Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products

Dong, Jingjing; Li, Sidong; Zhang, Jie; Liu, Ake; Ren, Jia-Lin

doi:10.1016/j.foodchem.2021.131018

Cited by 6 publications

(3 citation statements)

References 37 publications

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Section: Discussionmentioning

confidence: 99%

“…Moreover, one of the main factors that reduces the stability of Cy3G is thermal processing [ 23 ]. Dong et al [ 23 ] reported that from thermogravimetric analysis showed that the Cy3Gs are thermally degraded in three steps, in which the first step occurred at 120–210 °C. Moreover, they also stated that the anthocyanin-rich foods could be conventionally cooked, for example through steaming, boiling, and microwave heating, in which the cooking temperatures would be reached about 50–150 °C.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

Lasunon

Phonkerd²,

Pariwat³

et al. 2022

Molecules

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The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

Lasunon

Phonkerd²,

Pariwat³

et al. 2022

Molecules

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“…There are more than 600 types of anthocyanins used commonly as water‐soluble pigments in dairy products, and cyanidin 3‐O‐glucoside (C3G) has attracted considerable interest due to its excellent therapeutic and health‐promoting effects in some chronic diseases (Rupasinghe et al ., 2018; Fu et al ., 2020). However, anthocyanins are reportedly sensitive to temperature, pH, enzymes and oxygen concentration, leading to their instability and degradation under certain conditions (Zhou et al ., 2017; Dong et al ., 2022). Such instability, especially with regard to thermolability, restricts their utilisation in dairy production.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound on cyanidin‐3‐O‐glucoside and β‐lactoglobulin binding interaction and functional properties

Wang

Luo

et al. 2022

Int J of Food Sci Tech

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Summary Ultrasound provides an approach for improving the conjugation efficiency of cyanidin‐3‐O‐glucoside (C3G) and β‐lactoglobulin (βLG), thereby increasing cyanidin stability and imparting some characteristics to proteins. In the present study, the effects of ultrasound on C3G conjugation efficiency was investigated by exploring the binding mechanism and shifts in functional properties. Ultrasound enhanced conjugation efficiency by increasing binding affinity from 5.7 × 105 to 10.6 × 105 m−1, and binding number of C3G from two to three, as well as the maximum peak temperature of C3G from 84.7 to 88.4 °C in βLG–C3G complexes, implying improved C3G thermostability. Furthermore, C3G conjugation imparted antioxidant properties to the complexes, and altered the conformation of βLG, which enhances emulsifying ability and emulsification stability. Such changes further improved conjugation efficiency. The results of this study could facilitate the application of C3G as a natural additive in food products.

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Impact of thermal processing on dietary flavonoids

Lin,

Xiao

2024

Advances in Food and Nutrition Research

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Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products

Cited by 6 publications

References 37 publications

Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

Effect of ultrasound on cyanidin‐3‐O‐glucoside and β‐lactoglobulin binding interaction and functional properties

Impact of thermal processing on dietary flavonoids

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