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Jiang Q, Sun Y, Si X, Cui H, Li J, Bao Y, Wang L, Li B. Anthocyanin-loaded milk-derived extracellular vesicles nano-delivery system: Stability, mucus layer penetration, and pro-oxidant effect on HepG2 cells. Food Chem 2024; 458:140152. [PMID: 38944922 DOI: 10.1016/j.foodchem.2024.140152] [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: 03/27/2024] [Revised: 05/21/2024] [Accepted: 06/16/2024] [Indexed: 07/02/2024]
Abstract
Anthocyanin (ACN) has attracted considerable attention due to its wide range of physiological effects. However, challenges such as poor stability and limited bioavailability have hindered its utilization in functional foods. To address these issues, this research utilized milk-derived extracellular vesicles (MEV) as carriers for encapsulating and binding ACN through various techniques, including ultrasonic, electroporation, saponin treatment, incubation, and freeze-thaw cycles. The objective of these approaches was to enhance the stability of ACN and improve its oral delivery. Notably, the ACN-loaded MEV (MEV-ACN) prepared through ultrasonic exhibited small particle sizes and good stability under processing, storage, and simulated digestion conditions. Cellular studies revealed that MEV-ACN exhibited pro-oxidant properties and induced oxidative stress, leading to cell apoptosis with greater efficacy compared to free ACN. These findings suggest that encapsulating ACN within MEV can significantly enhance its processing and oral stability, as well as strengthening its dietary defense capabilities in anti-tumor applications.
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Affiliation(s)
- Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Yongxin Sun
- Department of Rehabilitation Medicine, The First Hospital of China Medical University, Shenyang 110001, China..
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Li Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China..
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2
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Wang Q, Li X, Hao J, Xu D. Stability mechanism of Monascus pigment-soy protein isolate-maltodextrin complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619243 DOI: 10.1002/jsfa.13539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 03/29/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND Monascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions. RESULTS This study investigated the effect of complex formation of soybean protein isolate (SPI), maltodextrin (MD), and MP on the photostability of MP. Light stability was assessed through retention rate and color difference. Fluorescence spectroscopy (FS), circular dichroism (CD), Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) explored MP, SPI, and MD interactions, clarifying the MP-SPI-MD complex mechanism on the light stability of MP. Microstructure and differential scanning calorimetry (DSC) analyzed the morphology and thermal properties. The retention rate of MP increased to approximately 80%, and minimal color difference was observed when adding SPI and MD simultaneously. FS revealed hydrophobic interaction between MP and SPI. FTIR analysis showed intensity changes and peak shifts in amide I band and amide II band, which proved the hydrophobic interaction. CD showed a decrease in α-helix content and an increase in β-sheet content after complex formation, indicating strengthened hydrogen bonding interactions. Scanning electron microscopy (SEM) analysis demonstrated that MP was attached to the surface and interior of complexes. XRD showed MP as crystalline, while SPI and MD were amorphous, complexes exhibited weakened or absent peaks, suggesting MP encapsulation. The results of DSC were consistent with XRD. CONCLUSION SPI and MD enveloped MP through hydrogen bonding and hydrophobic interaction, ultimately enhancing its light stability and providing insights for pigment-protein-polysaccharide interactions and improving pigment stability in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Qiuyu Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiaoyu Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jia Hao
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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3
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Li F, Sun Q, Chen L, Zhang R, Zhang Z. Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38494796 DOI: 10.1080/10408398.2024.2328176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properties, as well as protection against heart disease, certain types of cancer, and a reduced risk of diabetes and cognitive disorders. Anthocyanins from various foods may exhibit distinct biological and health-promoting activities owing to their structural diversity. In this review, we have collected and tabulated the key information from various recent published studies focusing on investigating the chemical structure effect of anthocyanins on their stability, antioxidant activities, in vivo fate, and changes in the gut microbiome. This information should be valuable in comprehending the connection between the molecular structure and biological function of anthocyanins, with the potential to enhance their application as both colorants and functional compounds in the food industry.
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Affiliation(s)
- Fangfang Li
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Quancai Sun
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruojie Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Zipei Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
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4
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Wang J, Zhao Y, Sun B, Yang Y, Wang S, Feng Z, Li J. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review. Food Res Int 2024; 176:113837. [PMID: 38163689 DOI: 10.1016/j.foodres.2023.113837] [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] [Received: 09/12/2023] [Revised: 11/21/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Under natural physiological conditions, anthocyanins can keep bright and stable color for a long time due to the relatively stable acid-base environment of plant vacuoles and the copigmentation from various copigment substances, such as polyphenols, nucleotides, metallic ions and other substances. Therefore, the copigmentation caused by copigments is considered an effective way to stabilize anthocyanins against adverse environmental conditions. This is attributed to the covalent and noncovalent interactions between colored forms of anthocyanins (flavylium ions and quinoidal bases) and colorless or pale yellow organic molecules (copigments). These interactions are usually manifested in both hyperchromic effect and bathochromic shifts. In addition to making anthocyanins more stable, the copigmentation also could make an important contribution to the diversification of their tone. Based on the molecular structure of anthocyanins, this review focuses on the interaction mode of auxochrome groups or copigments with anthocyanins and their effects on the chemical and color stability of anthocyanins.
