Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)

文献类型： 外文期刊

第一作者： Jiang, Xiyu

作者： Jiang, Xiyu;Verkerk, Ruud;Dekker, Matthijs;Bi, Jinfeng;Liu, Xuan;Liu, Meng;Xie, Huimin;Liu, Meng

作者机构：

关键词： Pectin structures; Binding percentage; Color; Particle size and zeta potential; Light and thermal degradation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 205 卷

页码：

收录情况： SCI

摘要： The physicochemical properties of cyanidin-3-O-glucoside (C3G) were investigated after binding with pectin from different sources (apple and peach) and fractions (water-soluble fraction (WSF), chelator soluble fraction (CSF) and sodium carbonate soluble fraction (NSF)). Apple WSF and peach CSF were high esterification degree pectin (DE) (63.23% and 55.66%). CSF of both AP and PP was abundant in HG and exhibited a much more linear structure than WSF and NSF. The maximum binding percentage was obtained at pH 2.0 for apple pectin (AP) (46%-50%) and at pH 3.5 for peach pectin (PP) (50%-54%). Binding with both pectins increased the color stability of C3G at pH 2.0. High DE pectin increased C3G light stability by reducing the degradation rate (0.03 h- 1) compared to C3G alone (0.05 h- 1). All the pectins reduced the thermal degradation rate of C3G, thus exhibiting a protective effect. A negative correlation was found between the relative RG I area and the particle size of the pectin-C3G complexes. Pectin played a leading role in the zeta -potential change.

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