with mechanisms of anthocyanin degradation induced by antioxidants.
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Affiliation(s)
- Zhengwei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Jin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
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57
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Martínez-Gil A, Del Alamo-Sanza M, Nevares I. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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58
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Albert NW, Lafferty DJ, Moss SMA, Davies KM. Flavonoids – flowers, fruit, forage and the future. J R Soc N Z 2022. [DOI: 10.1080/03036758.2022.2034654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nick W. Albert
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Declan J. Lafferty
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Sarah M. A. Moss
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Kevin M. Davies
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
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59
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Voss DM, Miyagusuku-Cruzado G, Giusti MM. Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside. NPJ Sci Food 2022; 6:16. [PMID: 35181657 PMCID: PMC8857255 DOI: 10.1038/s41538-022-00131-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 01/20/2022] [Indexed: 11/20/2022] Open
Abstract
Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyranocyanidin-3-glucoside (pyruvic acid cofactor), 10-methyl-pyranocyanidin-3-glucoside (acetone cofactor), and 10-catechyl-pyranocyanidin-3-glucoside (caffeic acid cofactor) with their anthocyanin precursor to evaluate the role of the pyranoanthocyanin C10 substitution on stability. Pyranoanthocyanins exhibited absorbance half-lives ~2.1–8.6 times greater than cyanidin-3-glucoside, with ~15–52% of their original pigment remaining after 12 h of 90 °C heating at pH 3.0. 10-Methyl-pyranocyanidin-3-glucoside was the most stable (p < 0.01) based on UHPLC-PDA analysis, while 10-catechyl-pyranocyanidin-3-glucoside had the most stable color in part due to contribution from a colored degradation compound. Protocatechuic acid formed in all heated samples, which suggested a similar degradation mechanism among pigments. In conclusion, the C10 substitution impacted the extent of pyranoanthocyanin stability and the degradation compounds formed.
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Affiliation(s)
- Danielle M Voss
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - Gonzalo Miyagusuku-Cruzado
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - M Mónica Giusti
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
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60
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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61
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Sousa D, Basílio N, Oliveira J, de Freitas V, Pina F. A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:656-668. [PMID: 34982560 DOI: 10.1021/acs.jafc.1c06521] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The kinetics and thermodynamics of the pH-dependent reversible and irreversible processes leading to color fading of pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, and cyanidin-3-O-glucoside dyes in aqueous solutions are reported. Following the addition of base to the flavylium cation, the quinoidal bases disappear by three distinct steps: (i) in an acidic medium by a biexponential process, in which the faster step is controlled by the hydration reaction and the slower one by cis-trans isomerization; the degradation process occurs essentially from the anionic quinoidal base; (ii) in a basic medium (pH > 9.5), in which the disappearance of the anionic bases is monoexponential, with the rate proportional to the hydroxyl concentration (hydroxyl attack), leading to anionic chalcones (cis and trans) at equilibrium─the slower degradation step occurs from the di- and trianionic chalcones; and (iii) in the pH region circa 7.7 < pH < 9.5, in which hydration and hydroxyl attacks are much slower than anionic quinoidal base degradation (which is the rate-controlling step) and the equilibrium cannot be attained.
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Affiliation(s)
- Diogo Sousa
- iBB─Institute for Bioengineering and Biosciences and Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- Área Departamental de Engenharia Química, Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, R. Conselheiro Emídio Navarro, 1, 1959-007 Lisboa, Portugal
| | - Nuno Basílio
- Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Joana Oliveira
- LAQV─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Fernando Pina
- Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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62
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Weber F. Noncovalent Polyphenol-Macromolecule Interactions and Their Effects on the Sensory Properties of Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:72-78. [PMID: 34962801 DOI: 10.1021/acs.jafc.1c05873] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural diversity of the interaction partners and the corresponding variety of binding mechanisms, the determination of the distinct sensorial consequences and the correlation with molecular features is complicated. Well-documented examples include the attenuation of astringency elicited by tannins in the presence of polysaccharides or the precipitation of anthocyanins by cell-wall polysaccharides during fruit juice processing. The proposed mechanism suggests that there exist additional intricate interactions including ternary complexes. The analytical characterization of the formed complexes is difficult due to the reversible nature of these interactions.
