Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian

doi:10.1016/j.foodres.2015.07.003

Cited by 156 publications

(89 citation statements)

References 41 publications

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“…The increase on redness is potentially due anthocyanins present in BH, which confer the purplish color in blueberry‐added food products. Moreover, although there was a decrease on a* values on BH‐added samples, on T5 and T10 this parameter remained stable until 14 days of storage at 4°C indicating a relative stability of anthocyanins to refrigerated storage (Chung, Rojanasasithara, Mutilangi, & McClements, ). Previous studies documented that the complexation between anthocyanin and other compounds, referred to co‐pigmentation, often leads to an improvement in color stability (Castañeda‐Ovando Pacheco‐Hernández, Páez‐Hernández, Rodríguez, & Galán‐Vidal, ).…”

Section: Resultsmentioning

confidence: 99%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

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The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration‐dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage‐stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice‐added fermented milk beverage during 28‐days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage‐labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.

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Section: Resultsmentioning

confidence: 99%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

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“…The color stability of the anthocyanin cyanidin 3‐ O ‐glucoside (C3G) was evaluated with and without the addition of different pectins and whey proteins (Chung and others ). The following polymers were evaluated for their protective effects on C3G obtained from purple carrot: native whey protein, denatured whey protein, citrus pectin, and beet pectin.…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

“…This study revealed that the use of food polymers capable of maintaining the stability of anthocyanins in association with ascorbic acid is feasible in some systems by forming molecular complexes. These complexes may be a result of hydrogen bonding, hydrophobic interactions, or other still unknown mechanisms (Chung and others ).…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

“…Arroyo‐Maya and others () evaluated biopolymer nanoparticles as carrier agents for anthocyanins in standard pH4 solutions also containing ascorbic acid. Contrary to the study performed by Chung and others (), a combination of polymers was utilized and an extra heating step of the 2 polymers was introduced which allowed denaturation and aggregation of the molecules to occur. A 2:1 ratio of whey protein isolate and beet pectin was utilized to create small anionic nanoparticles, and each particle was loaded with anthocyanin‐rich extract at a total concentration of either 300 or 600 μg/mL.…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

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Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

404

214

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The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

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“…Recently, studies show that the restrictions can be overcome by developing polyphenol–protein (Chung, Rojanasasithara, Mutilangi, & Mcclements, , ), polyphenol–metal (Kohno et al., ), and polyphenol–phenols complexes (Gordillo et al., ; Qian, Liu, Zhao, Cai, & Jing, ). Until now, these studies were mainly concentrated in grape, red wine, and beverages at pH 3 to 4 (Chung, Rojanasasithara, Mutilangi, & Mcclements, ; Gonçalves, Wessel, Cardoso, Rocha, & Coimbra, ; Rodrigues, Ricardo‐Da‐Silvaa, & Laureano, ), whereas studies at weakly acidic pH and neutral pH were fewer.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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The interactions between black soybean protein isolate (B‐SPI) and cyanidin 3‐O‐glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B‐SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B‐SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α‐helix and β‐sheet structure showed an increasing trend, whereas the β‐angle content displayed a decreasing trend. The degradation of C3G followed first‐order kinetics at 85 °C and 100 °C. After the interactions with B‐SPI, the degradation rate constant was decreased and the half‐life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B‐SPI and C3G improved the thermal stability of C3G under heating conditions.

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Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Cited by 156 publications

References 41 publications

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

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