Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights

Fernandes, Ana Paula; Raposo, Filomena; Evtuguin, Dmitry V.; Fonseca, Fátima; Ferreira-da-Silva, Frederico; Mateus, Nuno; Coimbra, Manuel A.; Freitas, Víctor de

doi:10.1016/j.carbpol.2020.117432

Cited by 22 publications

(12 citation statements)

References 55 publications

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“…The molecular binding between pectin and anthocyanins was generally attributed to non-covalent binding (Cahyana & Gordon, 2013;Fernandez et al, 2021;Koh et al, 2020) and depended on both the structure of pectin and anthocyanins (Fernandez et al, 2020). For example, when Fernandes et al (2021) incubated mv3glu with pectic polysaccharides of white grape, they concluded that the higher prevalence of homogalacturonan (HG) domains and the lower percentage of side chain residues were correlated to a higher binding of pectin with mv3glu. When Salleh et al ( 2021) extracted a pectinrich fraction from blackcurrant juice, despite attempts to remove pigments by dialysis and washing crude fractions with ethanol 15 times, the pectin was still colored, suggesting that it contained tightly bound anthocyanins.…”

Section: Characterization Of Gpmentioning

confidence: 99%

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Karadag,

Ozkan,

Sagdic

2024

Journal of Food Science

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In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray‐dried grape juice powder containing GP was utilized in a jelly recipe (4%–10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray‐drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH‐sensitive edible films and functional beverage formulations.

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Section: Characterization Of Gpmentioning

confidence: 99%

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Karadag,

Ozkan,

Sagdic

2024

Journal of Food Science

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“…Hyperchromic effects were observed for C3G as a result of the binding with low methyl esterified homogalacturonans. They could be correlated with a shift in the flavylium–hemiketal equilibrium toward the colorful form, which could be selectively stabilized by its association with the pectic polysaccharide (Fernandes et al., 2021). With the decreasing methylation degree, the observed anthocyanins stability was improved.…”

Section: Interaction Between Anthocyanins and Polysaccharidesmentioning

confidence: 99%

“…Plant polysaccharides are also characterized by abundant sources, low extraction cost, biodegradability, sustainability, and low toxicity to the body. They produce positive physiological effects on humans, animals, and plants, which are gradually valued and studied (Fernandes et al., 2021). Research shows that anthocyanins form complexes with cyclodextrin, dextran, pectin, and other polysaccharides through noncovalent forces, including hydrogen bonds, electrostatic interactions (ionic interactions), and hydrophobic interactions.…”

Section: Interaction Between Anthocyanins and Polysaccharidesmentioning

confidence: 99%

“…The interactions between polysaccharides and anthocyanins can occur through the establishment of electrostatic interactions, hydrogen bonding, and hydrophobic effect. For example, grape pectic polysaccharides can improve anthocyanins’ thermo (Fernandes, Brandão, et al., 2020) and color (Fernandes et al., 2021) stability mainly through the hydrophobic effect. Furthermore, after comparing the interactions of proanthocyanidins with arabinose and pectin polysaccharides, it is found that there are synergies between the polysaccharides (Fernandes, Le Bourvellec, et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Zang

Tang

et al. 2022

Comp Rev Food Sci Food Safe

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The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries.

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“…Interestingly, the parallel stacking seems to be enhanced when anthocyanins with both electron-donor groups and electron-acceptor groups are present and form alternating stacks . This might have an implication on the stability of anthocyanin mixtures in comparison with the respective single anthocyanins …”

Section: Mechanisms Of Interactionsmentioning

confidence: 99%

Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Weber

2021

J. Agric. Food Chem.

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Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural diversity of the interaction partners and the corresponding variety of binding mechanisms, the determination of the distinct sensorial consequences and the correlation with molecular features is complicated. Well-documented examples include the attenuation of astringency elicited by tannins in the presence of polysaccharides or the precipitation of anthocyanins by cell-wall polysaccharides during fruit juice processing. The proposed mechanism suggests that there exist additional intricate interactions including ternary complexes. The analytical characterization of the formed complexes is difficult due to the reversible nature of these interactions.

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Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights

Cited by 22 publications

References 55 publications

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

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