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Affiliation(s)
- Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany
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63
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Chlorophyll- and anthocyanin-rich cell organelles affect light scattering in apple skin. Photochem Photobiol Sci 2022; 21:261-273. [PMID: 35000185 DOI: 10.1007/s43630-021-00164-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 12/21/2021] [Indexed: 10/19/2022]
Abstract
Apple skin contains several groups of strongly absorbing cell organelles with pigments that change dynamically in type and concentration during fruit maturation. Chlorophylls and carotenoids, both primarily involved in photosynthesis, are found in the grana of chloroplasts, while anthocyanin vacuolar inclusions (AVIs) accumulate for light protection in red-skinned cultivars. A Mie model describing light scattering by absorbing spherical particles in a non-absorbing medium allowed to theoretically investigate the explicit influence of grana and AVIs on the effective scattering coefficient [Formula: see text] and the absorption coefficient [Formula: see text]. The reconstruction of the complex refractive indices of the organelles predicted anomalous dispersion, i.e., a local increase in the real part of the refractive index in the spectral regions with high chlorophyll and anthocyanin absorption, in agreement with the Kramers-Kronig relations. As a result, peaks in [Formula: see text] were predicted to be shifted to longer wavelengths compared to the corresponding [Formula: see text] bands. This selective scattering effect was confirmed experimentally with integrating sphere measurements for red- or green-skinned apple samples of the cultivars 'Elstar', 'Gala' or 'Jonagold'. Comparison between simulations and measurements indicated that the Soret bands of chlorophyll a and chlorophyll b are at 435 nm and 469 nm, respectively, and overlap with the absorption of carotenoids, whose red-most edge is at 488 nm. For anthocyanin absorption, a pronounced blue shift from 550 to 520 nm was observed, indicating structural or chemical changes of AVIs.
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Co-Ingestion of Natal Plums ( Carissa macrocarpa) and Marula Nuts ( Sclerocarya birrea) in a Snack Bar and Its Effect on Phenolic Compounds and Bioactivities. Molecules 2022; 27:molecules27010310. [PMID: 35011541 PMCID: PMC8746984 DOI: 10.3390/molecules27010310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 12/14/2022] Open
Abstract
This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit α-glucosidase. A Natal plum-Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and α-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.
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65
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CHEN S, WU L, LI Y, DENG W. Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
| | - Li WU
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Wei DENG
- Fujian Academy of Agricultural Sciences, China; Fujian Agriculture and Forestry University, China
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66
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Nguyen Q, Dang T, Nguyen T, Nguyen T, Nguyen N. Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray-dried powder. Food Sci Nutr 2022; 10:191-203. [PMID: 35035921 PMCID: PMC8751440 DOI: 10.1002/fsn3.2659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/15/2021] [Accepted: 10/29/2021] [Indexed: 11/15/2022] Open
Abstract
Anthocyanins are important phytochemical compounds in nature that are of interest not only for their health benefits such as antioxidant, anti-inflammatory, and anti-carcinogenic properties, but also for their role in imparting attractive and characteristic color to food products. In this study, anthocyanins from hibiscus (Hibiscus sabdariffa L.) calyces were microencapsulated by spray-drying technique using maltodextrin as the carrier. The experiment was carried out in the full factorial design with two factors, namely inlet temperature (150, 160, and 170°C) and anthocyanin to maltodextrin mass ratio (1:50, 1:60, 1:70, 1:80, 1:90, and 1:100) with the aim of investigating the effect of spray drying conditions on phenolic content, anthocyanin, antioxidant activity, and color of spray-dried hibiscus powder. The results showed that increasing the carrier ratio significantly reduced the antioxidant content and their activities in the powder. However, the high level of carriers exhibited a protective effect in encapsulating anthocyanin compounds into the maltodextrin matrix, which was demonstrated by high encapsulation efficiency (>85%) observed in the samples prepared at a ratio of 1:100. It should be highlighted that although high temperature (170°C) reduced total anthocyanin concentration, it actually enhanced total phenolic content. In addition, the moisture content of the powder declined with increasing carrier ratio and inlet temperature, and it was found to be in the range of 5.57%-10.19% in the powder. With solubility greater than 93.71%, the total phenolic and total anthocyanin content of spray-dried hibiscus powder were 31.5-41.9 (mg gallic acid equivalent/g of dry powder) and 6.08-10.47 (mg cyanidin-3-glucoside/g of dry powder), respectively.
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Affiliation(s)
- Quoc‐Duy Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thanh‐Thuy Dang
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi‐Van‐Linh Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi‐Thuy‐Dung Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Nhu‐Ngoc Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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67
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DeMoranville KJ, Carter WA, Pierce BJ, McWilliams SR. Flight and dietary antioxidants influence antioxidant expression and activity in a migratory bird. Integr Org Biol 2021; 4:obab035. [PMID: 35112051 PMCID: PMC8802218 DOI: 10.1093/iob/obab035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 11/05/2021] [Accepted: 12/23/2021] [Indexed: 11/17/2022] Open
Abstract
Ecologically relevant factors such as exercise and diet quality can directly influence how physiological systems work including those involved in maintaining oxidative balance; however, to our knowledge, no studies to date have focused on how such factors directly affect expression of key components of the endogenous antioxidant system (i.e., transcription factors, select antioxidant genes, and corresponding antioxidant enzymes) in several metabolically active tissues of a migratory songbird. We conducted a three-factor experiment that tested the following hypotheses: (H1) Daily flying over several weeks increases the expression of transcription factors NRF2 and PPARs as well as endogenous antioxidant genes (i.e., CAT, SOD1, SOD2, GPX1, GPX4), and upregulates endogenous antioxidant enzyme activities (i.e., CAT, SOD, GPx). (H2) Songbirds fed diets composed of more 18:2n-6 PUFA are more susceptible to oxidative damage and thus upregulate their endogenous antioxidant system compared with when fed diets with less PUFA. (H3) Songbirds fed dietary anthocyanins gain additional antioxidant protection and thus upregulate their endogenous antioxidant system less compared with songbirds not fed anthocyanins. Flight training increased the expression of 3 of the 6 antioxidant genes and transcription factors measured in the liver, consistent with H1, but for only one gene (SOD2) in the pectoralis. Dietary fat quality had no effect on antioxidant pathways (H2), whereas dietary anthocyanins increased the expression of select antioxidant enzymes in the pectoralis, but not in the liver (H3). These tissue-specific differences in response to flying and dietary antioxidants are likely explained by functional differences between tissues as well as fundamental differences in their turnover rates. The consumption of dietary antioxidants along with regular flying enables birds during migration to stimulate the expression of genes involved in antioxidant protection likely through increasing the transcriptional activity of NRF2 and PPARs, and thereby demonstrates for the first time that these relevant ecological factors affect the regulation of key antioxidant pathways in wild birds. What remains to be demonstrated is how the extent of these ecological factors (i.e., intensity or duration of flight, amounts of dietary antioxidants) influences the regulation of these antioxidant pathways and thus oxidative balance.
