Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Zhao, Lei; Pan, Fei; Mehmood, Arshad; Zhang, Huimin; Rehman, Ashfaq Ur; Li, Jiayi; Hao, Shuai

doi:10.1016/j.foodchem.2021.129317

Cited by 57 publications

(29 citation statements)

References 36 publications

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“…The absorbance value can reflect the apparent change of the samples. A previous study (Zhao et al ., 2021) verified the colour stabilisation effect of the added polysaccharides on anthocyanins by maintaining the absorbance. We believed that the strong colouring power of RPB could partially mask the discolouration of the sample, thus showing less reduction in absorbance.…”

Section: Resultsmentioning

confidence: 79%

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

et al. 2022

Int J of Food Sci Tech

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Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red-purple pitaya were blended with Chinese bayberry juice (rich in anthocyanins) to explore variation trends of two natural pigments in one system. The mixture showed higher anthocyanin contents at pH 4, 4.5, and 5. In this process, redness and colour saturation were also maintained to a greater extent compared to the control. The coexisting betalains and anthocyanins increased colour acceptability of the juice matrix and expanded the pH tolerance range. Interestingly, colour change (ΔE) showed the opposite trend. Besides, betalains showed the function of improving the antioxidant activity of juice matrix at pH 3, 4, and 4.5, which confirmed their biological activity. Betalain-added bayberry juice obtained a satisfactory ABTS (2,2 0 -azino-bis(3ethylbenzothiazoline-6-sulphonic acid) radical scavenging capacity for 62.52% at pH 5.

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Section: Resultsmentioning

confidence: 79%

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

et al. 2022

Int J of Food Sci Tech

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“…Zhao et al . (2021) also reported that rosmarinic acid in an anthocyanin extract consisting of mainly cyanidin‐3‐ O ‐β‐glucoside caused a bathochromic shift in maximum absorption wavelength (λ max ) and resulted in an improved stability after 7 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…Kean & Reilly (2011) patented a method for stabilisation of red radish anthocyanin extract with rosmarinic acid during storage for use in food beverages and cosmetics where addition of rosmarinic acid resulted in a 36% retention in colour, outperforming all other stabilising agents tested. Zhao et al (2021) also reported that rosmarinic acid in an anthocyanin extract consisting of mainly cyanidin-3-O-β-glucoside caused a bathochromic shift in maximum absorption wavelength (λ max ) and resulted in an improved stability after 7 days of storage.…”

Section: Degradation Kineticsmentioning

confidence: 99%

Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability

Venter

Fisher

Stafford

et al. 2022

Int J of Food Sci Tech

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Summary This study determined the anthocyanin profile of pigmented flower extracts from some Geraniaceae and Lamiaceae plant species found in South Africa, and their thermal and oxidative stability to assess their potential food application. Anthocyanins in the Geraniaceae (Pelargonium grandiflorum Willd. and Pelargonium × hortorum L.H. Bailey, Pelargonium zonale hybrid) were 3,5‐diglucosides of delphinidin, petunidin, pelargonidin, peonidin and malvidin and acetyl‐acylated malvidin, delphinidin and petunidin. The Lamiaceae species (Salvia aurea × dolomitica Bae’s blue, Salvia dolomitica Codd and Plectranthus zuluensis T. Cooke) mainly contained rutinosides of pelargonidin, glucosides of petunidin, pelargonidin and p‐coumaric acid‐ and malonyl‐acylated delphinidin and malvidin. Lamiaceae pigments had higher thermal and oxidative stability. This could be due to aromatic malonyl‐acylated anthocyanin self‐association and strong intermolecular interactions with phenolic acids and derivatives. Flowers from Lamiaceae and Geraniaceae have potential application as natural food colourants, but temperature and oxidising conditions must be considered depending on the particular species being used.

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“…The above methods can determine: (I) the spatial force between sugar units and anthocyanins (electrostatic interaction, hydrogen bond interaction, van der Waals interaction, hydrophobic interaction, etc.) (Jin et al., 2020), (II) which sugar units are the main contributions to the interaction (Zhao et al., 2021), and (III) rough binding energy parameters (not as accurate as protein binding because there are only fragments).…”

Section: Interaction Between Anthocyanins and Polysaccharidesmentioning

confidence: 99%

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Zang

Tang

et al. 2022

Comp Rev Food Sci Food Safe

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The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries.

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Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Cited by 57 publications

References 36 publications

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

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