Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

• Published in: Food technology and biotechnology Vol. 60; no. 3; pp. 321 - 329
• Main Authors: Zhang, Bei, Jiang, Xizhi, Huang, Gaiqun, Xin, Xiangdong, Attaribo, Thomas, Zhang, Yueyue, Zhang, Ning, Gui, Zhongzheng
• 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: Acids; Acylation; Analysis; Anthocyanin; anthocyanin stability; Anthocyanins; antioxidant activity; Antioxidants; Beverages; Chelation; Food industry; Functional foods; Functional foods & nutraceuticals; Health promotion; Hydroxyl groups; Instrument industry; Iron; Morus; mulberry fruit; Original Scientific Papers; Response surface methodology; Structural analysis; Succinic acid; Thermal stability; Japan; China; anthocyanin stability; acylation; antioxidant activity; mulberry fruit
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.60.03.22.7203

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.