Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
文献类型： 外文期刊
作者： Zhang, Bei 1 ; Jiang, Xizhi 1 ; Huang, Gaiqun 1 ; Xin, Xiangdong 1 ; Attaribo, Thomas 1 ; Zhang, Yueyue 1 ; Zhang, Ning 1 ; Gui, Zhongzheng 1 ;
作者机构： 1.Jiangsu Univ Sci & Technol, Sch Biotechnol, 666 Changhui Rd, Zhenjiang 212018, Jiangsu, Peoples R China
2.Sichuan Acad Agr Sci, Sericultural Res Inst, 87 Hezhong St, Nanchong 637000, Sichuan, Peoples R China
3.Chinese Acad Agr Sci, Sericultural Res Inst, 666 Changhui Rd, Zhenjiang 212018, Jiangsu, Peoples R China
关键词： mulberry fruit; anthocyanin stability; acylation; antioxidant activity
期刊名称：FOOD TECHNOLOGY AND BIOTECHNOLOGY （ 影响因子：2.33； 五年影响因子：4.298 ）
ISSN： 1330-9862
年卷期： 2022 年 60 卷 3 期
页码：
收录情况： SCI
摘要： 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 ap-plied 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 ?. 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 of and thus facilitates its use in the food and nutraceutical industries.
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