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Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage.

التفاصيل البيبلوغرافية
العنوان: Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage.
المؤلفون: Wang X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China., Cheng J; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China., Zhu Y; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China., Li T; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China., Wang Y; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China., Gao X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China. Electronic address: sharling@ahau.edu.cn.
المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114632. Date of Electronic Publication: 2024 Jun 09.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
مواضيع طبية MeSH: Anthocyanins*/chemistry , Blueberry Plants*/chemistry , Fermentation* , Coumaric Acids*/chemistry , Molecular Docking Simulation* , Gallic Acid*/chemistry , Gallic Acid*/analogs & derivatives , Phenols*/analysis , Phenols*/chemistry , Color*, Catechin/chemistry ; Catechin/analogs & derivatives ; Fruit and Vegetable Juices/analysis ; Fruit/chemistry
مستخلص: To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (-5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Anthocyanins; Blueberry; Chromatic characteristic; Copigmentation; EGCG; Wine
المشرفين على المادة: 0 (Anthocyanins)
0 (Coumaric Acids)
632XD903SP (Gallic Acid)
0 (Phenols)
AVM951ZWST (ferulic acid)
8R1V1STN48 (Catechin)
BQM438CTEL (epigallocatechin gallate)
تواريخ الأحداث: Date Created: 20240630 Date Completed: 20240630 Latest Revision: 20240630
رمز التحديث: 20240701
DOI: 10.1016/j.foodres.2024.114632
PMID: 38945622
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7145
DOI:10.1016/j.foodres.2024.114632