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Li W, Bie Q, Zhang K, Linli F, Yang W, Chen X, Chen P, Qi Q. Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment. Food Chem X 2024; 23:101645. [PMID: 39113736 PMCID: PMC11304862 DOI: 10.1016/j.fochx.2024.101645] [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: 05/27/2024] [Revised: 07/04/2024] [Accepted: 07/09/2024] [Indexed: 08/10/2024] Open
Abstract
The instability of anthocyanins significantly reduces their bioavailability as food nutrients. This proof-of-concept study aimed to develop efficient carriers for anthocyanins to overcome this challenge. Characterization of the hydrogels via SEM (scanning electron microscope) and rheological analysis revealed the formation of typical gel structures. MTT (methyl thiazolyl tetrazolium) and hemolysis assays confirmed that their high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins by pH-responsive hydrogels. Stability studies further validated the effect of peptide hydrogels in helping anthocyanin molecules withstand factors such as gastric acid, high temperatures, and heavy metals. Subsequently, responsive studies in simulated gastric (intestinal) fluid demonstrated that the pH-responsive peptide hydrogels could protect anthocyanin molecules from gastric acid while achieving rapid and complete release in intestinal fluid environments. These results indicate that these peptide hydrogels could stabilize anthocyanins and facilitate their controlled release, potentially leading to personalized delivery systems.
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Affiliation(s)
- Wenjun Li
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
- Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu, 610212, China
| | - Qianqian Bie
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Kaihui Zhang
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Fangzhou Linli
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Wenyu Yang
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Xianggui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Pengfei Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Qi Qi
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
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Wu S, Wang C, Liu C, He Q, Zhang Z, Ma T. Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream. Int J Biol Macromol 2024:135379. [PMID: 39244122 DOI: 10.1016/j.ijbiomac.2024.135379] [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: 05/13/2024] [Revised: 07/27/2024] [Accepted: 09/04/2024] [Indexed: 09/09/2024]
Abstract
The synergistic effects between xanthan gum (XG) and β-cyclodextrin (β-CD) on the properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates was investigated. The visual appearance, SEM, TEM, CLSM, FT-IR and LF-NMR results showed that when the ratio of XG to β-CD in the XG-β-CD complex was appropriate, the hydrogen bonding effect between β-CD and XG was significant enhanced, the three-dimensional network structure has the highest density, the emulsion droplets were the smallest and evenly distributed. The unique tapered microstructure of β-CD acted as a bridge between the hydrophilic and hydrophobic components, effectively preventing the aggregation of oil droplets and establishing a flexible support system between oil droplets; while the flexible molecular structure of XG could support Pickering emulsion system. The XG-β-CD complex had a synergistic effect with protein aggregates, making it ideal for use in whipped cream products. This study explored the stability mechanism of β-CD in the Pickering emulsion-based whipped cream system, providing valuable insights into producing whole plant-based whipped cream by texturizing highly unsaturated oils. This effectively solves the problem of inadequate intake of unsaturated oil for individuals who consume excessive amounts of animal-derived fats.
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Affiliation(s)
- Sisi Wu
- School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Chenqiang Wang
- Technology Center, Xinjiang Guannong Share Group Co., Ltd, Korla City, Xinjiang 841000, China
| | - Chunxiu Liu
- School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuqiu He
- School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Zifan Zhang
- School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Tiezheng Ma
- School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China.