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Affiliation(s)
| | - Wales A Carter
- Dept. of Natural Resources Science, University of Rhode Island, Kingston RI 02881
| | | | - Scott R McWilliams
- Dept. of Natural Resources Science, University of Rhode Island, Kingston RI 02881
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Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15290-15300. [PMID: 34894689 PMCID: PMC8704169 DOI: 10.1021/acs.jafc.1c05880] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
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Affiliation(s)
- Elena Bueno-Aventín
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Ana Escudero
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Purificación Fernández-Zurbano
- Instituto
de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno
de La Rioja). Finca La
Grajera, Logroño, La Rioja E-26007, Spain
| | - Vicente Ferreira
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
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69
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Tiwari A, Bendi A, Bhathiwal AS. An Overview on Synthesis and Biological Activity of Chalcone Derived Pyrazolines. ChemistrySelect 2021. [DOI: 10.1002/slct.202103779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Aditi Tiwari
- Department of Chemistry Faculty of Science Shree Guru Gobind Singh Tricentenary University Gurugram 122505 Haryana India
| | - Anjaneyulu Bendi
- Department of Chemistry Faculty of Science Shree Guru Gobind Singh Tricentenary University Gurugram 122505 Haryana India
| | - Anirudh Singh Bhathiwal
- Department of Chemistry Faculty of Science Shree Guru Gobind Singh Tricentenary University Gurugram 122505 Haryana India
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Agati G, Guidi L, Landi M, Tattini M. Anthocyanins in photoprotection: knowing the actors in play to solve this complex ecophysiological issue. THE NEW PHYTOLOGIST 2021; 232:2228-2235. [PMID: 34449083 PMCID: PMC9291080 DOI: 10.1111/nph.17648] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Affiliation(s)
- Giovanni Agati
- National Research Council of ItalyInstitute of Applied Physics ‘Nello Carrara’Via Madonna del Piano 10Sesto Fiorentino, FlorenceI‐50019Italy
| | - Lucia Guidi
- Department of Agriculture, Food and EnvironmentUniversity of PisaVia del Borghetto 80I‐56124PisaItaly
| | - Marco Landi
- Department of Agriculture, Food and EnvironmentUniversity of PisaVia del Borghetto 80I‐56124PisaItaly
| | - Massimiliano Tattini
- Institute for Sustainable Plant ProtectionNational Research Council of ItalyVia Madonna del Piano 10I‐50019Sesto Fiorentino, FlorenceItaly
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71
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A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102864] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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Yoon J, Hou Y, Knoepfel AM, Yang D, Ye T, Zheng L, Yennawar N, Sanghadasa M, Priya S, Wang K. Bio-inspired strategies for next-generation perovskite solar mobile power sources. Chem Soc Rev 2021; 50:12915-12984. [PMID: 34622260 DOI: 10.1039/d0cs01493a] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Smart electronic devices are becoming ubiquitous due to many appealing attributes including portability, long operational time, rechargeability and compatibility with the user-desired form factor. Integration of mobile power sources (MPS) based on photovoltaic technologies with smart electronics will continue to drive improved sustainability and independence. With high efficiency, low cost, flexibility and lightweight features, halide perovskite photovoltaics have become promising candidates for MPS. Realization of these photovoltaic MPS (PV-MPS) with unconventionally extraordinary attributes requires new 'out-of-box' designs. Natural materials have provided promising designing solutions to engineer properties under a broad range of boundary conditions, ranging from molecules, proteins, cells, tissues, apparatus to systems in animals, plants, and humans optimized through billions of years of evolution. Applying bio-inspired strategies in PV-MPS could be biomolecular modification on crystallization at the atomic/meso-scale, bio-structural duplication at the device/system level and bio-mimicking at the functional level to render efficient charge delivery, energy transport/utilization, as well as stronger resistance against environmental stimuli (e.g., self-healing and self-cleaning). In this review, we discuss the bio-inspired/-mimetic structures, experimental models, and working principles, with the goal of revealing physics and bio-microstructures relevant for PV-MPS. Here the emphasis is on identifying the strategies and material designs towards improvement of the performance of emerging halide perovskite PVs and strategizing their bridge to future MPS.
