Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids

• Published in: Foods Vol. 11; no. 23; p. 3806
• Main Authors: Chen, Xiangyue, Gao, Qunyu, Liao, Sentai, Zou, Yuxiao, Yan, Jiangang, Li, Qian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.11.2022; MDPI
• Subjects: Acids; Anthocyanin; Anthocyanins; Aqueous solutions; Caffeic acid; Chemical properties; co-pigmentation; Cobalt; Color; Ferulic acid; Food science; Fourier transforms; Free energy; Gallic acid; Gibbs free energy; Hydrogen; Hydrogen bonding; Hydrogen bonds; Hydrophobicity; Hydroxyl groups; Infrared spectroscopy; Kinetics; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Molecular docking; Mulberry; mulberry anthocyanin; Nutritional aspects; p-Hydroxybenzoic acid; Phenolic acids; Phenols; Pigmentation; Pigments; Protocatechuic acid; Quadrupoles; R&D; Reaction kinetics; Research & development; Research centers; Scientific imaging; Simulation; Stability; UPLC-Q-TOF-MS/MS; Vanillic acid; Vanillin; China; United States > US; UPLC-Q-TOF-MS/MS; molecular docking; mulberry anthocyanin; phenolic acids; co-pigmentation
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11233806

Applying the intermolecular co-pigmentation to improve the stability of mulberry anthocyanins is an important co-pigment method. Seven co-pigments, ferulic acid (FA), caffeic acid (CA), -hydroxybenzoic acid (HBA), protocatechuic acid (PA), gallic acid (GA), vanillic acid (VA) and vanillin (VN) were selected to investigate mulberry anthocyanin co-pigmentation thermal reaction kinetics. The strongest co-pigment reactions were observed for FA at a molar ratio of 1:20, pH 3.5 and 20 °C, with the highest hyperchromic effects (52.94%), equilibrium constant (K) values (3.51) and negative values of Gibbs free energy (ΔG°) (-3.06 KJ/mol). Co-pigments that contained more free hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group. Ultra Performance Liquid Chromatography-Quadrupole-Time Of Flight-Mass/Mass Spectrometry (UPLC-Q-TOF-MS/MS) results indicated that FA and CA formed different anthocyanin derivatives with mulberry anthocyanin. The Fourier Transform Infrared Spectroscopy (FTIR) and molecular docking confirmed that hydrogen bonding, π-π stacking and hydrophobic interaction were formed between anthocyanins and three prevalent co-pigments (FA, CA and VA). CA and C3G could form four hydrogen bonds and two π-π stackings; this was the most stable system among three phenolic acid-C3G complexes. Due to the functional effect of phenolic acids, the addition of FA and CA not only enhanced the stability and color intensity of mulberry anthocyanins but also the functionality of the processing product.