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

Food technology and biotechnology, 2022-07, Vol.60 (3), p.321-329 [Peer Reviewed Journal]

COPYRIGHT 2022 Sveuciliste U Zagrebu ;2022. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. This is sourced from HRČAK - Portal of scientific journals of Croatia. ;2022 University of Zagreb Faculty of Food Technology and Biotechnology ;ISSN: 1330-9862 ;EISSN: 1334-2606 ;DOI: 10.17113/ftb.60.03.22.7203

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Title:
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
Author: Zhang, Bei ; Jiang, Xizhi ; Huang, Gaiqun ; Xin, Xiangdong ; Attaribo, Thomas ; Zhang, Yueyue ; Zhang, Ning ; Gui, Zhongzheng
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
Is Part Of: Food technology and biotechnology, 2022-07, Vol.60 (3), p.321-329
Description: Research background. 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. Experimental approach. 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. Results and conclusions. 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 Fe2+‑chelating capacity of the acylated anthocyanins was also enhanced. Novelty and scientific contribution. 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.
Publisher: Zagreb: Sveuciliste U Zagrebu
Language: English
Identifier: ISSN: 1330-9862
EISSN: 1334-2606
DOI: 10.17113/ftb.60.03.22.7203
Source: Open Access: DOAJ Directory of Open Access Journals
Open Access: PubMed Central
Geneva Foundation Free Medical Journals at publisher websites
ProQuest Central

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

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