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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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Ning N, Wang X, Li J, Bi X, Li M, Xing Y, Che Z, Wang Y. Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage. FOOD SCI TECHNOL INT 2022:10820132221098314. [PMID: 35491658 DOI: 10.1177/10820132221098314] [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: 11/17/2022]
Abstract
Blueberry juice has been found to undergo severe browning after treatment and cold storage, such as processing by high hydrostatic pressure (HHP) at 550 MPa/10 min/25°C followed storage at 4°C for 4 days. This browning may be due to the degradation of anthocyanin (AC) in the berries. Therefore, in this study, gallic acid (GA), ferulic acid (FA), ascorbic acid (VC), citric acid (CA), tea polyphenol (TP) and α-tocopherol (VE) were compared to determine their ability to improve the stability of the AC in HHP-treated blueberry juice. The juice was combined with the six abovementioned antioxidants at different concentrations, then treated by HHP at 550 MPa/10 min/25°C and stored at 4°C for 20 days. Thereafter, the pH levels, degrees °Brix (°Bx), color parameters, total AC content and polyphenol oxidase (PPO) activity of the blueberry juice blend were measured and compared. Gallic acid at 2 g/L was found to be the most effective antioxidant to protect against AC degradation. After storage at 4°C for 20 days, the AC content of the juice with no added antioxidants had decreased by 62.27% with a PPO relative activity of 50.78%, while the AC content of juice supplemented with 2 g/L GA had decreased by 13.42% with a PPO relative activity of 28.13%. The results of this study, thus, suggest that GA can stabilize the structure of AC in blueberry juice and reduce PPO activity, which may be beneficial in guiding the production of blueberry juice with high AC retention.
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Affiliation(s)
- Nan Ning
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Jiarou Li
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China.,Key Laboratory of Food NonThermal Technology, Engineering Technology Research Center of Food NonThermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Mingyuan Li
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Yage Xing
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
| | - Yan Wang
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, 12598Xihua University, Chengdu, People's Republic of China
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Transcriptomic and Chemical Analyses Reveal the Hub Regulators of Flower Color Variation from Camellia japonica Bud Sport. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Camellia japonica is a woody ornamental plant with multiple flower color variations caused by bud sport; however, the molecular mechanism remains unclear. Here, chemical and transcriptomic analyses of C. japonica were performed with white, pink, red, and dark red flowers caused by bud sport. Seven anthocyanins were detected in these samples, except in C. japonica ’YuDan’ (white petals). The total anthocyanin content of C. japonica ’JinBiHuiHuang’ was the highest, and cyanidin 3-O-β-glucoside (Cy3G) was the main anthocyanin affecting the redness of petals. Furthermore, the ratio of Cy3G and cyanidin-3-O-(6-O-(E)-p-coumaroyl)-B-glucoside) was significantly correlated with the red petal phenotype. In total, 5673 genes were identified as differentially expressed genes (DEGs). The potential co-expression modules related to anthocyanin accumulation were established, which featured transcription factors, anthocyanin biosynthesis, and plant hormone signal transduction. Thirteen structural genes in the anthocyanin biosynthetic pathway were identified as DEGs, most of them were upregulated with deepening of flower redness. An integrated promoter and cluster analysis suggested that CjMYB62, CjMYB52, and CjGATA may play important roles in anthocyanin accumulation. These results provide insight and candidate genes for the transcriptional mechanism responsible for the bud sport phenotype.
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Oliveira J, Azevedo J, Teixeira N, Araújo P, de Freitas V, Basílio N, Pina F. On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1359-1367. [PMID: 33470110 DOI: 10.1021/acs.jafc.0c05954] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Anthocyanins co-pigmentation models with application on 1:1 complexes were revisited, and their limitations were critically commented. The flavylium multistate of species is dramatically simplified to a single acid-base equilibrium between flavylium cation and its conjugated base CB, equal to the sum of quinoidal base, hemiketal, and cis and trans-chalcones. Bearing this, a new equation that simultaneously allows calculation of the co-pigmentation constant with flavylium cation (KAH+CP) and with its conjugated base CB (KCBCP) was deduced. This equation can be used at a fixed co-pigment concentration with pH as a variable or at fixed pH and co-pigment concentration variable. A global fitting of all data allows us to calculate both association constants with good accuracy. The model was applied to the co-pigmentation of malvidin-3-glucoside with caffeine and pentagalloyl glucose (PGG). Caffeine gives rise to complexes not only with flavylium cation KAH+CP = 125 ± 7 M-1 but also with CB with KCBCP = 23 ± 3 M-1. PGG complexes exclusively with flavylium cation, KAH+CP = 914 ± 10 M-1, and the possible interaction with quinoidal base is lower than the detection limits that the inherent experimental error permits.
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Affiliation(s)
- Joana Oliveira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Joana Azevedo
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Natércia Teixeira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paula Araújo
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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Zeng F, Zeng H, Ye Y, Zheng S, Zhuang Y, Liu J, Fei P. Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics. Food Funct 2021; 12:6821-6829. [PMID: 34115078 DOI: 10.1039/d1fo00400j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To explore the potential of anthocyanins in pH-colour responsive intelligent packaging and improve the stability of the pigments, 3,4,5-trimethoxybenzoic acid and gallic acid were grafted onto blueberry anthocyanins via enzyme-catalysed grafting. The structural analysis based on UV-vis and IR spectroscopy showed that the two acids were successfully grafted onto the blueberry anthocyanins. The acylation degrees of the 3,4,5-trimethoxybenzoic acid-acylated anthocyanin (Tr-An) and gallic acid-acylated anthocyanin (Ga-An) were 6.38% and 6.51%, respectively. The results from the DPPH radical scavenging assay and ferric reducing antioxidant power assay implied that the antioxidant capacity of Tr-An was worse than that of natural anthocyanin (Na-An), but the antioxidant capacity of Ga-An was stronger than that of Na-An. The grafting of the two acids enhanced the stability of the blueberry anthocyanins and had little effect on the pH-colour response characteristics of the blueberry pigments.
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Affiliation(s)
- Fansen Zeng
- School of Biological Science and Biotechnology, Fujian University Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, Minnan Normal University, Zhangzhou, 363000, P.R. China.
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Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners. Food Chem 2020; 310:125856. [DOI: 10.1016/j.foodchem.2019.125856] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 10/12/2019] [Accepted: 11/01/2019] [Indexed: 12/16/2022]
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