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Affiliation(s)
- Jiadong Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yanqiao Zhao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China.
| | - Bing Sun
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yutong Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Shaoping Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Zirui Feng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Jianying Li
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
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5
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Li W, Linli F, Yang W, Chen X. Enhancing the stability of natural anthocyanins against environmental stressors through encapsulation with synthetic peptide-based gels. Int J Biol Macromol 2023; 253:127133. [PMID: 37802437 DOI: 10.1016/j.ijbiomac.2023.127133] [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] [Received: 07/12/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 10/10/2023]
Abstract
The instability of anthocyanin to environmental stressors severely limits its applications as a natural bioactive pigment. To overcome these limitations, this proof-of-concept study utilizes the high biocompatibility of peptide molecules and the unique gel microstructure to develop innovative peptide-based gels. Characterization of the gels was conducted through AFM, SEM, rheological analysis, and CD spectrum. These analyses confirmed the fibrous mesh structure and impressive mechanical strength of the peptide-based gels. The cytotoxicity evaluation using MTT and hemolysis analysis showed high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins in all four peptide-based gels, with uniform distribution. Moreover, systematic investigations were conducted to assess the impact of peptide-based gels on the stability of natural anthocyanins under environmental stressors such as temperature, pH variations, and exposure to metal ions. Notably, the results revealed a significant enhancement in stability, including improved long-term storage and antioxidant activity. In conclusion, this study successfully developed four novel peptide-based gels that effectively protect natural anthocyanins from environmental stressors, highlighting their potential in various fields such as food and biology.
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Affiliation(s)
- Wenjun Li
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
| | - Fangzhou Linli
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China
| | - Wenyu Yang
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
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6
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Cheng Y, Liu J, Li L, Ren J, Lu J, Luo F. Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability. Food Chem X 2023; 20:100983. [PMID: 38144721 PMCID: PMC10740132 DOI: 10.1016/j.fochx.2023.100983] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability. It has been reported that delivery systems made in different ways could improve the stability, bioavailability and bioactivity of anthocyanins. This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co-assembly with amphiphilic peptides were discussed. In particular, the effects of these encapsulation technologies on the stability, bioavailability and bioactivities of anthocyanins in vitro and in vivo experiments are reviewed in detail, which provided scientific insights for anthocyanins encapsulation methods. However, the application of anthocyanins in food industry as well as the biological fate and functional pathways in vivo still need to be further explored.
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Affiliation(s)
- Yingying Cheng
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jiayi Liu
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Ling Li
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jiali Ren
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jun Lu
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Feijun Luo
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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7
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Ścibisz I, Ziarno M. Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies. Foods 2023; 12:3858. [PMID: 37893752 PMCID: PMC10606227 DOI: 10.3390/foods12203858] [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: 09/30/2023] [Revised: 10/16/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0-4.5) did not affect anthocyanin stability.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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8
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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9
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Computational insight into stability-enhanced systems of anthocyanin with protein/peptide. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100168. [PMID: 36923156 PMCID: PMC10009195 DOI: 10.1016/j.fochms.2023.100168] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/24/2022] [Accepted: 02/18/2023] [Indexed: 02/24/2023]
Abstract
Anthocyanins, which belong to the flavonoid group, are commonly found in the organs of plants native to South and Central America. However, these pigments are unstable under conditions of varying pH, heat, etc., which limits their potential applications. One method for preserving the stability of anthocyanins is through encapsulation using proteins or peptides. Nevertheless, the complex and diverse structure of these molecules, as well as the limitation of experimental technologies, have hindered a comprehensive understanding of the encapsulation processes and the mechanisms by which stability is enhanced. To address these challenges, computational methods, such as molecular docking and molecular dynamics simulation have been used to study the binding affinity and dynamics of interactions between proteins/peptides and anthocyanins. This review summarizes the mechanisms of interaction between these systems, based on computational approaches, and highlights the role of proteins and peptides in the stability enhancement of anthocyanins. It also discusses the current limitations of these methods and suggests possible solutions.
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10
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Chen Y, Yang J, Meng Q, Tong H. Non-volatile metabolites profiling analysis reveals the tea flavor of "Zijuan" in different tea plantations. Food Chem 2023; 412:135534. [PMID: 36732104 DOI: 10.1016/j.foodchem.2023.135534] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
Characteristic metabolites including tea polyphenols, amino acids, catechins, caffeine, sugars and anthocyanins were fully analyzed by high performance liquid chromatography (HPLC), gas chromatography tandem mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-ESI-tandem mass spectrometry (MS/MS), and showed significant differences among Zijuan tea from different plantations in Yunnan province (YN-ZJ), Qijiang (QJ-ZJ) and Ersheng (ES-ZJ) district, China, indicating that Zijuan is significantly influenced by growth conditions. Monosaccharides were the most abundant soluble sugars in YN-ZJ and ES-ZJ, while disaccharides was abundant in QJ-ZJ. d-galactose, d-mannose, d-sorbitol, inositol, d-glucose, d-galacturonic acid and raffinose involved in galactose metabolism were significantly changed (P < 0.05). Delphinidin, cyanidin, pelargonidin and their glycoside derivatives were the major anthocyanins, and showed significant differences among Zijuan samples. Flavonoids and procyanidins abundant in Zijuan provided more substrates for anthocyanins accumulation. This study presented comprehensive chemical profiling and characterized metabolites of Zijuan in different tea plantations.
