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Ivane NMA, Wang W, Ma Q, Wang J, Sun J. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review. Food Chem X 2024; 23:101462. [PMID: 38974195 PMCID: PMC11225668 DOI: 10.1016/j.fochx.2024.101462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 04/20/2024] [Accepted: 05/09/2024] [Indexed: 07/09/2024] Open
Abstract
Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.
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Affiliation(s)
- Ngouana Moffo A. Ivane
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
- Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China
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2
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Wu L, Zhang Y, Fan S, Prejanò M, Marino T, Russo N, Tao Y, Li Y. Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality. Food Chem 2024; 453:139617. [PMID: 38788642 DOI: 10.1016/j.foodchem.2024.139617] [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: 02/17/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024]
Abstract
The copigmentation effect between malvidin-3-O-glucoside and caffeic acid was comprehensive inquiry on the model wine solution, theoretical simulation and real wine. Thermodynamic parameters were determined by UV/Visible spectroscopy and Isothermal titration calorimetry (ITC). Theoretical data were obtained employing a dispersion-corrected density functional approach. The effects in real wines were investigated by adding the caffeic acid during different fermentation periods. Results shown that the copigmentation reaction between caffeic acid and malvidin-3-O-glucoside is a spontaneous exothermic reaction driven by hydrogen bonding and dispersions forces. Computations show that the polyhydroxyl sugar moiety and phenolic hydroxyl groups are the key active sites. The addition of caffeic acid in post-alcohol fermentation samples evidences an improving color characteristics in the wine.
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Affiliation(s)
- Lulu Wu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yu Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shuyue Fan
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Tiziana Marino
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
| | - Yunkui Li
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China.
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3
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Ingemann Berentzen E, Hauer Møller A, Danielsen M, Jensen M, Joernsgaard B, Kastrup Dalsgaard T. Stability of individual anthocyanins from black carrots stored in light and darkness - Impact of acylation. Food Res Int 2024; 186:114382. [PMID: 38729736 DOI: 10.1016/j.foodres.2024.114382] [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: 01/11/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.
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Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Martin Jensen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | | | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark.
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4
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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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5
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Yañez-Apam J, Domínguez-Uscanga A, Herrera-González A, Contreras J, Mojica L, Mahady G, Luna-Vital DA. Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review. Pharmaceuticals (Basel) 2023; 16:ph16050638. [PMID: 37242421 DOI: 10.3390/ph16050638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/28/2023] Open
Abstract
Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by external factors, such as pH, light, temperature, and oxygen. Naturally acylated anthocyanins have proven to be more stable in response to external factors and exhibit superior biological effects as compared with their non-acylated analogues. Therefore, synthetic acylation represents a viable alternative to make the application of these compounds more suitable for use. Enzyme-mediated synthetic acylation produces derivatives that are highly similar to those obtained through the natural acylation process, with the main difference between these two pathways being the catalytic site of the enzymes involved in the synthesis; acyltransferases catalyze natural acylation, while lipases catalyze synthetic acylation. In both cases, their active sites perform the addition of carbon chains to the hydroxyl groups of anthocyanin glycosyl moieties. Currently, there is no comparative information regarding natural and enzymatically acylated anthocyanins. In this sense, the aim of this review is to compare natural and enzyme-mediated synthetic acylated anthocyanins in terms of chemical stability and pharmacological activity with a focus on inflammation and diabetes.