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Affiliation(s)
- Jungjin Yoon
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Yuchen Hou
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Abbey Marie Knoepfel
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Dong Yang
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Tao Ye
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Luyao Zheng
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Neela Yennawar
- Huck Institute of the Life Sciences, Pennsylvania State University, University Park, 16802, PA, USA
| | - Mohan Sanghadasa
- U.S. Army Combat Capabilities Development Command Aviation & Missile Center, Redstone Arsenal, Alabama, 35898, USA
| | - Shashank Priya
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
| | - Kai Wang
- Department of Materials Science & Engineering, Pennsylvania State University, University Park, 16802, PA, USA.
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74
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Zhao X, He F, Zhang XK, Shi Y, Duan CQ. Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems. Food Chem 2021; 375:131670. [PMID: 34848083 DOI: 10.1016/j.foodchem.2021.131670] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 10/31/2021] [Accepted: 11/21/2021] [Indexed: 11/26/2022]
Abstract
Phenolic copigments have important influence on red wine color. In this study, UV-visible spectrophotometer and UHPLC-Q-TOF-MS were combined to investigate the effects of three types of phenolic copigments (gallic acid, (-)-epicatechin, and quercetin-3-O-glucoside) on the stability and color properties of five common 3-O-monoglucosidic anthocyanins in model wine solutions. Results showed low concentrations (0.5 mM) of gallic acid and (-)-epicatechin protected anthocyanins from degradation, whereas high concentrations (8 mM) of them had the opposite effect. Quercetin-3-O-glucoside always improved the stability of anthocyanins despite its additive amount (0.1 mM or 0.4 mM). Even small quantity of (-)-epicatechin led to obvious yellow hue into the solution, and xanthylium derivatives generated from (-)-epicatechin were detected. Antagonistic effect among the three copigments was observed, probably as a result of competition of intermolecular copigmentation. Additionally, the stability of anthocyanins was significantly influenced by their structures: cyanidin-3-O-glucoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside were more stable than delphinidin-3-O-glucoside and petunidin-3-O-glucoside.
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Affiliation(s)
- Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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75
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Shen Y, Zhang N, Tian J, Xin G, Liu L, Sun X, Li B. Advanced approaches for improving bioavailability and controlled release of anthocyanins. J Control Release 2021; 341:285-299. [PMID: 34822910 DOI: 10.1016/j.jconrel.2021.11.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
Abstract
Anthocyanins are a group of phytochemicals responsible for the purple or red color of plants. Additionally, they are recognized to have health promoting functions including anti-cardiovascular, anti-thrombotic, anti-diabetic, antimicrobial, neuroprotective, and visual protective effect as well as anti-cancer activities. Thus, consumption of anthocyanin supplement or anthocyanin-rich foods has been recommended to prevent the risk of development of chronic diseases. However, the low stability and bioavailability of anthocyanins limit the efficacy and distribution of anthocyanins in human body. Thus, strategies to achieve target site-local delivery with good bioavailability and controlled release rate are necessary. This review introduced and discussed the latest advanced techniques of designing lipid-based, polysaccharide-based and protein-based complexes, nano-encapsulation and exosome to overcome the limitation of anthocyanins. The improved bioavailability and controlled release of anthocyanins have great significance for gastrointestinal tract absorption, transepithelial transportation and cellular uptake. The techniques of applying different biocompatible materials and modifying the solubility of anthocyanins complex could achieve target site-local delivery with negligible degradation and good bioavailability in human body.
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Affiliation(s)
- Yixiao Shen
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ning Zhang
- College of Horticulture Science and Technology, Hebei Normal University of Science & Technology, Hebei Key Laboratory of Horticulture Germplasm Excavation and Innovative Utilization Qinhuangdao, Hebei, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China.
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76
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Fu X, Wu Q, Wang J, Chen Y, Zhu G, Zhu Z. Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea ( Clitoria ternatea L.). Molecules 2021; 26:molecules26227000. [PMID: 34834097 PMCID: PMC8622631 DOI: 10.3390/molecules26227000] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/22/2022] Open
Abstract
Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.
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Affiliation(s)
- Xueying Fu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Qiang Wu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Jian Wang
- Key Laboratory of Germplasm Resources Biology of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, Hainan University, Haikou 570228, China;
| | - Yanli Chen
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Guopeng Zhu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Zhixin Zhu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
- Correspondence:
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Gecchele E, Negri S, Cauzzi A, Cuccurullo A, Commisso M, Patrucco A, Anceschi A, Zaffani G, Avesani L. Optimization of a Sustainable Protocol for the Extraction of Anthocyanins as Textile Dyes from Plant Materials. Molecules 2021; 26:molecules26226775. [PMID: 34833867 PMCID: PMC8625177 DOI: 10.3390/molecules26226775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/22/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022] Open
Abstract
Anthocyanins are the largest group of polyphenolic pigments in the plant kingdom. These non-toxic, water-soluble compounds are responsible for the pink, red, purple, violet, and blue colors of fruits, vegetables, and flowers. Anthocyanins are widely used in the production of food, cosmetic and textile products, in the latter case to replace synthetic dyes with natural and sustainable alternatives. Here, we describe an environmentally benign method for the extraction of anthocyanins from red chicory and their characterization by HPLC-DAD and UPLC-MS. The protocol does not require hazardous solvents or chemicals and relies on a simple and scalable procedure that can be applied to red chicory waste streams for anthocyanin extraction. The extracted anthocyanins were characterized for stability over time and for their textile dyeing properties, achieving good values for washing fastness and, as expected, a pink-to-green color change that is reversible and can therefore be exploited in the fashion industry.