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Affiliation(s)
- Yingjuan Chen
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Juan Yang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Yongchuan, Chongqing 402160, China
| | - Qing Meng
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Huarong Tong
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
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11
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Gui H, Jiang Q, Tian J, Zhihuan Z, Yang S, Yang Y, Xin M, Zhao M, Dai J, Li B. Interaction and binding mechanism of cyanidin-3-O-glucoside to lysozyme in varying pH conditions: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Chem 2023; 425:136509. [PMID: 37295211 DOI: 10.1016/j.foodchem.2023.136509] [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: 02/23/2023] [Revised: 05/18/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
Due to pH sensitivity, the interaction between lysozyme and cyanidin-3-O-glucoside was investigated at pH 3.0 and 7.4 via multi-spectroscopic approaches, with additional molecular docking and molecular dynamics simulation (MD). Binding with cyanidin-3-O-glucoside, the enhanced UV spectra and the reduced the α-helicity of lysozyme were both more significant at pH 7.4 than that at pH 3.0 (p < 0.05), corresponding to Fourier transform infrared spectroscopy (FTIR) study. Fluorescence quenching indicated the static mode was major at pH 3.0 with a part dynamic mode at pH 7.4 with a significantly high of Ks at 310 K (p < 0.05), corresponding to their MD. An instantaneous conformation of lysozyme was observed during C3G addition at pH 7.4 in fluorescence phase diagram. Cyanidin-3-O-glucoside derivatives bind with lysozyme at a common site via hydrogen-bond and π-π interactions in molecular docking and tryptophan played a potential role in the interaction based on the MD.
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Affiliation(s)
- Hailong Gui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zang Zhihuan
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji City, Zhejiang Province 311800, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji City, Zhejiang Province 311800, China
| | - Meili Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Min Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jian Dai
- College of Land and Environment, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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12
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He W, Jiang Y, Chen K, Chen J, Zeng M, Qin F, Wang Z, He Z. Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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13
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Mrázková M, Sumczynski D, Orsavová J. Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements. Antioxidants (Basel) 2023; 12:antiox12040962. [PMID: 37107337 PMCID: PMC10135932 DOI: 10.3390/antiox12040962] [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: 03/22/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
This paper investigates the effects of storage conditions on the stability of phenolics and their antioxidant activities in unique nutraceutical supplements containing non-traditional cereal flakes, edible flowers, fruits, nuts, and seeds. Significant total phenolic content (TPC) of 1170-2430 mg GAE/kg and total anthocyanin content (TAC) with the values of 322-663 mg C3G/kg were determined with the highest TPC content established in free phenolic fractions. The most notable declines in TPC (by 53%), TAC (by 62%), phenolics (e.g., glycosylated anthocyanins by 35-67%), and antioxidant activity (by 25% using DPPH) were established in the presence of sunlight at 23 °C followed by the storage at 40 °C. Quercetin, rutin, peonidin, pelargonidin, p-coumaric, ellagic, and p-hydroxybenzoic acids were identified as the least stable phenolics when exposed to sunlight. Furthermore, glycosylated forms of anthocyanins demonstrated a greater stability when compared with anthocyanidins. The mixtures considerably eliminated ABTS and DPPH radicals. In all samples, water-soluble substances showed a higher antioxidant activity than lipid-soluble substances with the main contributors in the following order: delphinidin-3-glucoside (r = +0.9839) > p-coumaric > gallic > sinapic > p-hydroxybenzoic acids > delphinidin > peonidin and malvidin (r = +0.6538). Gluten-free nutraceutical mixtures M3 (containing red rice and black quinoa flakes, red and blue cornflowers, blueberries, and barberries) and M4 (containing red and black rice flakes, rose, blue cornflower, blueberries, raspberries, and barberries) were evaluated as the least stable under all storage conditions although they showed considerable phenolic concentrations. Phenolic contents and antioxidant activity of the nutraceutical mixtures were the highest at 23 °C without the presence of sunlight with the most stable M1 nutraceutical mixture (containing oat and red wheat flakes, hibiscus, lavender, blueberries, raspberries, and barberries).