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Zhang H, Ju M, Hamid N, Ma Q, Shang D, Jia C, Xiao Y, Jiang S, Qiu H, Luan W, Sun A. Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39179519 DOI: 10.1002/jsfa.13828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/27/2024] [Accepted: 08/08/2024] [Indexed: 08/26/2024]
Abstract
BACKGROUND Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β-lactoglobulin (β-Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin-3-O-glucoside (C3G), and also considered their effects on stability. RESULTS Fluorescence analysis revealed static quenching effects between C3G and WPI, β-Lg, BSA, and LF. The binding constants were 1.923 × 103 L · mol⁻¹ for WPI, 24.55 × 103 L · mol⁻¹ for β-Lg, 57.25 × 103 L · mol⁻¹ for BSA, and 1.280 × 103 L · mol⁻¹ for LF. Hydrogen bonds, van der Waals forces, and electrostatic attraction were the predominant forces in the interactions between C3G and WPI and between C3G and BSA. Hydrophobic interaction was the main binding force in the interaction between C3G and β-Lg and between C3G and LF. The binding of C3G with WPI, β-Lg, BSA, and LF was driven by different thermodynamic parameters. Enthalpy changes (∆H) were -38.76 kJ · mol⁻¹ for WPI, -17.59 kJ · mol⁻¹ for β-Lg, -16.09 kJ · mol⁻¹ for BSA, and 39.50 kJ · mol⁻¹ for LF. Entropy changes (∆S) were -67.21 J · mol⁻¹·K⁻¹ for WPI, 3.72 J · mol⁻¹·K⁻¹ for β-Lg, 37.09 J · mol⁻¹·K⁻¹ for BSA, and 192.04 J · mol⁻¹·K⁻¹ for LF. The addition of C3G influenced the secondary structure of the proteins. The decrease in the α-helix content suggested a disruption and loosening of the hydrogen bond network structure. The presence of proteins enhanced the light stability and thermal stability (stability in the presence of light and heat) of C3G. In vitro simulated digestion experiments demonstrated that the addition of proteins led to a delayed degradation of C3G and to improved antioxidant capacity. CONCLUSION The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Mengmeng Ju
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Dansen Shang
- SINOPEC (Beijing) Research Institute of Chemical Industry, Beijing, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Shijing Jiang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Haoqin Qiu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Wenli Luan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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Cortés-Avendaño P, Macavilca EA, Ponce-Rosas FC, Murillo-Baca SM, Quispe-Neyra J, Alvarado-Zambrano F, Condezo-Hoyos L. Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic. Food Chem 2024; 462:140964. [PMID: 39213972 DOI: 10.1016/j.foodchem.2024.140964] [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: 05/31/2024] [Revised: 08/10/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
The objective of this study was to develop and validate a novel microfluidic paper-based analytical device (μPADpH) for determining the pH levels in foods. Anthocyanins from red cabbage aqueous extract (RCAE) were used as its analytical sensor. Whatman No. 1 filter paper was the most suitable for the device due to its porosity and fiber organization, which allows for maximum color intensity and minimal color heterogeneity of the RCAE in the detection zone of the μPADpH. To ensure the color stability of the RCAE for commercial use of the μPADpH, gum arabic was added. The geometric design of the μPADpH, including the channel length and separation zone diameter, was systematically optimized using colored food. The validation showed that the μPADpH did not differ from the pH meter when analyzing natural foods. However, certain additives in processed foods were found to increase the pH values.
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Affiliation(s)
- Paola Cortés-Avendaño
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Peru
| | - Edwin A Macavilca
- Universidad Nacional Jose Faustino Sanchez Carrion, Departamento de Ingenieria en Industrias Alimentarias, Functional Food Research Laboratory, Huacho, Peru
| | - Fortunato C Ponce-Rosas
- Universidad Nacional Daniel Alcides Carrión, Facultad de Ciencias Agropecuarias. Escuela de Formación Profesional de Industrias Alimentarias, La Merced, Chanchamayo, Peru
| | - Silvia M Murillo-Baca
- Universidad Nacional Daniel Alcides Carrión, Facultad de Ciencias Agropecuarias. Escuela de Formación Profesional de Industrias Alimentarias, La Merced, Chanchamayo, Peru
| | - Juan Quispe-Neyra
- Universidad Nacional de Piura, Escuela Profesional de Ingeniería Agroindustrial e Industrias Alimentarias, Piura, Peru
| | - Fredy Alvarado-Zambrano
- Universidad Nacional Santiago Antúnez de Mayolo, Facultad de Ingenieria de Industrias Alimentarias, Huaraz, Peru
| | - Luis Condezo-Hoyos
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Peru.
