Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources

Ren, Shuai; Giusti, M. Mónica

doi:10.1016/j.foodhyd.2021.107273

Cited by 20 publications

(3 citation statements)

References 40 publications

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“…[77] The antioxidant capacity of anthocyanin is an important property, and whey protein has been shown to enhance the antioxidant activity of anthocyanin in many cases. [113a] However, the interaction between anthocyanin and whey protein can also affect the antioxidant activity of anthocyanin, [80] sometimes masking the scavenging activity of the pigment due to noncovalent interaction with the protein. [80,85] While there are still challenges to be addressed, whey protein is a promising protein wall material and warrants further research.…”

Section: Complexmentioning

confidence: 99%

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Zhang

Yao

Zhao

et al. 2023

Adv Healthcare Materials

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Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti‐inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide–anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

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Section: Complexmentioning

confidence: 99%

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Zhang

Yao

Zhao

et al. 2023

Adv Healthcare Materials

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show abstract

“…Non-covalent interactions between proteins and ANs are weak but common in food. They all have the potential to cause major changes in the structure, function, and nutrition of individual molecules to varying degrees and serve to protect anthocyanin stability [ 14 , 15 ]. ANs and proteins exhibit a variety of binding behaviors as a result of structural variations.…”

Section: Introductionmentioning

confidence: 99%

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins

et al. 2023

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Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs was 85.88% after storage at 25 °C for 5 h. WPC-ANs had higher retention of ANs in heating treatment. The retention rates of ANs in WPC-ANs exposed to light and UV lamps for 6 h were 78.72% and 85.76%, respectively. When the concentration of H2O2 was 0.50%, the retention rate of ANs in the complexes was 62.04%. WPC-ANs’ stability and antioxidant activity were improved in simulated digestive juice. The WPC-ANs connection was static quenching, and the binding force between them was a hydrophobic interaction at one binding site, according to the fluorescence quenching spectroscopy. UV-visible absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) analysis further indicated that the secondary structure and microenvironment of amino acid residues in WPC can be impacted by the preheating temperature and preheating times of WPC. In conclusion, preheating WPC can successfully preserve the stability of purple sweet potato ANs by binding to them through a non-covalent interaction.

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“…In a previous study, we showed that preheated WP had higher binding affinity with ACN than native WP and the binding affinity decreased with increasing WP preheating temperatures [ 14 ]. Another previous study showed that WP addition improved ACN color stability during storage, with the smallest color change occurring when WP was preheated to 50 °C [ 15 ]. A previous study also showed that preheated WP effectively increased its protective effects on the thermal, oxidation, and photostability of grape skin ACN extracts and the optimal effects occurred when WP were preheated at 50 °C for 15 min [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy

2022

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The color stability of anthocyanins (ACN) has been shown to be improved by interaction with whey proteins (WP). In this study, we explore the ACN–WP interaction using Fourier transform infrared spectroscopy (IR). ACN from purple corn, grape, and black carrot (50 μM) were evaluated. IR spectra (4000–700 cm−1) were collected for native and preheated (40–80 °C) WP (5 mg/mL) and ACN–WP mixtures at pH 7.4. Soft independent modeling of class analogy was used to analyze the IR data. The WP secondary structure changed after heat treatments and after interaction with ACN. As expected, the WP α-helices decreased, and β-sheet increased after heat treatment. The intensities of the WP amide I and II bands decreased after ACN addition, revealing a decrease in the WP α-helix content. Higher preheating temperatures (70–80 °C) resulted in a more disordered WP structure that favored stronger WP–ACN interactions related to amide III changes. Addition of ACN stabilized WP structure due to heat denaturation, but different ACN structures had different binding affinities with WP. WP structure had less change after interaction with ACN with simpler structures. These results increase our understanding of ACN–WP interactions, providing a potential strategy to extend anthocyanin color stability by WP addition.

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Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources

Cited by 20 publications

References 40 publications

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins

Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy

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