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Affiliation(s)
- Martina Mrázková
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Jana Orsavová
- Language Centre, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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15
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Lin Y, Li C, Shi L, Wang L. Anthocyanins: Modified New Technologies and Challenges. Foods 2023; 12:foods12071368. [PMID: 37048188 PMCID: PMC10093405 DOI: 10.3390/foods12071368] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 04/14/2023] Open
Abstract
Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Sci-Tech University Shaoxing Academy of Biomedicine Co., Ltd., Shaoxing 312000, China
- Changshan Agriculture Development Center, Changshan 324200, China
| | - Cong Li
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lejuan Shi
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lixia Wang
- Changshan Agriculture Development Center, Changshan 324200, China
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16
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Xu Y, Amakye WK, Xiao G, Liu X, Ren J, Wang M. Intestinal absorptivity-increasing effects of sodium N-[8-(2-hydroxybenzoyl)amino]-caprylate on food-derived bioactive peptide. Food Chem 2023; 401:134059. [DOI: 10.1016/j.foodchem.2022.134059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/20/2022] [Accepted: 08/27/2022] [Indexed: 10/14/2022]
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17
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Tang T, Wu N, Tang S, Xiao N, Jiang Y, Tu Y, Xu M. Industrial Application of Protein Hydrolysates in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1788-1801. [PMID: 36692023 DOI: 10.1021/acs.jafc.2c06957] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
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Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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18
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Cao Y, Xia Q, Aniya, Chen J, Jin Z. Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation. Food Chem 2023; 399:133927. [DOI: 10.1016/j.foodchem.2022.133927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 06/29/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
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Ai X, Pan F, Yang Z, Li J, Tuersuntuoheti T, Wang O, Zhao L, Zhao L. Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification. Int J Biol Macromol 2022; 219:721-729. [PMID: 35963343 DOI: 10.1016/j.ijbiomac.2022.08.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/26/2022] [Accepted: 08/08/2022] [Indexed: 11/25/2022]
Abstract
The objective of this study was to design a chitosan (CS) derivative with good protective effect on the color stability of anthocyanins (ACNs) under accelerated storage. The binding affinities and interactions of 12 organic acids with cyanidin-3-O-glucoside (C3G) were evaluated using quantum mechanics method. Sinapic acid (SinA) showing the strongest interaction with C3G was selected for the synthesis of SinA-grafted-CS (SinA-g-CS), which was further characterized by FTIR and 1H NMR. Under accelerated storage conditions (40 °C), SinA-g-CS significantly improved the color stability of black rice anthocyanins (BRA) in the presence of l-ascorbic acid (pH 3.0), and showed a better protective effect than that of CS. Moreover, molecular dynamics simulation analysis showed SinA-g-CS formed more hydrogen bonds with C3G than CS. Our study demonstrated that SinA-g-CS designed by computational methods can effectively protect ACNs from degradation, and has the potential to be used in ACN-rich beverages as a replacement for CS.
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Affiliation(s)
- Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Zichen Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Jiayi Li
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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20
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Bocker R, Silva EK. Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices. Food Chem X 2022; 15:100398. [PMID: 36211728 PMCID: PMC9532718 DOI: 10.1016/j.fochx.2022.100398] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 12/13/2022] Open
Abstract
Pulsed electric field (PEF) technology enables the extraction of food pigments at lower temperatures. PEF process intensification may reduce the extraction yield depending on the plant matrix. Coupling PEF with other emerging technologies is a smart strategy to extract natural pigments. The application of PEF technology in natural food pigment extraction still requires further studies.
Coloring compounds are widely applied to manufacturing foods and beverages. The worldwide food market is replacing artificial colorants with natural alternatives, given the increased consumer demand for natural products. However, these substitutes are still an issue due to their high production cost and low chemical and physical stability. Furthermore, natural pigments are highly sensitive to processes applied in conventional extraction techniques, such as thermal, mechanical, and chemical stresses. In this regard, pulsed electric field (PEF) technology has emerged as a promising non-thermal alternative for recovering and producing natural colorings from food matrices. Its action mechanism on cell structures through the electroporation effect is a smart alternative to overcoming the challenging issues associated with producing natural colorants. In this scenario, this review provides an overview of the PEF assisted extraction of natural pigments and colorants, such as anthocyanins (red-blue-purple), betalains (red), carotenoids (yellow-orange-red), and chlorophylls (green) from plant sources. Moreover, the potential and limitations of this emerging technology to integrate the extraction process of natural colorants were discussed.
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21
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He W, Guo F, Jiang Y, Liu X, Chen J, Zeng M, Wang Z, Qin F, Li W, He Z. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chem 2022; 386:132811. [PMID: 35366632 DOI: 10.1016/j.foodchem.2022.132811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 12/15/2022]
Abstract
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total anthocyanins in MAEs solutions. 1.0 mg/mL of SPEH presented the best protective effect on MAEs by increasing its half-life from 1.8 to 5.7 days. SPAH/SPEH-cyaniding-3-O-glucoside (C3G) interactions were investigated at pH 6.3 by fluorescence, Fourier-transform infrared spectroscopy (FT-IR), and Circular Dichroism (CD). Their association was mainly driven by hydrophobic interactions, and SPEH showed a higher binding affinity for C3G than SPAH, with a KA value of 2.62 × 105 M-1 at 300 K. The second structures of SPAH and SPEH were altered by C3G, with a decrease in the β-sheets and an increase in the turns and random coils.
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Affiliation(s)
- Wenjia He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yuting Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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22
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Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside. Food Chem 2022; 396:133689. [PMID: 35849982 DOI: 10.1016/j.foodchem.2022.133689] [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: 01/15/2022] [Revised: 07/06/2022] [Accepted: 07/10/2022] [Indexed: 11/20/2022]
Abstract
The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by l-methionine. l-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that l-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.
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23
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Gao N, Tian J, Shu C, Tan H, Jiao X, Lang Y, Zang Z, Cui H, Li B. Protective effects and mechanism of amino acids as chokeberry cyanidin and its glycoside protectant under the condition of vitamin C coexistence. Food Chem 2022; 397:133783. [DOI: 10.1016/j.foodchem.2022.133783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 07/16/2022] [Accepted: 07/23/2022] [Indexed: 11/04/2022]
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24
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Puntawonnawin C, Ruknetrsakhon P, Rattanapairoj T, Kaenthong S, Thongrod W, Jiamjariyatam R. Application of Bioactive Compounds from Lotus ( Nelumbo Nucifera) Petals in Gummy Jelly Products. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2083039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Chonticha Puntawonnawin
- Office of quality assurance, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand
| | | | | | - Sirinun Kaenthong
- Department of General Science, Srinakharinwirot University, Thailand
| | - Weena Thongrod
- Department of General Science, Srinakharinwirot University, Thailand
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Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin. Foods 2022; 11:foods11111625. [PMID: 35681375 PMCID: PMC9179974 DOI: 10.3390/foods11111625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods.
