Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins

Buchweitz, M.; Speth, Maria; Kammerer, Dietmar R.; Carle, Reinhold

doi:10.1016/j.foodchem.2013.04.117

Cited by 55 publications

(47 citation statements)

References 24 publications

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“…Similarly, ultrasound-modified sugar beet pectins with lower DE have more potential binding sites for anthocyanins (Larsen et al, 2019). However, Buchweitz et al (2013b) reported that reactions between anthocyanins and pectins from different sources (e.g., apple, citrus, and sugar beet) differed depending on their DE and degree of amidation (DA). The DE and DA of apple and citrus pectins did not affect the stability of strawberry anthocyanins.…”

Section: Degree Of Esterificationmentioning

confidence: 99%

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

147

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Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

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Section: Degree Of Esterificationmentioning

confidence: 99%

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

147

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“…The levels of carotenoids in sea buckthorn berries were lower if the berries were extracted in water or juiced than after direct acetone extraction. This appears to be due to the complexation of carotenoids with pectins , and similar interactions may also occur between pectins and polyphenols, such as anthocyanins, during digestion .…”

Section: Food Processing and Matrix Effectsmentioning

confidence: 99%

Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols

Bohn

McDougall

Alegrı́a

et al. 2015

Molecular Nutrition Food Res

218

145

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Various secondary plant metabolites or phytochemicals, including polyphenols and carotenoids, have been associated with a variety of health benefits, such as reduced incidence of type 2 diabetes, cardiovascular diseases, and several types of cancer, most likely due to their involvement in ameliorating inflammation and oxidative stress. However, discrepancies exist between their putative effects when comparing observational and intervention studies, especially when using pure compounds. These discrepancies may in part be explained by differences in intake levels and their bioavailability. Prior to exerting their bioactivity, these compounds must be made bioavailable, and considerable differences may arise due to their matrix release, changes during digestion, uptake, metabolism, and biodistribution, even before considering dose‐ and host‐related factors. Though many insights have been gained on factors affecting secondary plant metabolite bioavailability, many gaps still exist in our knowledge. In this position paper, we highlight several major gaps in our understanding of phytochemical bioavailability, including effects of food processing, changes during digestion, involvement of cellular transporters in influx/efflux through the gastrointestinal epithelium, changes during colonic fermentation, and their phase I and phase II metabolism following absorption.

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“…According to a recent study conducted on cell wall composites consisted of pectin and cellulose, bound anthocyanin on cell wall composites had minimal release in gastric and intestinal fluids (Padayachee et al, 2013). Further pectins sourced from apple or sugar beet, with different structural features, stabilize anthocyanins more effectively than citrus (Buchweitz, Speth, Kammerer, & Carle, 2013b).…”

Section: Binding With Blueberry Juice Anthocyaninsmentioning

confidence: 99%

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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Pectin was extracted from blueberry powder into three fractions of water soluble (WSF), chelator soluble (CSF) and sodium carbonate soluble (NSF). The fractions were incubated with cyanidin-3-glucoside (C3G), a mixture of five anthocyanidins (cyanidin, pelargonidin, malvidin, petunidin and delphinidin) or blueberry juice at pH 2.0-4.5. Free anthocyanins and bound anthocyanin-pectin mixtures were separated by ultrafiltration. WSF bound the least amount of anthocyanin at all pH values. CSF had stronger anthocyanin binding ability at pH 2.0-3.6, while NSF had stronger anthocyanin binding ability at pH 3.6-4.5. The pectin and anthocyanin binding was lowest at pH 4.5 and higher at pH 2.0-3.6. Nearly doubling C3G pigment content increased bound anthocyanin percentage by 16-23% at pH 3.6, which favored anthocyanin aromatic stacking, compared to 3-9% increase at pH 2.0. Ionic interaction between anthocyanin flavylium cations and free pectic carboxyl groups, and anthocyanin stacking may be two major mechanisms for pectin and anthocyanin binding.

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Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins

Cited by 55 publications

References 24 publications

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

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