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5
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Xue H, Du X, Fang S, Gao H, Xie K, Wang Y, Tan J. The interaction of polyphenols-polysaccharides and their applications: A review. Int J Biol Macromol 2024; 278:134594. [PMID: 39127285 DOI: 10.1016/j.ijbiomac.2024.134594] [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: 05/05/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
Polyphenols, as important secondary metabolites in nature, are widely distributed in vegetables, fruits, grains, and other foods. Polyphenols have attracted widespread attention in the food industry and nutrition due to their unique structure and various biological activities. However, the health benefits of polyphenols are compromised owing to their structural instability and sensitivity to the external environment. The interaction between polyphenols and polysaccharides largely determined the stability and functional characteristics of polyphenols in food processing and storage. Thus, this topic has attracted widespread attention in recent years. The main purposes of this article are as follows: 1) to review the interaction mechanisms of polyphenols and polysaccharides including non-covalent and covalent bonds; 2) to comprehensively analyze the influencing factors of the interaction between polyphenols and polysaccharides, and introduce the effects of their interaction on the properties of polyphenols; 3) to systematically summarize the applications of interaction between polyphenols and polysaccharides. The findings can provide the important reference and theoretical support for the application of polyphenols and polysaccharides in food industry.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Xiaopeng Du
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Saisai Fang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Haiyan Gao
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Kaifang Xie
- College of Textile and Fashion, Hunan Institute of Engineering, NO. 88 East Fuxing Road, Yuetang District, Xiangtan 411100, China
| | - Yu Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; Medical Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China.
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Zhang H, Jia C, Xiao Y, Zhang J, Yu J, Li X, Hamid N, Sun A. Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles. Food Chem 2024; 439:138150. [PMID: 38100879 DOI: 10.1016/j.foodchem.2023.138150] [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: 09/10/2023] [Revised: 11/23/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinate (SC) and konjac glucomannan (KGM) with mulberry anthocyanin extract (MA). Atomic force microscopy (AFM) analysis showed SC encapsulated MA successfully. Multispectral techniques demonstrated the presence of hydrogen bonds and hydrophobic interactions in the nanoparticles. MA-SC-KGM ternary mixture improved storage stability, color stability and anthocyanin retention better compared to the MA-SC binary mixture. Notably, MA-SC-KGM nanoparticles significantly inhibited the thermal degradation of ACNs, improved pH stability, and showed stability and a slow-release effect in gastrointestinal digestion experiments. In addition, MA-SC-KGM nanoparticles were effective in scavenging DPPH· and ABTS+ free radicals, with enhanced stability and antioxidant capacity even during the heating process. This study successfully developed a novel MA-SC-KGM protein-polysaccharide composite material that effectively stabilized natural ACNs, expanding the application of ACNs in various industries.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingyue Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingwen Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Xinran Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China.
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Lu M, Cai Y, Chen X, Wang Y, Yuan G. A novel anthocyanin indicator film with rosmarinic acid copigmentation having enhanced stability and pH indicator ability for monitoring pork freshness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2641-2650. [PMID: 37985421 DOI: 10.1002/jsfa.13148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 10/15/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Anthocyanin-based pH-sensing films have been widely fabricated for potential application in monitoring food freshness. However, the color fading of anthocyanins limits their application for the food industry due to their low stability. In addition, the color sensitivity and pH indicator ability of anthocyanin-based films currently available are not satisfied and need to be improved. RESULTS Chitosan/xanthan gum (CX)-based colorimetric films with addition of purple cabbage anthocyanin (PAN) and different amounts of rosmarinic acid (RA) were fabricated. RA copigmentation in chitosan/xanthan gum-purple cabbage anthocyanin-rosmarinic acid (CX-P-RA) films significantly improved the stability and pH response sensitivity of PAN, and the combined copigmentation of RA and xanthan gum exhibited an additive effect. The addition of RA significantly improved the tensile strength and elongation at break, thermal stability, antioxidant and antibacterial activities of CX-P-RA films. Moreover, addition of RA enhanced the pH sensitivity and colorimetry of CX-P-RA films, which exhibited a good response to different pH values. CX-P-RA2 film was tested to monitor the freshness of pork. It showed visible color changes during the storage of pork. In addition, the ∆E of CX-P-RA2 film was highly correlated with changes in total volatile basic nitrogen in pork (R2 = 0.951). CONCLUSION These results indicated that CX-P-RA2 film can be used as a pH-sensing indicator with good stability and high sensitivity for real-time monitoring of pork freshness. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Min Lu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science, College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China
| | - Ying Cai
- Department of Food Science, College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China
| | - Xiaoe Chen
- Department of Food Science, College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China
| | - Yangguang Wang
- Department of Food Science, College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China
| | - Gaofeng Yuan
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science, College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China
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8
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Wang S, Li R, Han M, Zhuang D, Zhu J. Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring. Int J Biol Macromol 2023; 253:126674. [PMID: 37660868 DOI: 10.1016/j.ijbiomac.2023.126674] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/27/2023] [Accepted: 08/31/2023] [Indexed: 09/05/2023]
Abstract
To achieve real-time monitoring of food freshness, a pH-responsive film based on sodium alginate-konjac glucomannan loaded with Lycium ruthenicum anthocyanins (LRA) was prepared, with the addition of tea polyphenols (TP) to enhance the stability of LRA. The surface structure of the films was observed by AFM. The results of FTIR and molecular docking simulation showed that LRA and TP were bound to polysaccharide by hydrogen bonds. The mechanical properties, barrier properties, and antioxidant/antibacterial properties of the films were significantly improved and the films showed obvious color response to pH. Notably, the AFM images showed TP and LRA could lead to more severe damage to the bacterial structure. The results of molecular docking simulation suggested that TP and LRA could act on different components of the bacterial cell wall, indicating their synergistic mechanism in antimicrobial activity. Moreover, the stability of LRA was improved due to the interactions of TP and polysaccharides with LRA. The aggregates formed by TP and LRA were clearly observed by AFM. Finally, the film showed excellent preservation and freshness monitoring effect in milk. In conclusion, TP-LRA-SA-KGM intelligent film exhibited excellent performance and represented a promising novel food packaging material with potential applications.
