Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin

Abstract

Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

“…This shows how the degradation rate increased (half-life reduced) with increasing temperature. This study also showed that the addition of catechin as a co-pigment to the anthocyanin extract of blue pea flower at pH 3.5 increased the half-life of anthocyanins from blue pea flower to 8.39 at 90 • C (Charurungsipong et al, 2020). Catechin molecules also have a similar structure as anthocyanins where each molecule possesses two benzene rings and one dihydropyran heterocycle.…”

“…Therefore, if anthocyanins are used as food colourants, those anthocyanins should possess reasonable thermal, photo and storage stabilities. This is because during food processing the food materials undergo several heat processes such as pasteurisation or sterilisation where else during storage, food must withstand storage conditions and photo stress (Charurungsipong et al, 2020). Several studies have investigated the stability of anthocyanins from blue pea flowers concerning their thermal, storage and photo stabilities.…”

“…Catechin molecules also have a similar structure as anthocyanins where each molecule possesses two benzene rings and one dihydropyran heterocycle. A co-pigment complex is formed between catechin and ternatins by intermolecular copigmentation either as an interlock complex or parallel complex (Charurungsipong et al, 2020). The presence of several aromatic acyl groups in ternatins may increase the chance of forming several co-pigment complexes with the available co-pigments.…”

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

“…Anthocyanin thermal stability was improved in case of butterfly pea ( Clitoria ternatea L.) extract mixed with catechin at a ratio of co-pigment/anthocyanin 100/1 heated at 90 °C up to 60 min and pH 3.5, resulting in a ~2-fold decrease of the degradation rate constant ( k ) and increase of half-life of these antioxidant molecules [ 92 ]. Co-pigmentation of anthocyanins with other molecules which may even be parts of food components is one of the most frequently used methods for their stabilization through associations, including resistance to heat.…”

Thermal stability of anthocyanin in mixed raspberry-pomegranate-banana nectar in the presence of ascorbic acid and citric acid

“…The stability of anthocyanins was reported in terms of degradation rate constant and half-life. Zero-order and firstorder kinetic models were explored and the model that best fit the results was selected based on the highest R 2 and the lowest root-mean-square error (RMSE) values [16]. These statistical values can be calculated as in the following equation 1 and 2, respectively:…”