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Affiliation(s)
- Jimena Yañez-Apam
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
| | - Astrid Domínguez-Uscanga
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
| | - Azucena Herrera-González
- Department of Chemical Engineering, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd., Gral., Marcelino García Barragán 1421, Guadalajara 44430, Mexico
| | - Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.-Unidad Zapopan, Camino Arenero 1227, Zapopan 45019, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.-Unidad Zapopan, Camino Arenero 1227, Zapopan 45019, Mexico
| | - Gail Mahady
- Clinical Pharmacognosy Laboratory, Department of Pharmacy Practice, College of Pharmacy, PAHO/WHO Collaborating Centre for Traditional Medicine, University of Illinois at Chicago, 833 South Wood St., Chicago, IL 60612, USA
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
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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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Jung J, Lin CY, Zhao Y. Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. J Food Sci 2022; 87:3809-3821. [PMID: 35978552 DOI: 10.1111/1750-3841.16269] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/17/2022] [Accepted: 07/08/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by the epicarp layer as barrier to prevent copigment complexing with anthocyanins. This study investigated strategies for enhancing anthocyanin-phenolic copigmentation on blueberry surface, and integrated copigmentation with layer-by-layer (LBL) coating to retain anthocyanin stability in thermally processed blueberries. Results indicated that epicarp layer treatment of fruit by Tween 80 (T80) and CaCl2 is important for enhancing anthocyanin-phenolic copigmentation. The sequential copigmentation treatment using T80, ferulic acid, and CaCl2 (T80→FA→CaCl2 ) or T80, tannic acid, and CaCl2 (T80→TA→CaCl2 ) resulted in higher (p < 0.05) retention of total monomeric anthocyanin (3.18 mg/g and 3.38 mg/g, respectively) in thermally processed blueberries after 7-day ambient storage than that of untreated fruit (2.79 mg/g). Percent polymeric color (PPC) of blueberries treated by T80→FA→CaCl2 (15.5%) or T80→TA→CaCl2 (17.4%) was lower (p < 0.05) than that treated by TA alone (22.5%). The LBL coating enhanced microstructure stability for preserving anthocyanins in thermally processed blueberries. This study demonstrated the effectiveness of sequential copigmentation of blueberries after epicarp layer treatment followed by LBL coating for enhancing anthocyanin stability in processed whole fruit. PRACTICAL APPLICATION: When anthocyanin-rich fruit is thermally processed, anthocyanins degrade and leach to aqueous packing solution because of its heat sensitivity and water solubility. This study developed an innovative technology through implementing sequential treatments of copigmentation and water- and heat-resistant coating for preventing heat and water degradation of anthocyanins in whole fruit during processing in aqueous media. The developed technology can be practically applied to enhance the quality and health benefits of thermally processed anthocyanin-rich whole fruit. The technology can not only be utilized to improve existing fruit products, but also develop new and novel fruit products.
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Affiliation(s)
- Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Chieh-Yi Lin
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
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8
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Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100097. [PMID: 35769401 PMCID: PMC9235051 DOI: 10.1016/j.fochms.2022.100097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/01/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Strawberry anthocyanins may be co-pigmented with rooibos phenolics. Adding rooibos extract enhanced color and heat stability of strawberry anthocyanins. Green and fermented rooibos phenolics acted as potential co-pigments (CP). A flavonoid-rich fraction of green rooibos extract provided the most potent CPs. Flavonoids luteolin and orientin were effective CPs for pelargonidin 3-glucoside.
Anthocyanin-rich strawberry model solutions were co-pigmented with rooibos phenolics to enhance color and heat stability. The addition of green and fermented rooibos extracts at pigment-to-co-pigment molar ratios of 1:10, 1:50, and 1:100 pelargonidin-3-glucoside equivalents: orientin equivalents induced hyper- and bathochromic shifts at room temperature and during thermal processing at 80 °C for an hour. Co-pigmentation effects on hyperchromic shift were up to 96%, and bathochromic shift reached 19 nm when adding flavonoid-rich fractions of green rooibos phenolics. Following the co-pigmentation tests with rooibos extracts, selected pure phenolic co-pigments were tested for their monomeric contribution to the observed co-pigmentation effects. Orientin was identified as a potent co-pigment for pelargonidin-3-glucoside, showing stronger co-pigmentation effects than that of its aglycon luteolin. Additionally, orientin had the most pronounced bathochromic shift in heat-treated solutions. Rooibos extracts, particularly flavonoid-rich fractions composed of luteolin, apigenin, and quercetin glycosides, are suggested as color enhancers and stabilizers for strawberry products.