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Affiliation(s)
- Elisa Gecchele
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
| | - Stefano Negri
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
| | - Anna Cauzzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
| | - Anna Cuccurullo
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
| | - Mauro Commisso
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
| | - Alessia Patrucco
- CNR-STIIMA, Italian National Research Council, Institute of Intelligent Industrial Technologies and Systems for Advanced Manufacturing, Corso G. Pella 16, 13900 Biella, Italy; (A.P.); (A.A.)
| | - Anastasia Anceschi
- CNR-STIIMA, Italian National Research Council, Institute of Intelligent Industrial Technologies and Systems for Advanced Manufacturing, Corso G. Pella 16, 13900 Biella, Italy; (A.P.); (A.A.)
| | - Giorgio Zaffani
- Cooperativa Sociale Cercate, Via Bramante 15, 37134 Verona, Italy;
| | - Linda Avesani
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (E.G.); (S.N.); (A.C.); (A.C.); (M.C.)
- Correspondence: ; Tel.: +39-045-802-7839
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Impact of Simulated Gastrointestinal Conditions on Antiglycoxidant and α-Glucosidase Inhibition Capacities of Cyanidin-3- O-Glucoside. Antioxidants (Basel) 2021; 10:antiox10111670. [PMID: 34829542 PMCID: PMC8614994 DOI: 10.3390/antiox10111670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 12/03/2022] Open
Abstract
Cyanidin-3-O-glucoside (C3G) is a widespread anthocyanin derivative, which has been reported in vitro to exert potent antioxidant, antiglycation and α-glucosidase inhibition effects. Nevertheless, the physiological relevance of such properties remains uncertain considering its significant instability in gastrointestinal conditions. A simulated digestion procedure was thus instigated to assess the influence of gastric and intestinal media on its chemical integrity and biological activities. HPLC analyses of digested C3G samples confirmed the striking impact of intestinal conditions, as attested by a decomposition ratio of 70%. In contrast, with recovery rates of around 90%, antiglycation, as well as DPPH and ABTS scavenging assays, uniformly revealed a noteworthy persistence of its antiglycoxidant capacities. Remarkably, a prominent increase of its α-glucosidase inhibition activity was even observed after the intestinal phase, suggesting that classical in vitro evaluations might underestimate C3G antidiabetic potential. Consequently, the present data provide novel and specific insights on C3G’s digestive fate, suggesting that the gastrointestinal tract does not profoundly affect its positive action on oxidative and carbonyl stresses. More specifically, it also tends to support its regulating effects on postprandial hyperglycemia and its potential usefulness for diabetes management.
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79
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Eco-friendly pH detecting paper-based analytical device: Towards process intensification. Anal Chim Acta 2021; 1182:338953. [PMID: 34602199 DOI: 10.1016/j.aca.2021.338953] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/24/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022]
Abstract
This work describes the development of a miniaturized paper-based pH detection platform using natural dye extracted from red cabbage (Brassica oleracea). The easily available paper was used as a substrate and the requisite patterned zone was created with the aid of a punching machine. Experimental parameters were optimized to obtain the best signal readout. The performance of the device at different pH values was quantitatively assessed using digital image analysis with various color space models. Regression analysis suggested that a∗ parameter in CIEL∗a∗b∗ color space model, which captures the variations on the red-green scale, exhibited the best fit with experimental data (R2 = 0.9754). This parameter was used for the quantitative estimation of pH variations in a wide range of pH (1-12). A series of real test samples were examined using the paper-based device and results validated with a standard pH meter. The use of paper and natural dye makes the device eco-friendly. The simplicity of fabrication, ease of usage and low reagent and sample volume requirements render the methodology suitable for in situ measurements of pH. The approach demonstrated here would pave the way for the development of clean, sustainable and intensified chemical sensor technologies.
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80
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Jokioja J, Yang B, Linderborg KM. Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation. Compr Rev Food Sci Food Saf 2021; 20:5570-5615. [PMID: 34611984 DOI: 10.1111/1541-4337.12836] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/13/2021] [Accepted: 08/14/2021] [Indexed: 12/31/2022]
Abstract
Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.