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26
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Zang Z, Chou S, Si X, Cui H, Tan H, Ding Y, Liu Z, Wang H, Lang Y, Tang S, Li B, Tian J. Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion. Food Chem 2022; 373:131496. [PMID: 34836668 DOI: 10.1016/j.foodchem.2021.131496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 11/04/2022]
Abstract
The application of blueberry anthocyanins (ANs) was limited due to their low in-process stability and bioavailability. In our study, the stability and antioxidant capacity of ANs before and after adding bovine serum albumin (BSA) were examined by simulating various processing, storage (light, sucrose, and vitamin C (Vc)), and in vitro simulated digestion parameters. For this purpose, pH-differential method, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), peroxyl scavenging capacity assay, and cellular antioxidant assay were conducted. BSA at different concentrations, specifically at 0.15 mg/mL, inhibited the degradation of ANs and the loss of antioxidant capacity. The results suggest that BSA has a positive effect on ANs.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yumeng Ding
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ziyue Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Haotian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation. Food Chem 2022; 384:132518. [PMID: 35219234 DOI: 10.1016/j.foodchem.2022.132518] [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: 06/15/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 11/23/2022]
Abstract
Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5-45.6%) total anthocyanin stability at all temperatures, while proline and valine had no effect at 90 °C but reduced (2.2-19.4%) stability at 150 °C. At 90 °C, aspartic acid and valine caused the highest Amax. Evaluating changes in individual anthocyanin contents, Amax, colour density and polymeric colour of SJs together revealed that aspartic acid had copigmentation effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside, whereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside. At 105 °C, all amino acids increased (7.9-33.1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, Amax and colour density all of which together pointed out the copigmentation. At 150 °C, interactions between "aspartic acid-pelargonidin-3-glucoside," "proline-pelargonidin-3-rutinoside" and "valine-pelargonidin-3-rutinoside" resulted in high colour density. Thus, among these amino acids, selection should be based on the heating temperature and anthocyanin profile of the product.
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Wu X, Lin Q, Belwal T, Huang H, Zou L, Lv W, Luo Z. Effect of advanced/hybrid oxidation process involving ultrasonication and ultraviolet radiation (sonophotolysis) on anthocyanin stability: Degradation kinetics and mechanism. Food Chem 2022; 370:131083. [PMID: 34600395 DOI: 10.1016/j.foodchem.2021.131083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 08/26/2021] [Accepted: 09/06/2021] [Indexed: 12/17/2022]
Abstract
The hybrid oxidation effect of ultrasonics (US) and ultraviolet light (UV-A) on Cyanidin-3-O-glucoside (C3G) stability were examined. For comparison, sonolysis and photolysis experiments were also conducted. The results showed that under hybrid sonophotolysis and sonolysis treatment, C3G degradation undergoes zero-order kinetics, while under photolysis, first-order degradation kinetic prevailed. The degradation rate increases with the increase in US power, with the lowest, was recorded as 0.70 μg/ml/h (14 W/L) and 0.77 μg/ml/h (28 W/L), and highest as 0.80 μg/ml/h (42 W/L). Similarly, the degradation ability of UV photolysis at 400 μW/cm2 was weak, which increased with increasing UV power (600 μW/cm2). Overall the sonophotolysis degradation rate was significantly higher than that of the individual effect. With the addition of gallic acid (GA), the degradation of C3G was found lower under sonophotolysis; thus, it could be used as a natural protective agent for C3G during food processing.
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Affiliation(s)
- Xiaohan Wu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Qianwei Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China.
| | - Hao Huang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Ligen Zou
- Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, People's Republic of China
| | - Weide Lv
- Hangzhou Vocational & Technical College, Hangzhou 310018, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China.
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Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend. Food Chem 2022; 370:131061. [PMID: 34547556 DOI: 10.1016/j.foodchem.2021.131061] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 06/25/2021] [Accepted: 09/03/2021] [Indexed: 11/23/2022]
Abstract
This is the first study revealing effects of aspartic acid (AA), proline and valine as well as ascorbic acid on individual anthocyanins in pomegranate and orange juice blend (POJB) during heating at 90-150 ℃. Effect of amino acids on colour and anthocyanin stability varied depending on heating temperature. At 90 ℃ (3 h), AA, proline and valine increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability. At 105 ℃ (2 h), AA and valine caused the highest absorbance value at maximum wavelength (Amax) and high anthocyanin stability, which pointed out copigmentation. At 150 ℃ (0.5 h), AA and valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside, and caused the highest Amax. Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down. Thus, these three amino acids might have a high potential for copigmentation in products containing anthocyanins and ascorbic acid at high concentration.
