Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes

Abstract

Polysaccharides and anthocyanins are one of the main components of many foods, and their interaction affects the texture and nutrition of foods. The anthocyanin-polysaccharide complex was prepared from anthocyanin of plum (Prunus salicina Lindl. cv. Furong) and polysaccharide of Tremella fuciformis. The structure changes of anthocyanin and polysaccharide before and after interaction were investigated by UV-visible spectroscopy, infrared spectroscopy and scanning electron microscopy.The absorption peak at 510 nm of anthocyanin-polysaccharide complex weakened at pH 5.0, and the intensity of absorption spectrum increased with the concentration of polysaccharide. The absorption peaks of anthocyanin-polysaccharide complexes were shifted in the infrared spectral curve of anthocyanin, and the formation of complex was caused by electrostatic interaction and hydrogen bond interaction between anthocyanin and polysaccharide. From microstructural analysis, anthocyanin and polysaccharide were effectively bound together. This can provide theoretical guidance for the structural design of anthocyaninpolysaccharide food and the development and utilization of new food ingredients.

Interaction between a Commercial Mannoprotein and Cyanidin-3-O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment

“…More specifically, C3GVP became fibrous, while the surface of the MP became smoother. These results are similar to previously reported ones, wherein anthocyanin and polysaccharide were adsorbed together, 21 and they indicate that noncovalent interactions rather than chemical forces govern the formation of the C3GVP−MP complex, which in turn reduced the intermolecular polymerization of C3GVP and altered the structure of MP. Besides MP, other proteins like casein and soybean 22,23 have been shown to enhance the properties of anthocyanins and proteins through noncovalent interactions, which provides a basis for explaining the interaction between C3GVP and MP.…”

Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken

“…Moreover, the color of the extracted anthocyanin was stable for several months under dark and sealed conditions, with only slight fading in color perceived with more storage time. This is because the acyl groups in common plum's anthocyanin contribute to enhanced stability, particularly in terms of resistance to light and temperature variations [ 22 ].…”