Impact of grape pectic polysaccharides on anthocyanins thermostability

Fernandes, Ana Paula; Brandão, Elisete; Raposo, Filomena; Maricato, Élia; Oliveira, Joana; Coimbra, Manuel A.; Freitas, Víctor de

doi:10.1016/j.carbpol.2020.116240

Cited by 54 publications

(33 citation statements)

References 49 publications

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“…However, the addition of betalains seems to slow down this process, which was reflected in the numerical level. Due to the hydroxyl groups on the anthocyanin rings and betalain heterocycle, the binding may occur by hydrogen bonds in the system, thus protecting some anthocyanins from alkali degradation (Fernandes et al ., 2020). Or betalains are converted into red phenolic anion compounds, which consume part of the alkali (Ye et al ., 2012).…”

Section: Resultsmentioning

confidence: 99%

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

et al. 2022

Int J of Food Sci Tech

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Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red-purple pitaya were blended with Chinese bayberry juice (rich in anthocyanins) to explore variation trends of two natural pigments in one system. The mixture showed higher anthocyanin contents at pH 4, 4.5, and 5. In this process, redness and colour saturation were also maintained to a greater extent compared to the control. The coexisting betalains and anthocyanins increased colour acceptability of the juice matrix and expanded the pH tolerance range. Interestingly, colour change (ΔE) showed the opposite trend. Besides, betalains showed the function of improving the antioxidant activity of juice matrix at pH 3, 4, and 4.5, which confirmed their biological activity. Betalain-added bayberry juice obtained a satisfactory ABTS (2,2 0 -azino-bis(3ethylbenzothiazoline-6-sulphonic acid) radical scavenging capacity for 62.52% at pH 5.

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Section: Resultsmentioning

confidence: 99%

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

et al. 2022

Int J of Food Sci Tech

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“…The non-covalent interactions, mainly mediated by hydrogen bonds, van der Waals forces, hydrophobic interactions and electrostatic interactions, are known to exert heavy impacts on the extractability, stability, functional, nutritional, biological and sensorial properties of these combined systems. Anthocyanin-polysaccharide non-covalent complexes have been shown to improve anthocyanins thermostability [ 143 ], increase their stability under in vitro gastric and small intestinal digestion [ 144 , 145 ] or enhance anthocyanins color stability [ 146 ]. Nutritionally, these interactions may also play an important role in the digestive tract of humans, regarding the metabolism of both anthocyanins and polysaccharides [ 142 , 147 ].…”

Section: Why Anthocyanins?mentioning

confidence: 99%

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

et al. 2020

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Many efforts have been made in the past two decades into the search for novel natural and less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to anthocyanins, although different factors like the food source, the amount ingested, the matrix effect and the time of consumption (before or after a meal) seem to result in contradictory conclusions. The possible mechanisms involved in these preventive or therapeutic effects will be discussed—giving emphasis to the latest in vitro and in silico approaches. Therapeutic strategies to counteract metabolic alterations related to hyperglycemia and Type 2 Diabetes Mellitus (T2DM) may include: (a) Inhibition of carbohydrate-metabolizing enzymes; (b) reduction of glucose transporters expression or activity; (c) inhibition of glycogenolysis and (d) modulation of gut microbiota by anthocyanin breakdown products. These strategies may be achieved through administration of individual anthocyanins or by functional foods containing complexes of anthocyanin:carbohydrate:protein.

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“…It was reported that blackberry is high in polyphenols [3], particularly anthocyanins, which are suggested to play a significant role in improving antioxidant defense mechanisms in vitro and in vivo [4]. Anthocyanins' chemical stability is the main focus of many recent studies due to their beneficial health effects [5,6]. However, anthocyanins' stability is affected by several factors such as temperature [5,7].…”

Section: Introductionmentioning

confidence: 99%

“…Anthocyanins' chemical stability is the main focus of many recent studies due to their beneficial health effects [5,6]. However, anthocyanins' stability is affected by several factors such as temperature [5,7]. Additionally, food processing generally involves thermal treatments; hence, evaluating the heat-induced anthocyanin degradation is of utmost importance for the food industry [5].…”

Section: Introductionmentioning

confidence: 99%

“…However, anthocyanins' stability is affected by several factors such as temperature [5,7]. Additionally, food processing generally involves thermal treatments; hence, evaluating the heat-induced anthocyanin degradation is of utmost importance for the food industry [5]. Drying is an important processing step in ensuring product stability in terms of shelf life and quality maintenance for the utilization as a value-added product [8].…”

Section: Introductionmentioning

confidence: 99%

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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

Grández-Yoplac

Mori-Mestanza²,

Muñóz-Astecker³

et al. 2021

Antioxidants

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The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10−2 ± 4.68 × 10−3 and 1.21 × 10−1 ± 2.31 × 10−2 h−1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation.

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Impact of grape pectic polysaccharides on anthocyanins thermostability

Cited by 54 publications

References 49 publications

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

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