Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through ac...
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Published in | Food technology and biotechnology Vol. 60; no. 3; pp. 321 - 329 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Croatia
Sveuciliste U Zagrebu
01.09.2022
Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
Subjects | |
Online Access | Get full text |
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Summary: | Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages.
In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process.
The highest acylation conversion rate was 79.04% at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe
-chelating capacity of the acylated anthocyanins was also enhanced.
Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 B. Zhang, X. Jiang and Z. Gui conceived and designed the experiments. B. Zhang, X. Jiang, G. Huang and X. Xin performed the experiments. B. Zhang, T. Attaribo, Y. Zhang and N. Zhang analysed the data. Z. Gui contributed to writing of the manuscript and approved the final manuscript. AUTHORS’ CONTRIBUTION These authors contributed equally to this work |
ISSN: | 1330-9862 1334-2606 |
DOI: | 10.17113/ftb.60.03.22.7203 |