Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

Kanha, Nattapong; Surawang, Suthat; Pitchakarn, Pornsiri; Regenstein, Joe M.; Laokuldilok, Thunnop

doi:10.1016/j.fbio.2019.100419

Cited by 41 publications

(20 citation statements)

References 45 publications

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“…Co-pigmentation of anthocyanins with phenolic acids, catechin and β-cyclodextrin has been proposed to increase the thermal stability and colour intensity of these compounds. 56,57 In addition to increasing the stability and resistance to diverse factors of PC, encapsulation techniques can also mask some sensorial changes, such as taste modification and astringency, resulting from the addition of these compounds to a food matrix. 47,58 Also, an improvement of the bioavailability of these molecules has been achieved by these technologies.…”

Section: Stability Of Phenolic Compoundsmentioning

confidence: 99%

Phenolic compounds: current industrial applications, limitations and future challenges

et al. 2021

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Section: Stability Of Phenolic Compoundsmentioning

confidence: 99%

Phenolic compounds: current industrial applications, limitations and future challenges

et al. 2021

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“…Therefore, hyperchromic shifts in response to WPI addition were concentration dependent, with results suggesting that not all ACN reacted in the same manner. Several studies have reported hyperchromic and bathochromic shifts as a result of ACN copigmentation with phenolic compounds such as catechins (Kanha et al, 2019), hydroxycinnamic acids (Wilska-Jeszka and Korzuchowska, 1996;Eiro and Heinonen, 2002;Kanha et al, 2019), hydroxybenzoic acids (Eiro and Heinonen, 2002), flavones (Chatham et al, 2020), and flavonols (Wilska-Jeszka and Korzuchowska, 1996;Chatham et al, 2020). Unlike copigmentation between ACN and phenolics, WPI addition to model solutions only resulted in hyperchromic shifts with no bathochromic shifts observed.…”

Section: Spectral and Color Changes In Response To Wpi Addition To Model Solutions Colored With Acnmentioning

confidence: 99%

Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins

Miyagusuku-Cruzado

Jiménez-Flores

Giusti

2021

Journal of Dairy Science

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Anthocyanins (ACN) are pigments with vivid colors, but their application as food colorants is restricted by their limited stability and color expression. Anthocyanins exhibit higher stability in dairy systems than in buffers at similar pH, suggesting that pigments may be able to interact with dairy components such as proteins, resulting in improved performance as colorants. Our objective was to determine the type of interaction between whey proteins (WP) and ACN leading to color enhancements and to determine the role of the ACN chemical structure in this interaction. Model solutions colored with semipurified pigments from sources with different ACN profiles (Berberis boliviana, grape skin, purple corn, black carrot, and red cabbage) were mixed with different concentrations of whey protein isolate (WPI) in pH 3 buffer. Absorption spectra of these solutions were acquired using an absorbance microplate reader, and color parameters were calculated from spectral data. Isolated ACN 3-glucosides were used to determine the role of the aglycone structure in the WP-ACN interaction using visible and fluorescence spectroscopy. In silico modeling was used to visualize potential differences in the interaction between β-lactoglobulin and ACN. Addition of WPI resulted in hyperchromic shifts at the wavelength of maximum absorption in the visible range (λ vis-max ) of up to 19%, and a significant increase in tinctorial strength for all ACN sources (ΔE > 5). Moreover, ACN acylation did not seem to play a significant role in the WP-ACN interaction. When using isolated ACN, WPI addition resulted in hyperchromic shifts at the λ vis-max only for methoxylated ACN such as petunidin-3-glucoside (up to 24%), and malvidin-3-glucoside (up to 97%). The bimolecular quenching constant values (K q > 10 10 M −1 s −1 ) strongly suggested that the predominant type of quenching interaction was static. Analysis of enthalpy, entropy, and Gibbs free energy showed that this binding was spontaneous; depending on the chemical structure of the ACN, the predominant binding forces could be hydrophobic interactions or hydrogen bonding. Modeling suggested that methoxylations in the B ring of the aglycon structure promoted interactions with electron acceptor amino acids. Overall, WP could be used to enhance the tinctorial strength of select ACN depending on their structural characteristics. Therefore, ACN source selection may play a key role for specific applications in dairy products.

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“…Adding copigments is an effective way to enhance the stability of natural anthocyanins in a food system by the copigmentation effect [ 8 , 30 , 31 ]. The changes of total monomeric anthocyanins of cherry wine samples stored at 10 °C are shown in Figure 1 A.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Zhao

Sun

et al. 2021

Molecules

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Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.

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Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

Cited by 41 publications

References 45 publications

Phenolic compounds: current industrial applications, limitations and future challenges

Phenolic compounds: current industrial applications, limitations and future challenges

Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

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