Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Lin, Zhuangsheng; Fischer, Joan G.; Wicker, Louise

doi:10.1016/j.foodchem.2015.08.113

Cited by 108 publications

(65 citation statements)

References 48 publications

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“…In another study (Lin and others ), the efficiency of blueberry pectin fractions to form complexes with C3G under different conditions was evaluated. Three separate types of pectin were extracted and separated from a sample of blueberries: the water‐soluble fraction (WSF), the chelator‐soluble fraction (CSF), and the sodium carbonate‐soluble fraction (NSF).…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

404

214

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The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

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Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

404

214

View full text Add to dashboard Cite

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“…Whereas, content of pelargonidin 3 -O -monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits (Figure 1). This may be because pectin binds anthocyanins, some more tightly than others, more tightly at different pH values (Lin et al, 2016). The addition of calcium changes these bindings and results in changes of individual anthocyanins content.…”

Section: Anthocyanin Contentmentioning

confidence: 99%

Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Turmanidze

Gulua

Jgenti

et al. 2016

Turkish JAF Sci.Tech.

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Post-harvested blackberry, raspberry and strawberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1°C for 2.5 min and kept for 8 days at 0 ± 0.5°C and relative humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable acidity, pH and total soluble solids. Maximum weight lost was observed for untreated berries and minimum lost was observed for fruits treated with 2% calcium chloride. After storage, ascorbic acid content was significantly higher in samples of blackberry, raspberry and strawberry fruits subjected to 2% calcium chloride dip. Treatment of blackberry, raspberry and strawberry fruits with calcium chloride had a positive effect on retention of total polyphenols content during the storage period. Depletion of antioxidant capacity of untreated fresh blackberry fruits during 8 days cold storage was 25%; raspberries and strawberries -34 and 26 % respectively. Whereas depletion of antioxidant activity in the 2% calcium chloride treated samples of these fruits was 8, 22 and 11% respectively. In case of storage of untreated blackberry fruits content of cyanidin-3-O-monoglucoside decreased by 6.33 mg per 100 g of fruit. While, in fruit samples treated with 1 and 2% calcium chloride content of cyanidin-3-Omonoglucoside decreased by 32.06 and 11.35 mg per 100 g of fruit, respectively. Content of pelargonidin 3-O-monoglucoside increased by 2.29 mg per 100 g of the untreated blackberry fruits and by 26.87 and 8.45 mg per 100 g of fruits treated with 1 and 2% calcium chloride respectively. Change of content of cyanidin 3-O-(6 -p -coumaroylglucoside) in blackberry fruits was not statistically significant.

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“…Anthocyanins are water-soluble vacuolar pigments found in most species in the plant kingdom and are responsible for the red, purple, and blue colors of many fruits, vegetables, and flowers (Jing et al, 2015), and exhibit potential free radical-scavenging activities that prevent low-density lipoprotein oxidation and positively effect on chronic gut inflammatory diseases, obesity, and inflammation (Cuevas-Rodríguez, Dia, Yousef, Garcia-Saucedo, & Lopez-Medina, 2010;Fernandes et al, 2018;Lin, Fischer, & Wicker, 2016;Sousa et al, 2016). C3G, which is an anthocyanin with a high percentage and belongs to the flavonoid family and commonly present in the human diet, exhibits anti-inflammatory and antioxidant effects (Cai et al, 2015;Jung, Kwak, & Hwang, 2014;Ma et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antiproliferative Activities of Cyanidin‐3‐O‐Glucoside (C3G) Liposome in Caco‐2 Cells Cultivated in 2D and 3D Cell Culture Models

Liang

Qian

Guan

et al. 2019

Journal of Food Science

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The aim of this study was to obtain adequate and detailed information about the antioxidant and antiproliferative activities of C3G and C3G liposomes in different cell culture models. The Caco‐2 cells were cultured in 2D and 3D cell culture models, the H2O2 was used to construct the cell damage model and then the cells treated with C3G and C3G liposomes. The antioxidant activity and antiproliferative activities of C3G liposomes on Caco‐2 cells were investigated. We observed the morphology of cells and measured the cell viability, the activity of glutathione (GSH), superoxide dismutase (SOD), total antioxidant capacity (T‐AOC), and the content of malondialdehyde (MDA) in Caco‐2 cells treated with H2O2, C3G, and C3G liposomes. The results showed that the Caco‐2 cells cultured in the 3D culture model formed a 3D structure and tight spheroids and showed the increase of cell activity in 3D cell culture model, compared with the 2D cell culture model. The C3G and C3G liposomes can enhance the activities of GSH, SOD, and T‐AOC but decrease the MDA content after H2O2 treatment, while the changes were different in 2D and 3D cells culture models. This study revealed that the results obtained from the 2D cell model may be inaccurate compared with the results obtained from the 3D cell model. Practical Application The results of this study showed that the results obtained from the 2D cell model may be inaccurate compared with the results obtained from the 3D cell model. Our work provides a method for evaluating antioxidant activity of C3G liposomes in different cell models and provided certain theoretical basis for the follow‐up research.

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Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Cited by 108 publications

References 48 publications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Antioxidant and Antiproliferative Activities of Cyanidin‐3‐O‐Glucoside (C3G) Liposome in Caco‐2 Cells Cultivated in 2D and 3D Cell Culture Models

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