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Affiliation(s)
- Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Minjie Han
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Di Zhuang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China.
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9
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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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10
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Kizilkaya P, Kaya M. The Effect of a Chitosan/TiO 2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets ( Oncorhynchus mykiss). Food Sci Anim Resour 2023; 43:1170-1182. [PMID: 37969329 PMCID: PMC10636217 DOI: 10.5851/kosfa.2023.e47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 11/17/2023] Open
Abstract
The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO2+30% O2+30% N2) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.
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Affiliation(s)
- Pınar Kizilkaya
- Department of Food Technology, Ardahan
Vocational School of Technical Sciences, Ardahan University,
Ardahan 75002, Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of
Agriculture, Atatürk University, Erzurum 25240,
Turkey
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11
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [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: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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12
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Huang J, Hu Z, Chin Y, Pei Z, Yao Q, Chen J, Li D, Hu Y. Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism. Food Chem 2023; 410:135407. [PMID: 36634562 DOI: 10.1016/j.foodchem.2023.135407] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/11/2022] [Accepted: 01/03/2023] [Indexed: 01/08/2023]
Abstract
The enhancement effects of co-pigmentation on thermal stability of roselle anthocyanin extract (RAE) were investigated. The introduction of organic acids maintained color stability of RAE, and RAE co-pigmented with oxalic acid (OA) presented less color fading rates (19.46 ± 0.33 %) and higher redness (41.33 ± 3.51). Subsequently, suitable co-pigmentation concentration (OA:RAE = 1:2) was obtained regarding with lower ΔE (48.70 ± 2.36). Then, improvement behaviors of co-pigmentation on OA-RAE were evaluated. Results demonstrated that OA-RAE exhibited better thermal stability, as manifested by larger retention rates and more favorable thermal degradation kinetic parameters. Furthermore, both molecular docking simulation and experimental structural characterization revealed that hydrogen bonds and other non-covalent bonds made up the main parts of molecular interactions, leading to formation of stable binary complex. As a result, the aromatic ring of RAE was protected. In conclusion, the co-pigmentation of RAE via introduction of OA was effective in stability enhancement due to the generation of molecular bindings.
