Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

Teng, Hui; Fang, Ting; Lin, Qiyang; Song, Hongbo; Liu, Bin; Chen, Lei

doi:10.1016/j.tifs.2017.05.015

Cited by 123 publications

(71 citation statements)

References 113 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The DPPH radical scavenging capacity was measured according to the method described by Teng [10] with a modification. Sample solutions (2 mL) were mixed with 2 mL DPPH solution (0.1 mM, dissolved in 95% ethanol), then incubated at 25°C for 30 min.…”

Section: Determination Of Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

2019

International Journal of Food Properties

View full text Add to dashboard Cite

In this work, anthocyanin of rose residue was microencapsulated, using spray-drying (1:1 (w/w) of GA to MD, the inlet air temperature was170°C, the drying airflow rate was 5.0 m 3 /min, feed rate was 0.36 L/h) and freezedrying (processing 48 h at −52°C, vacuum degree was 0.45 mbar) with gum arabic and maltodextrin as external materials. The total phenolic content (TPC), anthocyanin content (ACN), antioxidant activity, moisture content, water activity (A w), solubility, hygroscopicity, colorimetric property, particle micromorphology and size distribution of the microencapsulated anthocyanin were measured. Thermal degradation kinetic and thermodynamic parameters of ACN extracts and microcapsules in the accelerated model were determined. The spray-dried powder (SDP) presented a spherical shape while the freeze-dried powders (FDP) were in indefinite and laminated structures with more homogeneous distribution. After microencapsulation, the retention rate of TPC and ACN was 86.00% and 75.85% for SDP, 91.44% and 95.12% for FDP, respectively. Both of spray-dried and freeze-dried strategy provided efficient preservation for rose residues, enabling them to have lower moisture content, water activity, significantly higher solubility (P < .05) compared with the rose anthocyanin extracts (RAE), and have highfidelity color that was similar to RAE. Meanwhile, the antioxidant activity of the microcapsules decreased with the deteriorating of bioactive compounds. In the degradation kinetic study of anthocyanin at the temperature 70, 80, 90°C, both FDP and SDP had longer half-life duration, lower absolute value of activation entropy, and better effect of freeze-drying embedding method compared to RAE. Therefore, microencapsulation, especially by freeze-drying method, could efficiently enhance the stability of anthocyanin in rose residue during thermal processing and storage, and thus greatly facilitate the utilization of by-product of rose essential oil.

show abstract

Section: Determination Of Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

2019

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The differences between individual anthocyanin were associated with the variety and number of sugars attached to the basic anthocyanin skeleton, the attachment position, and number and the nature of aliphatic or aromatic acids attached to sugars in anthocyanins (Kong et al ., ). Compared with the non‐acylated anthocyanins, acylated anthocyanins showed elevated pH stability (Xu et al ., ) as well as numerous health promoting effects such as antioxidant capacities (Kong et al ., ), anti‐mutagenicity (Kong et al ., ), anti‐hyperuricaemia (Zhang et al ., ), oxidative stress injury protection (Luo et al ., ), hepatoprotective activity (Wang et al ., ), inhibition of tumour (Teng et al ., ), anti‐obesity and anti‐diabetes mellitus (Giampieri et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Stability and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion

Yang

Tang

Zhang

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

The study was aimed to investigate the stability and antioxidant activities of anthocyanins obtained from purple sweet potato via an in vitro digestion system. Three fractions of anthocyanin-rich extracts were obtained via ODS packing column. Anthocyanins and copigment (primary phenolic acids) of fraction 2 were investigated during simulated an in vitro gastrointestinal digestion. Anthocyanins and copigment were recognised by UPLC-LTQ-MS/MS. Besides, anthocyanins were found effectively stable under the acidic gastric digestion conditions. However, the anthocyanins recovery was greatly decreased at around 10% after intestinal digestion. An association between the type, number of acylated group and stability to intestinal digestion was found. Di-acylated anthocyanins possessed higher stability compared with monoacylated anthocyanins and the stability of acylated group in digestion process followed the order of p-hydroxybenzoyl > feruloyl > caffeoyl. However, there was no much difference in copigment content which was found during digestion process. Moreover, the radical scavenging ability and xanthine oxidase (XO) inhibition showed that the digestion products possessed good biological activities mainly due to its anthocyanin composition.

show abstract

“…Anthocyanins are hydrophilic and water-soluble polyphenolic plant pigments and metabolites, which are one of the important antioxidants. They possess a wide range of pharmacological properties, such as antioxidant, antiaging, anti-inflammatory, antimicrobial and anti-cancer [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

et al. 2019

View full text Add to dashboard Cite

Anthocyanins are a class of antioxidants extracted from plants, with a variety of biochemical and pharmacological properties. However, the wide and effective applications of anthocyanins have been limited by their relatively low stability and bioavailability. In order to expand the application of anthocyanins, Fe 3 O 4 /anthocyanin magnetic biocomposite was fabricated for the storage and release of anthocyanin in this work. The magnetic biocomposite of Fe 3 O 4 magnetic nanoparticle-loaded anthocyanin was prepared through physical intermolecular adsorption or covalent cross-linking. Scanning electron microscopy (SEM), Dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD) and thermal analysis were used to characterize the biocomposite. In addition, the anthocyanin releasing experiments were performed. The optimized condition for the Fe 3 O 4 /anthocyanin magnetic biocomposite preparation was determined to be at 60 • C for 20 h in weak alkaline solution. The smooth surface of biocomposite from SEM suggested that anthocyanin was coated on the surface of the Fe 3 O 4 particles successfully. The average size of the Fe 3 O 4 /anthocyanin magnetic biocomposite was about 222 nm. Under acidic conditions, the magnetic biocomposite solids could be repeatable released anthocyanin, with the same chemical structure as the anthocyanin before compounding. Therefore, anthocyanin can be effectively adsorbed and released by this magnetic biocomposite. Overall, this work shows that Fe 3 O 4 /anthocyanin magnetic biocomposite has great potential for future applications as a drug storage and delivery nanoplatform that is adaptable to medical, food and sensing.

show abstract

Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

Cited by 123 publications

References 113 publications

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

Stability and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

Contact Info

Product

Resources

About