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Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source. Foods 2021; 10:foods10123074. [PMID: 34945625 PMCID: PMC8701999 DOI: 10.3390/foods10123074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/08/2021] [Accepted: 12/08/2021] [Indexed: 01/27/2023] Open
Abstract
The objectives of this study were to evaluate antioxidant capacity of hot water extract from red maple leaf with different extraction times (experiment I) and to determine their impacts on color, free anthocyanin content, and hardness of gelatin gels (experiment II). In experiment I, hot water extraction time (30, 60, 120, 180, and 360 min at 60 °C) was fixed as a main effect. The different extraction times had no impacts on total polyphenol content and DPPH radical scavenging activity (p > 0.05). However, extraction time for 360 min could decrease anthocyanin content as well as ferric reducing antioxidant power (p < 0.05). In experiment II, 6%, 18%, and 30% gelatin gels were prepared without/with red maple leaf extract (1000 mg/L). The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. Such impacts were obviously observed at high gelatin concentration. Thus, red maple leaf extract could be a novel anthocyanin source for improving antioxidant capacity and reddish color of gelatin gels. However, the addition amount of red maple leaf extract may be limited in the development of senior-friendly jelly food for soft texture in that it could increase the hardness of the gelatin gel.
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Wang Y, Ye Y, Wang L, Yin W, Liang J. Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101394] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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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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A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors. Food Chem 2021; 366:130611. [PMID: 34388403 DOI: 10.1016/j.foodchem.2021.130611] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in foods due to attractive colour and health-promoting benefits. However, instability of anthocyanins leads to their easy degradation, reduced bioactivity, and colour fading in food processing, limiting their application and causing economic losses. Stability of anthocyanins depends on their own structures and environmental factors. For structural factors, modification including copigmentation, acylation and biosynthesis is a potential solution to increase anthocyanin stability due to forming stable structures. With regard to environmental factors, encapsulation such as microencapsulation, liposome and nanoparticles has been shown effectively to enhance the stability. We proposed the potential challenges and perspectives for the diversification of anthocyanin-rich products for food application, particularly, introduction of hazards, technical limitations, interaction with other ingredients in food system and exploration of pyranoanthocyanins. The integrated strategies are warranted for improving anthocyanin stabilization for promoting their further application in food industry.
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Razgonova M, Zakharenko A, Pikula K, Manakov Y, Ercisli S, Derbush I, Kislin E, Seryodkin I, Sabitov A, Kalenik T, Golokhvast K. LC-MS/MS Screening of Phenolic Compounds in Wild and Cultivated Grapes Vitis amurensis Rupr. Molecules 2021; 26:molecules26123650. [PMID: 34203808 PMCID: PMC8232594 DOI: 10.3390/molecules26123650] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 02/02/2023] Open
Abstract
This work represents a comparative metabolomic study of extracts of wild grapes obtained from six different places in the Primorsky and Khabarovsk territories (Far East Russia) and extracts of grapes obtained from the collection of N.I. Vavilov All-Russian Institute of Plant Genetic Resources (St. Petersburg). The metabolome analysis was performed by liquid chromatography in combination with ion trap mass spectrometry. The results showed the presence of 118 compounds in ethanolic extracts of V. amurensis grapes. In addition, several metabolites were newly annotated in V. amurensis. The highest diversity of phenolic compounds was identified in the samples of the V. amurensis grape collected in the vicinity of Vyazemsky (Khabarovsk Territory) and the floodplain of the Arsenyevka River (Primorsky Territory), compared to the other wild samples and cultural grapes obtained in the collection of N.I. Vavilov All-Russian Institute of Plant Genetic Resources.
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Affiliation(s)
- Mayya Razgonova
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
- Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia;
- Correspondence:
| | - Alexander Zakharenko
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
- Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, 633501 Krasnoobsk, Russia;
| | - Konstantin Pikula
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
| | - Yury Manakov
- Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, 633501 Krasnoobsk, Russia;
| | - Sezai Ercisli
- Department of Horticulture, Agricultural Faculty, Ataturk University, 25240 Erzurum, Turkey;
| | - Irina Derbush
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
| | - Evgeniy Kislin
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
| | - Ivan Seryodkin
- Pacific Geographical Institute, Far Eastern Branch of the Russian Academy of Sciences, Radio 7, 690041 Vladivostok, Russia;
| | - Andrey Sabitov
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
| | - Tatiana Kalenik
- Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia;
| | - Kirill Golokhvast
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint-Petersburg, Russia; (A.Z.); (K.P.); (I.D.); (E.K.); (A.S.); (K.G.)
- Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia;
- Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, 633501 Krasnoobsk, Russia;
- Pacific Geographical Institute, Far Eastern Branch of the Russian Academy of Sciences, Radio 7, 690041 Vladivostok, Russia;
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Tireki S. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Xue H, Tan J, Zhu X, Li Q, Tang J, Cai X. Counter-current fractionation-assisted and bioassay-guided separation of active compounds from cranberry and their interaction with α-glucosidase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chem 2021; 362:130238. [PMID: 34098441 DOI: 10.1016/j.foodchem.2021.130238] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 04/27/2021] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
The aims of present study were to determine the impact of rutin complexation on the ability of soybean protein isolates (SPI) to form and stabilize foams and its mechanism. At pH 7.0, the foaming capacity and foaming stability of the rutin-SPI complexes (28.33% and 14.22%) was appreciably changed when compared with that of SPI alone (19.64% and 32.95%). The improvement in foaming properties was mainly attributed to decrease gas bubble size and increase interfacial thickness as suggested by light microscopy analysis. UV-visible spectroscopy showed that the absorption peak of the SPI was increased and red shifted after complexation with rutin. ITC confirmed that there was an interaction between rutin and SPI. This interaction was hydrophobic interaction and the binding process was entropy driven. This study shows that the foaming properties of plant-based proteins can be improved by forming complexes with flavonoids, which may be useful for foaming agents in foods.
