Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-20 DOI:10.1016/j.fochx.2024.101848

Yifan Geng , Kaojia Cui , Na Ding , Houping Liu , Junwei Huo , Xiaonan Sui , Yan Zhang

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Abstract

The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS² identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.

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多酚辅助色素增强了蓝金银花汁在贮藏期间的抗氧化能力和颜色稳定性

该研究旨在评估加入五种辅助色素（没食子酸、槲皮素、芦丁、儿茶素和表没食子儿茶素没食子酸酯（EGCG））对蓝色金银花汁（BHJ）颜色稳定性的影响。此外，该研究还试图确定不同比例的花青素在加速试验（40 °C 下光照 24 d）中的影响。结果表明，添加多酚辅助颜料可有效缓解花青素的热降解，提高 BHJ 的颜色饱和度和抗氧化能力。值得注意的是，与没食子酸相比，槲皮素、芦丁、儿茶素和 EGCG 表现出更高的功效。傅立叶变换红外光谱分析显示，辅颜料和花青素之间形成了非共价复合物，包括氢键和范德华力，从而保护了它们免受降解。HPLC-ESI-QTOF-MS2 鉴定出 15 种花青素和 39 种非花青素多酚。添加辅颜料可有效抑制花青素降解，从而稳定果汁体系。因此，在加工过程中明智地加入助颜料有望成为一种提高 BHJ 颜色质量和稳定性的技术。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.