The promising stability of carboxylpyranocyanidin‐3‐O‐glucoside during food processing and simulated digestion and its bioavailability research

Abstract

BackgroundPyranoanthocyanins are stable anthocyanin derivatives. Carboxylpyranoanthocyanin is one of the simplest pyranoanthocyanin, among which the production of carboxylpyranocyanidin‐3‐O‐glucoside (Carboxyl‐pycy‐3‐gluc) is most feasible owing to the abundance of its reactant, cyanidin‐3‐O‐glucoside (Cy‐3‐gluc).ResultsIn this study, Carboxyl‐pycy‐3‐gluc was synthesized and its stability during processing and after ingestion as well as the bioavailability in vivo were comprehensively evaluated. Our results indicated that the color of Carboxyl‐pycy‐3‐gluc remained more steady compared with Cy‐3‐gluc when facing the large‐span pH variation. The high retention of anthocyanin symbolized the superb stability under thermal processing, SO2 bleaching, and ultrasonic treatment of Carboxyl‐pycy‐3‐gluc. Due to the stability under the alkaline condition, Carboxyl‐pycy‐3‐gluc is more stable after oral‐gastro‐intestinal digestion. After in vitro gut microbiota fermentation, the retention of Carboxyl‐pycy‐3‐gluc was significantly higher than that of Cy‐3‐gluc. The larger molecular size made absorption of Carboxyl‐pycy‐3‐gluc into blood tougher than its precursor.ConclusionsThis study demonstrated the promising stability of Carboxyl‐pycy‐3‐gluc during food processing and after digestion, proving the potential of Carboxyl‐pycy‐3‐gluc as a colorant.This article is protected by copyright. All rights reserved.