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Yao L, Xu J, Zhang L, Zheng T, Liu L, Zhang L. Physicochemical stability-increasing effects of anthocyanin via a co-assembly approach with an amphiphilic peptide. Food Chem 2021; 362:130101. [PMID: 34091173 DOI: 10.1016/j.foodchem.2021.130101] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 04/20/2021] [Accepted: 05/11/2021] [Indexed: 01/25/2023]
Abstract
To enhance the stability of anthocyanin, an amphiphilic peptide C6 with tryptophan amino acid was used to co-assemble with anthocyanin C3G. The characterization, stabilities, and antioxidant activity of peptide-anthocyanin (C6-C3G) nanocomposites (70.82 ± 12.41 nm) were investigated. To illustrate the interaction between peptide and anthocyanin, circular dichroism spectroscopy and fluorescence quenching method were used. Here, the peptide C6 switches from random coil structure to β-sheet structure and the fluorescence of tryptophan amino acid in peptide quenched during the intermolecular interaction between them, which was further confirmed a static quenching. The nanocomposites significantly enhance the stabilities of anthocyanin to different alkaline conditions, high temperature of 80 °C, long time storage, and various concentration of Cu2+ ion. In addition, it maintained the excellent intrinsic capacity of anthocyanin to scavenge free radicals. The approach of using an amphiphilic peptide to enhance the stabilities of anthocyanin presents a high potential to expand its application.
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Affiliation(s)
- Liang Yao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China
| | - Jiang Xu
- Department of Systems Biology, Blavatnik Institute, Harvard Medical School, Boston, MA, USA
| | - Liwei Zhang
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tao Zheng
- Innovation Academy for Green Manufacture, Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, China
| | - Lei Liu
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lei Zhang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, China.
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40
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Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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Tsai YH, Mengesha NM, Liu PF. Identify the interactions between phytochemicals and proteins in the complicated food matrix. Food Chem 2021; 356:129641. [PMID: 33819786 DOI: 10.1016/j.foodchem.2021.129641] [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: 06/03/2020] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 11/30/2022]
Abstract
Phytochemicals usually mix with food proteins in our regular diet. Unexpected interactions may lead to changes in bioaccessibility, bioactivity, and bioavailability of phytochemicals. However, our understanding of these interactions between phytochemical and food proteins is limited because of the experimental restrictions. Here, we used pulse-proteolysis to conduct the unfolding equilibrium and dose-dependent experiments on the food proteins for the first time. The interaction between epigallocatechin gallate (EGCG) and caseins was identified in the complicated food matrix, whole milk. Another food proteome, soymilk, was also optimized for identifying the binding targets of EGCG and caffeine. Among the identified interactions, the mixing of milk with coffee generates the most prominent masking effect of 46.61 ± 3.86% relative to the calculated antioxidant capacity. Our results demonstrated that pulse proteolysis is applicable for identifying the interactions between phytochemicals and proteins in the complicated food matrix.
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Affiliation(s)
- Ying-Hsuan Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan, ROC
| | - Nakachew Minuye Mengesha
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan, ROC
| | - Pei-Fen Liu
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan, ROC.
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Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. J Food Sci 2021; 86:1228-1242. [PMID: 33650110 DOI: 10.1111/1750-3841.15659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G') in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70 ℃ under initial pH 9 conditions, which also increased with the addition of fructose.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuan Pei-Pei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhou Ji-Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Zhi-Hang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China
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43
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Wang WQ, Sheng HB, Zhou JY, Yuan PP, Zhang XF, Lu ML, Gu RX. The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104896] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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44
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Escobar-Ortiz A, Castaño-Tostado E, Rocha-Guzmán NE, Gallegos-Infante JA, Reynoso-Camacho R. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:110-119. [PMID: 32608089 DOI: 10.1002/jsfa.10620] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/06/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND One of the main disadvantages of red pigments used in foods is their low extraction yield and storage stability. Roselle flowers are sources of anthocyanins; however, these are unstable during storage, but this could be improved with phenolic compounds, which establish bonds with the anthocyanins. The aim of this work was to identify conditions to improve the extraction efficiency and color stability of Hibiscus sabdariffa extract and, furthermore, to identify the phenolic compounds associated with color stability of roselle. RESULTS The temperature of extraction (35 and 75 °C), the time of extraction (15 and 60 min), type of acid (acetic and citric), percentage of acid (0.5 and 2.0%) and the water:ethanol ratio (20:80 and 80:20) did not affect the yield of anthocyanins; only the solid:solvent ratio had an effect in the anthocyanin extraction yield. The extraction with 80% ethanol decreased up to 50% the anthocyanin degradation in the extracts stored at 4, 25, 35, 45, and 80 °C. Phenolic acids and flavonoids were quantified by ultrahigh-performance liquid chromatography coupled with triple quadrupole electrospray ionization mass spectrometry. These compounds were analyzed using principal component analysis, and the H. sabdariffa extract, with greater stability, was found to be associated with the presence of quercetin, myricetin, kaempferol 3-O-glucose, ellagic acid, and rutin. CONCLUSION H. sabdariffa extract with increased color stability was extracted with a higher proportion of ethanol and the improvement in the color stability was attributed to the co-extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Alexandro Escobar-Ortiz
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - Eduardo Castaño-Tostado
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - Nuria Elizabeth Rocha-Guzmán
