Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-09-01 DOI:10.17113/ftb.60.03.22.7203
Bei Zhang, Xizhi Jiang, Gaiqun Huang, Xiangdong Xin, Thomas Attaribo, Yueyue Zhang, Ning Zhang, Zhongzheng Gui
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Abstract

Research background: Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages.

Experimental approach: In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process.

Results and conclusions: The highest acylation conversion rate was 79.04% at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe2+-chelating capacity of the acylated anthocyanins was also enhanced.

Novelty and scientific contribution: Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries.

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通过琥珀酸酰化提高桑树花青素的稳定性和抗氧化活性
研究背景:花青素具有宝贵的促进健康活性,对人类健康有重大益处。然而,花青素的不稳定性是其在功能性食品和饮料中应用的限制因素:在这项工作中,研究人员探索了一种新方法,即使用琥珀酸作为选定的酰基供体,通过酰化提高桑果中花青素的稳定性。采用方框-贝肯响应面设计法确定了酰化过程的优化条件:在花青素与琥珀酸的质量比为 1:8.96、酰化持续时间为 3 小时、温度为 50 ℃的条件下,酰化转化率最高,为 79.04%。酰化花青素的结构分析表明,琥珀酸引入了一个 C-O-C 键和一个羟基。酰化后桑树花青素的热稳定性和光稳定性显著提高,以总还原力和Fe2+螯合能力表示的酰化花青素的抗氧化活性也得到增强:琥珀酸酰化为稳定桑椹花青素提供了一种新方法,花青素的稳定性和抗氧化能力的提高证明了这一点,从而促进了花青素在食品和保健品行业中的应用。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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