Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian

doi:10.1016/j.foodchem.2016.06.025

Cited by 101 publications

(56 citation statements)

References 34 publications

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“…Recently, studies show that the restrictions can be overcome by developing polyphenol–protein (Chung, Rojanasasithara, Mutilangi, & Mcclements, , ), polyphenol–metal (Kohno et al., ), and polyphenol–phenols complexes (Gordillo et al., ; Qian, Liu, Zhao, Cai, & Jing, ). Until now, these studies were mainly concentrated in grape, red wine, and beverages at pH 3 to 4 (Chung, Rojanasasithara, Mutilangi, & Mcclements, ; Gonçalves, Wessel, Cardoso, Rocha, & Coimbra, ; Rodrigues, Ricardo‐Da‐Silvaa, & Laureano, ), whereas studies at weakly acidic pH and neutral pH were fewer. Anthocyanins are thermally stable below pH 3 while unstable at neutral pH (Escher et al., ; Tachibana et al., ).…”

Section: Introductionmentioning

confidence: 99%

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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The interactions between black soybean protein isolate (B‐SPI) and cyanidin 3‐O‐glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B‐SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B‐SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α‐helix and β‐sheet structure showed an increasing trend, whereas the β‐angle content displayed a decreasing trend. The degradation of C3G followed first‐order kinetics at 85 °C and 100 °C. After the interactions with B‐SPI, the degradation rate constant was decreased and the half‐life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B‐SPI and C3G improved the thermal stability of C3G under heating conditions.

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Section: Introductionmentioning

confidence: 99%

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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“…As shown in Table , it could be seen that Δ H° = −51.29 ± 1.3 kJ/mol, which showed the process of complexing ellagic acid with enzyme was exothermic reaction. Meanwhile, the result of Δ G° < 0, suggested that the interaction between tyrosinase and ellagic acid occurred spontaneously (Chung, Rojanasasithara, Mutilangi, & McClements, ). The result of Δ H° < 0, suggested there was hydrogen bond between enzyme and ellagic acid.…”

Section: Resultsmentioning

confidence: 99%

Antityrosinase mechanism of ellagic acid in vitro and its effect on mouse melanoma cells

Huang

Chai

et al. 2019

J Food Biochem

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The activities of ellagic acid in inhibiting mushroom tyrosinase and cell proliferation were evaluated in this research. The results of enzyme kinetics indicated that ellagic acid could effectively inhibit tyrosinase activity. The value of the semi‐inhibitory rate (IC50) was 0.2 ± 0.05 mM. Ellagic acid inhibited tyrosinase activity in a reversible manner and was a mixed tyrosinase inhibitor. Furthermore, ellagic acid had a good inhibitory effect on the proliferation of mouse melanoma B16 cells and could induce apoptosis. The results acquired from fluorescence spectroscopy revealed that the interaction of ellagic acid with tyrosinase depended on hydrogen bond and electrostatic force. In addition, computational docking showed that ellagic acid interacted with amino acid residues of tyrosinase (Asn19 and Lys372) by hydrogen bond and produced electrostatic interaction with amino residue Lys18. Practical applications In the present research, the antityrosinase mechanism of ellagic acid and its effect on mouse melanoma cells were investigated. This study suggested that ellagic acid had a strong inhibitory activity against tyrosinase and cell proliferation,which laid an experimental foundation for the development of new drugs and whitening products. The combined multispectral methods used in this research can be applied to the screening of other antityrosinase inhibitors, further promoting the development and utilization of tyrosinase inhibitors.

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“…Regarding color changes, b* , h* , C* , and BI values increased significantly ( p < .05), while a* value decreased significantly ( p < .05) throughout storage (Table ). Maillard reaction and coloring agent degradation induced color changes over storage (Chung, Rojanasasithara, Mutilangi, & McClements, ). However, changes in L * and a* values were difficult to interpret as Maillard reaction products are known to result in an increase in a* value and a decrease in L* value, while red colorant degradation induced opposite trend, that is, decrease in a* value and an increase in L* value.…”

Section: Resultsmentioning

confidence: 99%

Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

Moufle

Jamet²,

Karoui

2018

J Food Process Engineering

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The aim of this study was to reproduce quality changes occurring in shelf‐stable pudding over 368 days, in less than 100 days by using one or more accelerating factors. The effect of headspace volume, packaging permeability, combination of packaging permeability and light, iron, and heat treatment on the evolution of pudding quality during storage was studied at the molecular and macroscopic levels. For control samples, an increase in the consistency, apparent viscosity, hysteresis area, G'‐G" crossover and yellowness was observed throughout storage. The rheology, pH, and colorimetric measurements failed to discriminate samples subjected to different accelerating factors from the control ones. Regarding the shapes of tryptophan and riboflavin emission spectra, samples with high permeability to oxygen and exposed to light were the most deteriorated, followed by those supplemented with iron or subjected to high heat treatment. However, iron and heat treatment trials were found to be the most suitable parameters to accelerate aging of pudding. Finally, both, headspace volume or packaging permeability did not affect the aging of acidic pudding samples. Practical applications Severe heat treatment or the addition of iron in the pudding recipe could be used as suitable parameters to accelerate shelf‐stable acidic pudding aging. Fluorescence spectroscopy technique showed a high discrimination power and can be applied for online monitoring of shelf‐stable dairy desserts quality, as it requires no preparation of the sample.

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Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

Cited by 101 publications

References 34 publications

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Antityrosinase mechanism of ellagic acid in vitro and its effect on mouse melanoma cells

Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

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