Abstract:Polysaccharides and anthocyanins are one of the main components of many foods, and their interaction affects the texture and nutrition of foods. The anthocyanin-polysaccharide complex was prepared from anthocyanin of plum (Prunus salicina Lindl. cv. Furong) and polysaccharide of Tremella fuciformis. The structure changes of anthocyanin and polysaccharide before and after interaction were investigated by UV-visible spectroscopy, infrared spectroscopy and scanning electron microscopy.The absorption peak at 510 n… Show more
“…More specifically, C3GVP became fibrous, while the surface of the MP became smoother. These results are similar to previously reported ones, wherein anthocyanin and polysaccharide were adsorbed together, 21 and they indicate that noncovalent interactions rather than chemical forces govern the formation of the C3GVP−MP complex, which in turn reduced the intermolecular polymerization of C3GVP and altered the structure of MP. Besides MP, other proteins like casein and soybean 22,23 have been shown to enhance the properties of anthocyanins and proteins through noncovalent interactions, which provides a basis for explaining the interaction between C3GVP and MP.…”
Section: Microstructure Of the Anthocyanin−mp Complexsupporting
Hydroxyphenyl-pyranoanthocyanins,
which are derived from anthocyanins
and phenolic acids during the fermentation and aging of red wine,
are prone to polymerization and precipitation, which largely limits
their application and bioactivity research. In the present study,
cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin,
was prepared from C3G and p-coumaric acid, and mannoprotein
(MP) was employed to improve its stability in various complex solvents
by forming a stable anthocyanin–MP complex. We used scanning
electron microscopy, ultraviolet–visible spectroscopy, Fourier-transform
infrared spectroscopy, and circular dichroism spectroscopy to observe
structural changes in C3GVP and MP. The results demonstrated that
the intermolecular polymerization of C3GVP was mitigated and the secondary
conformation of MP was changed slightly. Fluorescence spectroscopy
and molecular docking indicated that C3GVP and MP interacted via hydrogen
bonds and hydrophobic interactions. Importantly, the C3GVP–MP
complex exhibited better thermal stability and antioxidant capacity
than C3G.
“…More specifically, C3GVP became fibrous, while the surface of the MP became smoother. These results are similar to previously reported ones, wherein anthocyanin and polysaccharide were adsorbed together, 21 and they indicate that noncovalent interactions rather than chemical forces govern the formation of the C3GVP−MP complex, which in turn reduced the intermolecular polymerization of C3GVP and altered the structure of MP. Besides MP, other proteins like casein and soybean 22,23 have been shown to enhance the properties of anthocyanins and proteins through noncovalent interactions, which provides a basis for explaining the interaction between C3GVP and MP.…”
Section: Microstructure Of the Anthocyanin−mp Complexsupporting
Hydroxyphenyl-pyranoanthocyanins,
which are derived from anthocyanins
and phenolic acids during the fermentation and aging of red wine,
are prone to polymerization and precipitation, which largely limits
their application and bioactivity research. In the present study,
cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin,
was prepared from C3G and p-coumaric acid, and mannoprotein
(MP) was employed to improve its stability in various complex solvents
by forming a stable anthocyanin–MP complex. We used scanning
electron microscopy, ultraviolet–visible spectroscopy, Fourier-transform
infrared spectroscopy, and circular dichroism spectroscopy to observe
structural changes in C3GVP and MP. The results demonstrated that
the intermolecular polymerization of C3GVP was mitigated and the secondary
conformation of MP was changed slightly. Fluorescence spectroscopy
and molecular docking indicated that C3GVP and MP interacted via hydrogen
bonds and hydrophobic interactions. Importantly, the C3GVP–MP
complex exhibited better thermal stability and antioxidant capacity
than C3G.
“…Moreover, the color of the extracted anthocyanin was stable for several months under dark and sealed conditions, with only slight fading in color perceived with more storage time. This is because the acyl groups in common plum's anthocyanin contribute to enhanced stability, particularly in terms of resistance to light and temperature variations [ 22 ].…”
Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.
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