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Affiliation(s)
- Jiayin Huang
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China
| | - Yaoxian Chin
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Zhisheng Pei
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China
| | - Jianchu Chen
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
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13
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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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14
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A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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15
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Li J, Pan F, Yun Y, Tian J, Zhou L. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone. Carbohydr Polym 2023; 299:120151. [PMID: 36876778 DOI: 10.1016/j.carbpol.2022.120151] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
Abstract
In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
| | - Fei Pan
- Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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16
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Lin Y, Li C, Shao P, Jiang L, Chen B, Farag MA. Enzymatic acylation of cyanidin-3- O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties. Curr Res Food Sci 2022; 5:2219-2227. [PMID: 36419743 PMCID: PMC9676150 DOI: 10.1016/j.crfs.2022.11.008] [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: 09/11/2022] [Revised: 10/24/2022] [Accepted: 11/03/2022] [Indexed: 11/07/2022] Open
Abstract
Anthocyanins (ACNs) as one category of water-soluble flavonoid pigments are increasingly employed in pH sensing indicator applications for monitoring food freshness. Nevertheless, considering that anthocyanins are sensitive to environmental factors, their practical applications in food industries are still rather limited. In order to improve the stability of anthocyanins and capitalize upon their application in pH-color responsive intelligent packaging, this study aims to graft octanoic aid onto raspberry anthocyanins catalyzed by immobilized Candida antarctica lipase B (Novozymes 435). Structural analyses based on Fourier transform infrared spectroscopy (FTIR), UV-Vis, liquid chromatography-mass spectrometry (LC-MS), and nuclear magnetic resonance (NMR) revealed that octanoic acid was regioselective grafted onto the 6-OH position of its glucoside. The acylation efficiency of C3G by octanoic acid up to 47.1%. The octanoic acid moiety was found to improve lipophilicity, antioxidant activity and stability of C3G. In addition, acylated derivative also maintained the pH-color response characteristics of nature ACNs and exhibited excellent NH3 response properties. These results indicated that acylated anthocyanins exhibit potential application as intelligent packaging indicator for monitoring food freshness.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Cong Li
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
- Eco-Industrial Innovation Institute ZJUT, Zhejiang, Quzhou, 324000, China
| | - Ligang Jiang
- Proya Cosmetics Co., Ltd, Zhejiang, Hangzhou, 310012, China
| | - Bilian Chen
- Zhejiang Institute for Food and Drug Control, Hangzhou, 310052, China
| | - Mohamed A. Farag
- Pharmacognosy department, Faculty of Pharmacy, Cairo University, Cairo, 11562, Egypt
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17
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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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18
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Wang Y, Liu T, Xie J, Cheng M, Sun L, Zhang S, Xin J, Zhang N. A review on application of molecular simulation technology in food molecules interaction. Curr Res Food Sci 2022; 5:1873-1881. [PMID: 36276243 PMCID: PMC9579209 DOI: 10.1016/j.crfs.2022.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/07/2022] [Accepted: 10/09/2022] [Indexed: 11/06/2022] Open
Abstract
Molecular simulation is a new technology to analyze the interaction between molecules. This review mainly summarizes the application of molecular simulation technology in the food industry. This technology has been employed to assess structural changes of biomolecules, the interaction between components, and the mechanism of physical and chemical property alterations. These conclusions provide a deeper understanding of the molecular interaction mechanism in foods, break through the limitations of scientific experiments and avoid blind and time-consuming scientific research. In this paper, the advantages and development trends of molecular simulation technology in the food research field are described. This methodology can be used to contribute to further studies of the mechanism of molecular interactions in food, confirm experimental results and provide new ideas for research in the field of food sciences.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jinhui Xie
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Meijia Cheng
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Shuai Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,Corresponding author.
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19
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Improved Stability of Blue Colour of Anthocyanins from Lycium ruthenicum Murr. Based on Copigmentation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186089. [PMID: 36144823 PMCID: PMC9502443 DOI: 10.3390/molecules27186089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022]
Abstract
Natural blue food colourant is rare. The aim of this work was to screen compounds from the common copigments that could improve the blue tones of anthocyanins (ACNs) and to investigate the effect of different copigments on the colour stability of anthocyanins in neutral species. International Commission on Illumination (CIE) colour space, UV, IR, NMR, atomic force microscopy (AFM) and computational chemistry methods were utilised to evaluate ACNs from Lycium ruthenicum Murr. (LR), which is complexed with food additives and biological agents. The results indicate that Pro-Xylane (PX), Ectoin (ECT) and dipotassium glycyrrhizinate (DG) enhance the blue colour of the ACNs. ACNs-PX presents a colour close to Oxford Blue and has a surface height of 2.13 ± 0.14 nm and slightly improved stability. The half-life of ACNs-DG is improved 24.5-fold and had the highest complexation energy (-50.63/49.15) kcal/mol, indicating hydrogen bonds and π-π stacking forces enhance stability. These findings offer a new perspective for anthocyanin utilisation as a blue colourant and contribute to the large-scale application of LR.