- Departamento de Ingenierías Química y Bioquímica, Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - José Alberto Gallegos-Infante
- Departamento de Ingenierías Química y Bioquímica, Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - Rosalía Reynoso-Camacho
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
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Wen-qiong W, Jie-long Z, Qian Y, Ji-yang Z, Mao-lin L, Rui-xia G, Yujun H. Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation. RSC Adv 2021; 11:26291-26302. [PMID: 35479425 PMCID: PMC9037347 DOI: 10.1039/d1ra04140a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 07/26/2021] [Indexed: 12/03/2022] Open
Abstract
This study aimed to improve the stability of the anthocyanins and phenolic acids of blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein using lactic acid fermentation. The effects of the initial pH on the characteristics of the whey protein and blueberry juice system fermented using Lactobacillus plantarum and Lactobacillus casei were investigated. The color and total phenol and anthocyanin contents of the blueberry juice and whey protein system became stable after fermentation using Lactobacillus plantarum and Lactobacillus casei. Fluorescence measurements and Fourier transform infrared spectroscopy (FTIR) analysis reveal that the characteristics of whey protein and blueberry juice changed significantly after fermentation using Lactobacillus plantarum and Lactobacillus casei indicating the binding of anthocyanins or phenolic hydroxyl groups of blueberry to N–H, C–N and C
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O groups of whey protein. The α-helix content of whey protein and blueberry fermented using Lactobacillus plantarum alone decreased by 18% and β-sheet content increased by approximately 27% compared to whey protein fermented using Lactobacillus plantarum. A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after Lactobacillus casei or Lactobacillus plantarum fermentation was inferred from the structural analysis results.![]()
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Affiliation(s)
- Wang Wen-qiong
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Weiwei Food & Beverage Co., Ltd
| | - Zhang Jie-long
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- State Key Laboratory of Food Science and Technology
| | - Yu Qian
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
| | - Zhou Ji-yang
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
| | - Lu Mao-lin
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control
| | - Gu Rui-xia
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control
| | - Huang Yujun
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
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Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants (Basel) 2020; 10:antiox10010030. [PMID: 33396664 PMCID: PMC7824345 DOI: 10.3390/antiox10010030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 02/07/2023] Open
Abstract
Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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Yang X, Sun H, Tu L, Jin Y, Wang M, Liu S, Zhang Z, He S. Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro. Food Funct 2020; 11:10954-10967. [PMID: 33283810 DOI: 10.1039/d0fo01478h] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Previously, anthocyanins were successfully acylated with lauric acid using Novozym 435 lipase, and the corresponding products were confirmed to have higher stability. As novel synthetic compounds, their toxicological safety has not been evaluated. Therefore, acute, subacute and subchronic toxicities of anthocyanin-lauric acid derivatives (ALDs) were investigated while their antioxidant activities were also evaluated in vitro. The acute toxicity results showed that the 50% lethal dose (LD50) of ALDs in mice was >10 g kg-1. Subsequently, the subacute toxicity test was conducted by oral administration of ALDs at doses of 0.63, 1.25 and 2.50 g kg-1 for 28 days. No adverse effect of ALDs on body weight, food/water intake, organ coefficient and histology was observed. Though there were some fluctuations in AST and ALT, the tested biochemical parameters were maintained within the normal ranges. The subchronic toxicity test results demonstrated that less than 0.60 g of ALDs per kg BW intake did not affect mortality, body weight, food/water intake, gross pathology, histology, hematology and serum biochemistry. Furthermore, cyanidin-3-(6''-dodecanoyl)-glucoside, the main component of ALDs, had a beneficial reducing power and a strong DPPH˙, ABTS+˙, and O2-˙ scavenging activity. This study provides an imperative reference to the safety of ALDs, suggesting their application as novel colorants or antioxidants in food and therapeutics.
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Affiliation(s)
- Xi Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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Zhao L, Pan F, Mehmood A, Zhang Y, Hao S, Rehman AU, Li J, Wang C, Wang Y. Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems. Int J Biol Macromol 2020; 164:3800-3807. [PMID: 32910958 DOI: 10.1016/j.ijbiomac.2020.09.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/24/2020] [Accepted: 09/03/2020] [Indexed: 02/06/2023]
Abstract
We investigated the effect and mechanism of action of xanthan gum (XG) on the color stability of black rice anthocyanins (BRA) in model beverage systems (pH 3.0) containing l-ascorbic acid under different conditions. The color stability of BRA was significantly enhanced in the presence of XG under accelerated storage conditions (40 °C), particularly at 0.25% (w/v). The degradation of BRA followed a first-order reaction rate (R2 > 0.89) during storage and thermal processing conditions. The addition of XG effectively improved the storage stability of BRA in the presence of l-ascorbic acid, particularly at 4 °C in the dark. Moreover, the thermal stability of BRA was enhanced by XG under thermal treatment (80 °C, 90 °C and 100 °C). The FTIR spectrum, X-ray diffraction and molecular simulation results showed that the interaction between XG and BRA was driven mainly by hydrogen bonds and hydrophobic interactions, leading to the increased stability of BRA. Our study demonstrated the benefits of using XG to improve the color stability of BRA in model beverage systems, further expanding the practical application of XG in anthocyanin-rich beverages.
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Affiliation(s)
- Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yali Zhang
- Pony Testing International Group Co., Ltd., Beijing 100095, China
| | - Shuai Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ashfaq Ur Rehman
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiayi Li
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
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Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109820] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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