Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Abstract

Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60 • C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules.

A method for pH food dependent shelf‐life prediction of intelligent sustainable packaging device using artificial neural networks

“…At this stage, it could be associated with the addition of anthocyanin that reduced weight loss. Depending on the anthocyanin concentration, the thermal stability of chitosan films could increase 46 …”

“…Depending on the anthocyanin concentration, the thermal stability of chitosan films could increase. 46 For the second stage, between 200 and 300 C, there was a significant weight loss, which may be related to the decomposition of the amine units in chitosan, 47 a higher peak is observed in all derived analyzes (DTG). Compared to pure anthocyanin (Figure 4c,d), the chitosan matrix delayed its degradation, which can be associated with the complexity of the polymeric matrix.…”