Exploring the relationship between metal ion valency and electron transfer in copigmentation processes of cyanidin-3-O-glucoside in simulated fruit wine solutions

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100849
Bo Zhang , Juan-Di Wu , Qiang Wang , Shu-Yan Wang , Pan-Pan Zhou , Li-Ting Han
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Abstract

In this experiment, five metal ions (K+, Mg2+, Al3+, Ga3+, and Sn4+) were utilized as copigments to investigate their copigmentation processes with cyanidin-3-O-glucoside (C3OG) in simulated fruit wine solutions. The color characteristics were analyzed using Glories and CIELAB methods, and the copigmentation effects were determined spectrophotometrically. Thermodynamic parameters, including the equilibrium constant (K) and standard Gibbs free energy (ΔG°), were calculated to comprehend the binding affinity between metal ions and C3OG. Ultra-fast femtosecond spectroscopy was employed to monitor the photoinduced electron transfer process between C3OG and cations. Theoretical calculations were also conducted to support experimental findings. The results revealed that the presence of metal ions significantly enhanced the color intensity of C3OG in simulated fruit wine solutions. Higher valency cations, particularly Sn4+, Ga3+, and Al3+, exhibited superior copigmentation effects, resulting in significant bathochromic and hyperchromic changes. Thermodynamic analysis confirmed that the interaction between C3OG and metal ions was spontaneous and exothermic. Ultra-fast femtosecond spectroscopy demonstrated that electron transfer from C3OG to metal ions occurred, with the efficiency of transfer being dependent on valency. Theoretical calculations corroborated the experimental results by highlighting the role of metal ions in stabilizing C3OG/metal complexes through electron transfer. The findings presented in this study contribute to a more comprehensive understanding of pigment/metal complexes and the underlying chemistry behind fruit wine color. Furthermore, it advances the theoretical foundation of copigmentation and broadens its applications in the beverage industry.

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探索模拟果酒溶液中氰苷-3-O-葡萄糖苷共着色过程中金属离子价与电子传递之间的关系
本实验采用五种金属离子(K+、Mg2+、Al3+、Ga3+ 和 Sn4+)作为共着色剂,研究它们与青花素-3-O-葡萄糖苷(C3OG)在模拟果酒溶液中的共着色过程。采用 Glories 和 CIELAB 方法分析了颜色特征,并用分光光度法测定了共着色效果。计算了热力学参数,包括平衡常数(K)和标准吉布斯自由能(ΔG°),以了解金属离子与 C3OG 之间的结合亲和力。利用超快飞秒光谱监测了 C3OG 与阳离子之间的光诱导电子转移过程。为支持实验结果,还进行了理论计算。结果表明,金属离子的存在显著增强了模拟果酒溶液中 C3OG 的颜色强度。价位较高的阳离子,尤其是 Sn4+、Ga3+ 和 Al3+,表现出卓越的共着色效果,导致显著的浴色和双色变化。热力学分析证实,C3OG 与金属离子之间的相互作用是自发和放热的。超快飞秒光谱分析表明,C3OG 与金属离子之间发生了电子转移,而转移的效率取决于价位。理论计算强调了金属离子通过电子转移在稳定 C3OG/金属复合物方面的作用,从而证实了实验结果。本研究的发现有助于人们更全面地了解色素/金属复合物以及果酒颜色背后的基本化学原理。此外,它还推进了共着色的理论基础,拓宽了共着色在饮料行业中的应用。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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