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Affiliation(s)
- Johanna Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
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81
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Beyond Purple Tomatoes: Combined Strategies Targeting Anthocyanins to Generate Crimson, Magenta, and Indigo Fruit. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7090327] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The range of colours of many flowers and fruits is largely due to variations in the types of anthocyanins produced. The degree of hydroxylation on the B-ring affects the hue of these pigments, causing a shift from the orange end of the visible spectrum to the blue end. Besides colour, this modification can also affect other properties of anthocyanins, including the ability to protect the plant against different stresses or, when included in the human diet, to provide benefits for disease prevention. The level of hydroxylation of the B-ring is determined by the activity of two key hydroxylases, F3′H and F3′5′H, and by the substrate preference of DFR, an enzyme acting downstream in the biosynthetic pathway. We show that, in tomato, a strategy based on fruit-specific engineering of three regulatory genes (AmDel, AmRos1, AtMYB12) and a single biosynthetic gene (AmDFR), together with the availability of a specific mutation (f3′5′h), results in the generation of three different varieties producing high levels of anthocyanins with different levels of hydroxylation. These tomatoes show distinctive colours and mimic the classes of anthocyanins found in natural berries, thus providing unique near-isogenic material for different studies.
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82
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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83
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Alshamar HA, Dapson RW. Anthocyanins from a single botanical source can be used as a replacement for hemalum and eosin. Biotech Histochem 2021; 96:570-578. [PMID: 34427157 DOI: 10.1080/10520295.2021.1966507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Abstract
For various reasons, histologists in several parts of the world have tried to replace hematoxylin and eosin with locally available plant dyes of the anthocyanin family. Blue or violet nuclear stains have been created by combining an anthocyanin with iron or aluminum ions at low pH. Obtaining a pink or red cytoplasmic counterstain, however, has not been achieved previously, even with a red solution of anthocyanin, because the chemistry of the colorant does not allow bonding to cytoplasmic materials and collagen. We used two extracts from the petals of common mallow, Malva sylvestris, to create both a blue nuclear stain and a red counterstain. The two extracts contained two chemically distinct types of anthocyanins. The first extract contains vic-hydroxyls capable of complexing aluminum ions; its flavylium core is cationic. The second type lacks vic-hydroxyls on its core structure, but includes pendant glucosides that contain a malonic acid ester with a free carboxyl substituent. The precise identity of the first anthocyanin currently is unknown, but likely is one or more of the common anthocyanins such as cyanidin, delphinidin or petunidin, which complex readily with aluminum. The second anthocyanin is malonated malvidin, which does not complex with aluminum, but is anionic at the pH used here. The overall visual effect of applying the two anthocyanin extracts is remarkably similar to that of hemalum plus eosin.
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Affiliation(s)
- Hayfaa A Alshamar
- Medical Pathological Analyses Department, College of Science, University of Thi Qar, Nasiriyah, Iraq
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84
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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85
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Deineka VI, Oleinits EY, Kulchenko YY, Blinova IP, Deineka LA. Chromatographic Separation and Determination of Anthocyanins under Conditions of Reversed Phase Chromatography, When Used As Mobile Phases of Acetonitrile–Formic Acid/Phosphoric Acid–Water Systems. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2021. [DOI: 10.1134/s0036024421080094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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86
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Baerle A, Savcenco A, Tatarov P, Fetea F, Ivanova R, Radu O. Stability limits of a red Carthamin-cellulose complex as a potential food colourant. Food Funct 2021; 12:8037-8043. [PMID: 34279018 DOI: 10.1039/d1fo01376a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV-Vis spectra of Carthamin solutions and RGB-data of Carthamin-cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin-cellulose complex acquires a stable and rich magenta colour in the pH range of 1-5. In aqueous suspensions with pH >6, the Carthamin-cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin-cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2-5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin-cellulose complex a prospective natural food dye.
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Affiliation(s)
- Alexei Baerle
- Faculty of Food Technology, Technical University of Moldova, Study Building 5, StudenŢilor Street 9/9, MD-2045, Chişinău, Republic of Moldova.
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87
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Zhao X, Zhang X, He X, Duan C, He F. Acetylation of Malvidin-3- O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7733-7741. [PMID: 34192464 DOI: 10.1021/acs.jafc.1c02378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Malvidin-3-O-(6-O-acetyl)-glucoside is usually the most abundant acylated anthocyanin in red wines. In this work, intermolecular copigmentation of malvidin-3-O-(6-O-acetyl)-glucoside and malvidin-3-O-glucoside with three phenolic copigments was carried out in model wine solutions, and the influence of the acetylation group was evaluated emphatically using experimental and theoretical approaches. This study found that there was no distinct coloring difference in the two anthocyanins themselves; however, the hyperchromic effects were smaller in malvidin-3-O-(6-O-acetyl)-glucoside solutions with the existence of insufficient copigments. Thermodynamic analysis confirmed that malvidin-3-O-(6-O-acetyl)-glucoside showed weaker affinity (smaller K values) toward the three copigments compared with its non-acylated form. Theoretical analysis also indicated that the existence of the acetylation group changed the spatial conformations and non-covalent interactions (hydrogen bonds and van der Waals forces) of the copigmentation complexes, which might be due to the potential steric hindrance effect. In conclusion, the results revealed that the acetylation group on anthocyanin glycosyl could impede intermolecular copigmentation.