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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10
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Leonarski E, Cesca K, de Oliveira D, Zielinski AAF. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Crit Rev Food Sci Nutr 2022; 63:6777-6796. [PMID: 35191785 DOI: 10.1080/10408398.2022.2041541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins are naturally occurring bioactive compounds found mainly in fruits, vegetables, and grains. They are usually extracted due to their biological properties and great potential for technological applications. These compounds have characteristic pH-dependent colorations that are natural dyes since they come in different colors. However, they are susceptible to processing conditions, remarkably light, temperature, and oxygen. The acylated anthocyanins showed better stability characteristics, and therefore, an acylation process of these compounds could improve their applications. The enzymatic acylation was effective and showed promising results. The current review provides an overview of the works that performed enzymatic acylation of anthocyanins and studies on the stability, antioxidant activity, and lipophilicity. In general, enzymatically acylated anthocyanins showed better stability to light and temperature than non-acylated compounds. In addition, they were liposoluble, a characteristic that allows their addition to products with lipid matrices. The results showed that these compounds formed by enzymatic acylation have perspectives of application mainly as natural colorants in food products. Therefore, the enzymatic acylation of anthocyanins appears viable to increase the industrial applicability of anthocyanins. There are still some gaps to be filled in process optimization, the reuse of enzymes, and toxicity analysis of the acylated compounds formed.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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Liu X, Li S, Wang Z, Wang X, He Y, Wen L. Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H 2O 2-Induced ARPE-19 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13990-14003. [PMID: 34672563 DOI: 10.1021/acs.jafc.1c03133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
We explored the effects of ultrahigh-pressure technology and chlorogenic acid on the color stability and structure-activity relationship of malvidin (MV). Experimental conditions were optimized through single-factor experiments and response surface analysis at a pressure of 300 MPa, mass ratio of MV to chlorogenic acid of 1:3.64 (w/w), and time of 5 min. Compared with MV, MV derivatives showed higher stability and in vitro antioxidant activity. X-ray diffraction analysis, UV-vis spectroscopy, Fourier transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry were conducted to determine the structures of MV derivatives for the first time. Ultrahigh pressure facilitated acylation of chlorogenic acid and MV and produced four new MV derivatives. Analysis of the effect of malvidin-3-O-6-(acrylic acid-(2-hydroxy, 4-carboxy-cyclohexanol) ester)-guaiacol (Mv3ACEC) on ARPE-19 cells exposed to H2O2 by RNA transcriptome sequencing showed that Mv3ACEC simultaneously inhibited various inflammatory and apoptotic signal transduction pathways, exerted a synergistic effect, and partly inhibited cell apoptosis through the MAPK signaling pathway. Therefore, the results show that ultrahigh pressure will cause acylation of chlorogenic acid and MV to produce four new MV derivatives, and MV derivatives protect ARPE-19 cells from H2O2-induced oxidative stress.
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Affiliation(s)
- Xinyao Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
| | - Sheng Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
| | - Zhitong Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
| | - Xinyuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
| | - Yang He
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
| | - Liankui Wen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P. R. China
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12
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Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Sasaki N, Nemoto K, Nishizaki Y, Sugimoto N, Tasaki K, Watanabe A, Goto F, Higuchi A, Morgan E, Hikage T, Nishihara M. Identification and characterization of xanthone biosynthetic genes contributing to the vivid red coloration of red-flowered gentian. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2021; 107:1711-1723. [PMID: 34245606 DOI: 10.1111/tpj.15412] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/02/2021] [Accepted: 07/06/2021] [Indexed: 05/09/2023]
Abstract
Cultivated Japanese gentians traditionally produce vivid blue flowers because of the accumulation of delphinidin-based polyacylated anthocyanins. However, recent breeding programs developed several red-flowered cultivars, but the underlying mechanism for this red coloration was unknown. Thus, we characterized the pigments responsible for the red coloration in these cultivars. A high-performance liquid chromatography with photodiode array analysis revealed the presence of phenolic compounds, including flavones and xanthones, as well as the accumulation of colored cyanidin-based anthocyanins. The chemical structures of two xanthone compounds contributing to the coloration of red-flowered gentian petals were determined by mass spectrometry and nuclear magnetic resonance spectroscopy. The compounds were identified as norathyriol 6-O-glucoside (i.e., tripteroside designated as Xt1) and a previously unreported norathyriol-6-O-(6'-O-malonyl)-glucoside (designated Xt2). The copigmentation effects of these compounds on cyanidin 3-O-glucoside were detected in vitro. Additionally, an RNA sequencing analysis was performed to identify the cDNAs encoding the enzymes involved in the biosynthesis of these xanthones. Recombinant proteins encoded by the candidate genes were produced in a wheat germ cell-free protein expression system and assayed. We determined that a UDP-glucose-dependent glucosyltransferase (StrGT9) catalyzes the transfer of a glucose moiety to norathyriol, a xanthone aglycone, to produce Xt1, which is converted to Xt2 by a malonyltransferase (StrAT2). An analysis of the progeny lines suggested that the accumulation of Xt2 contributes to the vivid red coloration of gentian flowers. Our data indicate that StrGT9 and StrAT2 help mediate xanthone biosynthesis and contribute to the coloration of red-flowered gentians via copigmentation effects.