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20
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Zang Z, Tang S, Li Z, Chou S, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J, Li B. An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides. Compr Rev Food Sci Food Saf 2022; 21:4378-4401. [PMID: 36018502 DOI: 10.1111/1541-4337.13026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries. Practical Application: This review provides support for the steady-state protection of active substances.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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21
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Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside. Molecules 2022; 27:molecules27154944. [PMID: 35956895 PMCID: PMC9370543 DOI: 10.3390/molecules27154944] [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: 06/25/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, high pressure processing (HPP) and thermal treatment were comparatively evaluated by examining their impacts on the binding behavior and interaction between α-lactalbumin (α-La) and pelargonium-3-glucoside (P3G) under pH values of 6.0, 7.4, and 8.0. The methods of circular dichroism spectroscopy, fluorescence quenching, dynamic light scattering, and molecular simulation were used to characterize the effects of processing-induced changes in protein structure, size distribution, binding site conformation, and residue charges on their binding characteristics between them. The results indicated that the thermal treatments significantly increased the quenching constants of the complex at pH 7.4/8.0 and 60/80 °C, as well as the accessible fraction of protein at pH 8.0/80 °C. Both HPP and thermal treatments increased the random coil content and showed limited effects on the α-helix and β-sheet contents of α-La and caused the aggregation of the complex to varying degrees. Molecular dynamic simulation and docking analyses revealed that the binding site of the complex did not change under different processing conditions, but the solvent-accessible surface area varied under different conditions.
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22
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Wu J, Ma K, Li H, Zhang Y, Wang X, Abbas N, Yin C, Zhang Y. Stability assessment of lutein under the existence of different phenolic acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Zhang J, Wang L, Tan W, Li Q, Dong F, Guo Z. Preparation of chitosan-rosmarinic acid derivatives with enhanced antioxidant and anti-inflammatory activities. Carbohydr Polym 2022; 296:119943. [DOI: 10.1016/j.carbpol.2022.119943] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/20/2022] [Accepted: 07/30/2022] [Indexed: 02/06/2023]
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24
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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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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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26
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Singh S, Nwabor OF, Sukri DM, Wunnoo S, Dumjun K, Lethongkam S, Kusolphat P, Hemtanon N, Klinprathum K, Sunghan J, Dejyong K, Lertwittayanon K, Pisuchpen S, Voravuthikunchai SP. Poly (vinyl alcohol) copolymerized with xanthan gum/hypromellose/sodium carboxymethyl cellulose dermal dressings functionalized with biogenic nanostructured materials for antibacterial and wound healing application. Int J Biol Macromol 2022; 216:235-250. [PMID: 35780920 DOI: 10.1016/j.ijbiomac.2022.06.172] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/20/2022] [Accepted: 06/26/2022] [Indexed: 11/28/2022]
Abstract
Effective treatment of infected wounds requires a comprehensive wound dressing with a combination of antibacterial, antioxidative, and anti-inflammatory effects. Biodegradable wound dressings incorporating nanostructured material were developed using polyvinyl alcohol with xanthan gum, hypromellose, or sodium carboxymethyl cellulose and extensively evaluated for antibacterial and wound healing efficacy. Synthesized silver nanoparticles and wound dressings displayed λmax at 420 nm with zeta potential ≈ - 35 mV. Significant growth inhibition with >99 % reduction in CFU/ml (p < 0.05) against important wound pathogens including Acinetobacter baumannii, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Staphylococcus epidermidis, and Candida albicans were observed. Within 1 h of treatment, hypromellose nanocomposite demonstrated excellent bactericidal effects with a 99.9 % of reduction in growth. In addition, wound dressings demonstrated inhibitory activities against free radical scavengers. Wound dressings demonstrated a significant reduction in the inflammatory response in RAW 264.7 macrophages (p < 0.001). Ex-vivo diffusion demonstrated zero-order release and steady-state flux between 0.1571-0.2295 μg/ml/cm2h with 0.124-0.144 permeability coefficient after 10 h. Usage in animals further confirmed that the hypromellose nanocomposite accelerated the wound healing process with biocompatibility. The results suggested that hybrid biodegradable dressings can be effectively applied to treat infected wounds and attenuate inflammatory responses.