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Affiliation(s)
- Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xinke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaoming He
- ZKSS Technology Company, Shenyang 110000, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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88
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Carranza ADV, Bonacci G, Moran Y, Asprelli P, Carrari F, Asis R. Assessment and characterization of tomato lipophilic electrophiles and their potential contribution to nutraceutical properties via SKN-1/Nrf2 signaling activation. Food Chem 2021; 366:130531. [PMID: 34284182 DOI: 10.1016/j.foodchem.2021.130531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/28/2021] [Accepted: 07/02/2021] [Indexed: 11/30/2022]
Abstract
Phytochemical electrophiles are drawing significant attention due to their properties to modulate signaling pathways related to cellular homeostasis. The aim of this study was to develop new tools to examine the electrophilic activity in food and predict their beneficial effects on health. We developed a spectrophotometric assay based on the nitrobenzenethiol (NBT) reactivity, as a thiol-reactive nucleophile, to screen electrophiles in tomato fruits. The method is robust, simple, inexpensive, and could be applied to other types of food. We quantified the electrophile activity in a tomato collection and associated this activity with the pigment composition. Thus, we identified lycopene, β- and γ-carotenes, 16 by-products of carotenoid oxidation and 18 unknown compounds as NBT-reactive by HPLC-MS/MS. The potential benefits of NBT-reactive compounds on health were evaluated in the in vivo model of C. elegans where they activated the SKN-1/Nrf2 pathway, evidencing the ability of electrophilic compounds to induce a biological response.
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Affiliation(s)
- Andrea Del Valle Carranza
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Centro de Investigaciones en Bioquímica Clínica e Inmunología, CIBICI-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Gustavo Bonacci
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Centro de Investigaciones en Bioquímica Clínica e Inmunología, CIBICI-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Yanina Moran
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Centro de Investigaciones en Bioquímica Clínica e Inmunología, CIBICI-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Asprelli
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria La Consulta, La Consulta, M5567 Mendoza, Argentina
| | - Fernando Carrari
- Instituto de Fisiología, Biología Molecular y Neurociencias (IFIBYNE-UBA-CONICET), Ciudad Universitaria, C1428EHA Buenos Aires, Argentina
| | - Ramón Asis
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Centro de Investigaciones en Bioquímica Clínica e Inmunología, CIBICI-CONICET, Universidad Nacional de Córdoba, Córdoba, Argentina.
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89
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Quantum chemical investigation of the ground- and excited-state acidities of a dihydroxyfuranoflavylium cation. Theor Chem Acc 2021. [DOI: 10.1007/s00214-021-02792-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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90
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Deineka VI, Kulchenko YY. Quantum-Chemical Calculations for the Electronic Absorption Spectra of Certain Anthocyanidins. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2021. [DOI: 10.1134/s0036024421070086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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91
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Madushan R, Vidanarachchi JK, Prasanna P, Werellagama S, Priyashantha H. Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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92
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Effect of gamma irradiation on microbial safety and functionality of value added ambient storable pulp product from Java Plum. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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93
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Synthesis of novel pyrano-3,7-deoxyanthocyanin derivatives and study of their thermodynamic, photophysical and cytotoxicity properties. J Photochem Photobiol A Chem 2021. [DOI: 10.1016/j.jphotochem.2021.113313] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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94
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Hui X, Wu G, Han D, Gong X, Stipkovits L, Wu X, Tang S, Brennan MA, Brennan CS. Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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95
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Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
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96
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Gernet M, Gribkova I, Zakharov M, Kobelev K. Research of hop polyphenols impact on malt hopped wort aroma formation model experiments. POTRAVINARSTVO 2021. [DOI: 10.5219/1518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Currently, a lot of research is being done on the flavoring compounds of hops. However, much less attention has been paid to the aroma formation considering the hop polyphenol different groups by various methods at the wort hopping stage. Therefore, the main goal of the research is an impact of hopping conditions on the polyphenolic compounds, when the hop is extracted variously into both wort and water to better understand extraction conditions, mechanisms, and factors as well as aroma formation considering various groups of polyphenols. As shown the hop variety, boiling time, and treatment type affect the hop polyphenols amount extracted into the wort. Aromatics varied upon a hop variety and wort boiling time accompanying a positive softening effect regarding aroma formated from malt wort compounds comparing to hopped aqueous extracts. The research proved the most noticeable pH (7 and above) impact on aroma formation caused by the polyphenol conversion. As also shown the first time, a temperature and acidic pH doubled the rutin amount, as well as the best extraction of the prenylflavanoid isoxanthohumol, was achieved by boiling at an alkaline medium pH. The results obtained indicate that various hydrophilic amino acids containing in the wort can stabilize polyphenols affecting the quality indicators of beer produced from different grain raw materials.