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Affiliation(s)
- Nobuhiro Sasaki
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Keiichirou Nemoto
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Yuzo Nishizaki
- Division of Food Additives, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan
| | - Naoki Sugimoto
- Division of Food Additives, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan
| | - Keisuke Tasaki
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Aiko Watanabe
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Fumina Goto
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Atsumi Higuchi
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
| | - Ed Morgan
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Takashi Hikage
- Hachimantai City Floricultural Research and Development Center, Kamasuda 70, Hachimantai, Iwate, 028-7533, Japan
| | - Masahiro Nishihara
- Iwate Biotechnology Research Center, 22-174-4 Narita, Kitakami, Iwate, 024-0003, Japan
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14
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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: 79] [Impact Index Per Article: 26.3] [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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15
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Turan E, Şimşek A. Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Sci 2021; 178:108522. [PMID: 33957374 DOI: 10.1016/j.meatsci.2021.108522] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/28/2021] [Accepted: 04/10/2021] [Indexed: 10/21/2022]
Abstract
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory properties of aerobic (AP) and vacuum (VP) packaged beef patties during 15 days of chilled storage. Compared to control, incorporating of BMWE decreased (P < .01) the pH, thiobarbituric acid reactive substances (TBARS), MMb, and hue angle values of both AP and VP beef patties, while improving the redness (a*) and chroma values (P < .01). Addition of BMWE contributed significantly to extending the shelf life of beef patties by limiting lipid oxidation, discoloration and microbial growth during storage compared to control (P < .01). Although the lowest TAMB (total aerobic mesophylic bacteria) counts, TBARS and MMb values were determined in 0.4% BMWE groups, 0.2% BMWE was the most favourable concentration considering sensory acceptability and instrumental redness. These results showed that BMWE could be used as a promising natural colorant, antioxidant and antimicrobial agent in beef patties instead of synthetic additives.
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Affiliation(s)
- Emre Turan
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey.
| | - Atilla Şimşek
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey
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16
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Khalifa I, Du J, Nawaz A, Li C. Multiple co-pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1579-1588. [PMID: 32869886 DOI: 10.1002/jsfa.10777] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/29/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effect of multiple co-pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co-pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co-pigments exhibited higher hyperchromicity, pKH -values, and heat-stability than their individual counterparts. Surflex-docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra -OH, -COOH groups, and delocalization systems. The binding was allowed by increased H-bonding, van der Waals forces, and π-π sites by the extra groups of the multiple co-pigments with AC in aqueous juice and whey particle-based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid-flavonol-anthocyanin which could be used as promising food red-colorants. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Jing Du
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
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17
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A Roadmap to Modulated Anthocyanin Compositions in Carrots. PLANTS 2021; 10:plants10030472. [PMID: 33801499 PMCID: PMC7999315 DOI: 10.3390/plants10030472] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/16/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022]
Abstract
Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content in black carrots are needed. However, along with the increased interest in black carrots there has also been an interest in identifying the structural and regulatory genes associated with anthocyanin biosynthesis in black carrots. Thus, huge progress in the identification of genes involved in anthocyanin biosynthesis has recently been achieved. Given this information it is now possible to attempt to modulate anthocyanin compositions in black carrots through genetic modifications. In this review we look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins.