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Affiliation(s)
- Sudarshan Singh
- School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Ozioma F Nwabor
- Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Biomedical and Chemical Engineering, College of Engineering and Computer Science, Syracuse University, Syracuse 13244, United States
| | - Dwi M Sukri
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Medical Faculty, Malahayati University, Pramuka, Lampung, 35152, Indonesia
| | - Suttiwan Wunnoo
- Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Krittima Dumjun
- Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Science for Industry Program, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Sakkarin Lethongkam
- Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Pradipa Kusolphat
- Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Natthanit Hemtanon
- Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Keskanok Klinprathum
- Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Jutapoln Sunghan
- Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Krittee Dejyong
- Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kowit Lertwittayanon
- Division of Physical Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Supachai Pisuchpen
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Supayang P Voravuthikunchai
- Natural Product Research Center of Excellence, Faculty of Science and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
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27
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Zhou N, Pan F, Ai X, Tuersuntuoheti T, Zhao L, Zhao L, Wang Y. Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins. Int J Biol Macromol 2022; 210:33-43. [PMID: 35526769 DOI: 10.1016/j.ijbiomac.2022.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins (ACNs) have attracted considerable research attention because of their excellent health benefits, but their low stability and bioavailability limit their applications. In this study, sinapic acid-grafted-chitosan (SA-g-CS) conjugate was synthesized by grafting SA onto CS via a free radical mediated method. Nanoparticles were prepared using casein (CA) together with SA-g-CS to improve the performance and sustained release of black rice anthocyanins (BRA). The results of UV-Vis, FTIR and 1H NMR spectra for SA-g-CS conjugates demonstrated the successful grafting of SA onto CS. The results of DPPH, ABTS and ferric ion reducing antioxidant power assays showed that the SA-g-CS conjugates had strong antioxidant capacities, and the higher the pH of the grafting reaction system, the stronger the antioxidant capacity of the conjugates. X-ray diffraction and scanning electron microscopy analyses showed that the crystallographic property and microstructure of CS were improved by the grafting of SA. Compared with BRA loaded nanoparticles prepared with CA alone or the combination of CS and CA, the BRA loaded nanoparticles constructed by SA-g-CS and CA have smaller particle size, better dispersion, encapsulation efficiency and sustained-release property. These results provided great potential for the application of phenolic acid grafted CS in stabilizing ACNs.
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Affiliation(s)
- Na Zhou
- 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
| | - 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
| | - 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
| | - 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
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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28
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Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Venter A, Fisher H, Stafford GI, Duodu KG. Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Anton Venter
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Hennie Fisher
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Gary I. Stafford
- Department of Plant and Soil Sciences University of Pretoria Plant Sciences Complex, Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
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30
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Ju C, Lv J, Wu A, Wang Y, Zhu Y, Chen J. Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jimin Lv
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yiwen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yanyun Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
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31
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Özbaş F, Tüzün E, Yıldız A, Karakuş S. Sonosynthesis and characterization of konjac gum/xanthan gum supported ironoxide nanoparticles. Int J Biol Macromol 2021; 183:1047-1057. [PMID: 33984379 DOI: 10.1016/j.ijbiomac.2021.05.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 05/02/2021] [Accepted: 05/05/2021] [Indexed: 12/22/2022]
Abstract
In this study, an optimized method was developed for the synthesis of biological macromolecule blend supported iron oxide nanoparticles (IO NPs). The nanostructure was composed of binary polymer blends of konjac gum (KG) and xanthan gum (XG). The synthesized KG/XG@IO NPs were characterized by SEM, EDX, HRTEM, FTIR, XRD, XPS, zeta potential, DLS, TGA, and DSC. According to results, the KG/XG@IO NPs had a spherical shape with an average diameter range of ~40 nm using Scherrer's equation and Williamson-Hall equation. The results of TGA and DSC analysis confirmed that the KG/XG@IO NPs maintained good thermal stability. Our motivation was to determine the effect of the biopolymer blend matrix on the morphology, size, stability, and thermal properties of the green KG/XG@IO NPs. Furthermore, the effects of sonication process time (10-30 min), mass ratio of biological macromolecule blend (KG/XG) (1:1, 1:2, and 1:4), and amplitude frequency (5%-40%) on the rheological parameters of NPs were investigated to optimize the sonochemical process. From optimization analysis, we concluded that the sonication had a role in the size distribution and the formation of nanoparticles with the optimum mixture ratio of binary biopolymer matrix as it provided long-term stability.
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Affiliation(s)
- Fatih Özbaş
- Fatih Sultan Mehmet Vakif University, Research Center for the Conservation of Cultural Property of Foundation, 34083 Istanbul, Turkey
| | - Elif Tüzün
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey
| | - Ahmet Yıldız
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey
| | - Selcan Karakuş
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey.
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