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97
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Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. Int J Mol Sci 2021; 22:ijms22094551. [PMID: 33925312 PMCID: PMC8123718 DOI: 10.3390/ijms22094551] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/23/2021] [Indexed: 01/02/2023] Open
Abstract
Red cabbage (RC) and purple sweet potato (PSP) are naturally rich in acylated cyanidin glycosides that can bind metal ions and develop intramolecular π-stacking interactions between the cyanidin chromophore and the phenolic acyl residues. In this work, a large set of RC and PSP anthocyanins was investigated for its coloring properties in the presence of iron and aluminum ions. Although relatively modest, the structural differences between RC and PSP anthocyanins, i.e., the acylation site at the external glucose of the sophorosyl moiety (C2-OH for RC vs. C6-OH for PSP) and the presence of coordinating acyl groups (caffeoyl) in PSP anthocyanins only, made a large difference in the color expressed by their metal complexes. For instance, the Al3+-induced bathochromic shifts for RC anthocyanins reached ca. 50 nm at pH 6 and pH 7, vs. at best ca. 20 nm for PSP anthocyanins. With Fe2+ (quickly oxidized to Fe3+ in the complexes), the bathochromic shifts for RC anthocyanins were higher, i.e., up to ca. 90 nm at pH 7 and 110 nm at pH 5.7. A kinetic analysis at different metal/ligand molar ratios combined with an investigation by high-resolution mass spectrometry suggested the formation of metal–anthocyanin complexes of 1:1, 1:2, and 1:3 stoichiometries. Contrary to predictions based on steric hindrance, acylation by noncoordinating acyl residues favored metal binding and resulted in complexes having much higher molar absorption coefficients. Moreover, the competition between metal binding and water addition to the free ligands (leading to colorless forms) was less severe, although very dependent on the acylation site(s). Overall, anthocyanins from purple sweet potato, and even more from red cabbage, have a strong potential for development as food colorants expressing red to blue hues depending on pH and metal ion.
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98
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Advanced characterization of polyphenols from Myrciaria jaboticaba peel and lipid protection in in vitro gastrointestinal digestion. Food Chem 2021; 359:129959. [PMID: 33965762 DOI: 10.1016/j.foodchem.2021.129959] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022]
Abstract
Ultrasound-assisted and solvent extractions resulted in similar levels of hydrolyzable tannins (10.3-6.0 mg/g), anthocyanins (7.8-10.2 mg/g) and flavonols (0.24-0.32 mg/g) for dried Myrciaria jaboticaba peel (DJP). Ultrasound was efficient for the extraction of poorly soluble hydrolyzable tannins but affected the stability of anthocyanins and flavonols. UPLC-DAD-MSn allowed the identification of 44 hydrolyzable tannins as single and mixed hexosides bearing galloyl, HHDP and tergalloyl units. Twelve mixed HHDP-galloylgluconic acids and tergalloylated hexosides were newly discovered in this work. Acid hydrolysis of both ultrasonic extract and DJP yielded five major compounds, i.e. gallic acid, ellagic acid, gallic acid-C-hexoside, valoneic acid dilactone and sanguisorbic acid dilactone and pointed to higher contents in hydrolyzable tannins than by summing individual polyphenols after UPLC. Last, cyanidin-3-O-glucoside and hydrolyzable tannins from the ultrasonic extract inhibited lipid peroxidation of a Western type meal in in vitro digestion, suggesting a health benefit for these jabuticaba polyphenols.
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Natural Blues: Structure Meets Function in Anthocyanins. PLANTS 2021; 10:plants10040726. [PMID: 33917946 PMCID: PMC8068391 DOI: 10.3390/plants10040726] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 12/21/2022]
Abstract
Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. Our aim is to explain how structure determines the functionality of anthocyanin pigments, particularly their colour and their stability. Where possible, we describe the impact of progressive decorations on colour and stability, drawn from extensive but diverse physico-chemical studies. We also consider briefly how this understanding could be harnessed to develop blue food colourants on the basis of the understanding of how anthocyanins create blues in nature.
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Straßmann S, Passon M, Schieber A. Chemical Hemisynthesis of Sulfated Cyanidin-3- O-Glucoside and Cyanidin Metabolites. Molecules 2021; 26:molecules26082146. [PMID: 33917913 PMCID: PMC8068276 DOI: 10.3390/molecules26082146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/31/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
The metabolism of anthocyanins in humans is still not fully understood, which is partly due to the lack of reference compounds. It is known that sulfation is one way of the complex phase II biotransformation mechanism. Therefore, cyanidin-3-O-glucoside and the cyanidin aglycone were chemically converted to their sulfates by reaction with sulfur trioxide-N-triethylamine complex in dimethylformamide. The reaction products were characterized by UHPLC coupled to linear ion trap and IMS-QTOF mass spectrometry. Based on MS data, retention times, and UV-Vis spectra, the compounds could tentatively be assigned to A-, C-, or B-ring sulfates. Analysis of urine samples from two volunteers after ingestion of commercial blackberry nectar demonstrated the presence of two sulfated derivatives of the cyanidin aglycone and one sulfated derivative of the cyanidin-3-O-glucoside. It was found that both the A ring and the B ring are sulfated by human enzymes. This study marks an important step toward a better understanding of anthocyanin metabolism.
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