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18
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Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring. Food Chem 2020; 326:126960. [DOI: 10.1016/j.foodchem.2020.126960] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 12/14/2022]
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19
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Moccia F, Agustin-Salazar S, Berg AL, Setaro B, Micillo R, Pizzo E, Weber F, Gamez-Meza N, Schieber A, Cerruti P, Panzella L, Napolitano A. Pecan ( Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2020; 8:6700-6712. [PMID: 33828928 PMCID: PMC8016391 DOI: 10.1021/acssuschemeng.0c00356] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/03/2020] [Indexed: 05/02/2023]
Abstract
Herein, the antioxidant and food stabilizing properties of a pecan nut shell (PNS) hydroalcoholic extract (PNSE) are reported. Chemical degradation of PNSE demonstrated the presence of condensed tannins as the main phenolic components. PNSE showed remarkable antioxidant properties in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (EC50 = 0.004 mg/mL). PNSE was initially tested as an inhibitor of mushroom tyrosinase, exhibiting a quite low IC50 value (0.055 mg/mL) against the enzyme diphenolase activity, suggesting its use in enzymatic browning inhibition. The anthocyanin stabilization properties were evaluated under accelerated aging conditions of both pure pigments and commercial fruit juices, and PNSE was found to be effective at concentrations (0.05 mg/mL) at which well-known stabilizers such as chlorogenic and ferulic acids proved to fail. PNSE also performed well in the stabilization of spray-dried anthocyanins for use as a food colorant, increasing the half-life of blackberry anthocyanins up to 20%. In order to explore the possibility of using PNSE as a functional additive for active packaging, polylactic acid (PLA) films containing PNSE were prepared by solvent casting, and no substantial alteration of the mechanical properties was found on addition of the extract up to 10% w/w. The films showed remarkable antioxidant properties (DDPH reduction >60% with a 3% w/w loading, at a dose of 1 mg/mL in the DPPH solution) and delayed the onset of browning of apple smoothies (ca. 30% inhibition with a 10% w/w loading). These results highlight the exploitation of PNS as a low-cost polyphenol source for food industry applications.
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Affiliation(s)
- Federica Moccia
- Department
of Chemical Sciences, University of Naples
“Federico II”, Via Cintia 4, I-80126 Naples, Italy
| | - Sarai Agustin-Salazar
- Institute
for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, I-80078 Pozzuoli, Italy
| | - Anna-Lisa Berg
- Institute
of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Brunella Setaro
- Department
of Chemical Sciences, University of Naples
“Federico II”, Via Cintia 4, I-80126 Naples, Italy
| | - Raffaella Micillo
- Department
of Chemical Sciences, University of Naples
“Federico II”, Via Cintia 4, I-80126 Naples, Italy
| | - Elio Pizzo
- Department
of Biology, University of Naples “Federico
II”, 80126 Naples, Italy
| | - Fabian Weber
- Institute
of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Nohemi Gamez-Meza
- Departamento
de Investigaciones Científicas y Tecnológicas de la
Universidad de Sonora, Rosales y Blvd. Luis Encinas, C.P. 83000 Hermosillo, Sonora, México
| | - Andreas Schieber
- Institute
of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Pierfrancesco Cerruti
- Institute
for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, I-80078 Pozzuoli, Italy
- Institute
for Polymers, Composites and Biomaterials (IPCB-CNR), Via Previati 1/E, I-23900 Lecco, Italy
- . Phone: +390818675214 (P.C.)
| | - Lucia Panzella
- Department
of Chemical Sciences, University of Naples
“Federico II”, Via Cintia 4, I-80126 Naples, Italy
- . Phone: +39081674131 (L.P.)
| | - Alessandra Napolitano
- Department
of Chemical Sciences, University of Naples
“Federico II”, Via Cintia 4, I-80126 Naples, Italy
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20
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Li Y, Prejanò M, Toscano M, Russo N. Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study. Front Chem 2019; 7:579. [PMID: 31482087 PMCID: PMC6709615 DOI: 10.3389/fchem.2019.00579] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Accepted: 07/31/2019] [Indexed: 12/17/2022] Open
Abstract
On the basis of the dispersion-corrected density functional theory, a computational model is proposed to describe the oenin/syringic acid copigmentation and to explore the non-covalent interaction between the anthocyanin and the copigment in the framework of implicit solvent approach. The predicted binding free energy and visible spectrum shift of this copigmentation complex are in accordance with the experimental observations. The used model provides a good structural description of oenin/syringic acid complex and suggests that the intermolecular hydrogen bonding, in which the hydroxyl-rich sugar moiety in oenin plays a key role, may be the determinant for the formation and nature of the copigmentation complex.
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Affiliation(s)
- Yunkui Li
- College of Enology, Northwest A&F University, Yangling, China
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Marirosa Toscano
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
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21
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Klisurova D, Petrova I, Ognyanov M, Georgiev Y, Kratchanova M, Denev P. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts. Food Chem 2019; 279:162-170. [PMID: 30611475 DOI: 10.1016/j.foodchem.2018.11.125] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 10/25/2018] [Accepted: 11/26/2018] [Indexed: 11/22/2022]
Abstract
The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability.
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Affiliation(s)
- Daniela Klisurova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Ivalina Petrova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Manol Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Yordan Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Maria Kratchanova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
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22
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Wang X, Zeng Z, Tian Z, Sun J, Li Y, Fan X. Validation of spectrophotometric determination of chlorogenic acid in fermentation broth and fruits. Food Chem 2019; 278:170-177. [DOI: 10.1016/j.foodchem.2018.11.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 11/05/2018] [Accepted: 11/07/2018] [Indexed: 12/23/2022]
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23
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You Y, Li N, Han X, Guo J, Zhao Y, Huang W, Zhan J. The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14121] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yilin You
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Na Li
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Xue Han
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Jielong Guo
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science Shanxi Normal University West Chang'an Road 620 Chang'an District Xi'an 710119 China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
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24
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He Y, Wen L, Yu H, Zheng F, Wang Z, Xu X, Zhang H, Cao Y, Wang B, Chu B, Hao J. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. Food Chem 2018; 268:15-26. [DOI: 10.1016/j.foodchem.2018.06.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 06/04/2018] [Accepted: 06/11/2018] [Indexed: 12/31/2022]
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25
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Li Y, Prejanò M, Toscano M, Russo N. Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory. Front Chem 2018; 6:245. [PMID: 30003074 PMCID: PMC6031711 DOI: 10.3389/fchem.2018.00245] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 06/08/2018] [Indexed: 11/17/2022] Open
Abstract
Making use of anthocyanin copigmentation, it is possible to effectively improve color quality and stability of red wines and other foods. This can be done by selecting strong copigments, but a 1-fold experimental screening usually entails a high cost and a low efficiency. The aim of this work is to show how a theoretical model based on density functional theory can be useful for an accurate and rapid prediction of copigmentation ability of a copigment. The present study, concerning the copigmentation between oenin and quercetin under the framework of implicit solvent, indicates that, in these conditions, the intermolecular hydrogen bonds play an important role in the system stabilization. The dispersion interaction slightly affects the structure, energies and UV-Vis spectral properties of the copigmentation complex.
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Affiliation(s)
- Yunkui Li
- College of Enology, Northwest A&F University, Yangling, China
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Marirosa Toscano
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
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26
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You Y, Li N, Han X, Guo J, Liu G, Huang W, Zhan J. Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine. J Food Sci 2018. [PMID: 29538798 DOI: 10.1111/1750-3841.14094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. PRACTICAL APPLICATION The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.
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Affiliation(s)
- Yilin You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China.,Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Na Li
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Xue Han
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jielong Guo
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Guojie Liu
- Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Weidong Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jicheng Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
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