The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn

文献类型： 外文期刊

第一作者： Pang, Wen-qian

作者： Pang, Wen-qian;Zhao, Han;Li, Da-jing;Li, Yue;Liu, Chun-ju;Yu, Rui;Pang, Wen-qian;Zhao, Han;Li, Yue;Yu, Rui

作者机构：

关键词： Anthocyanin; colloid; organic acid; polysaccharide; purple corn

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 3 期

页码：

收录情况： SCI

摘要： Purple corn anthocyanins have rich nutritional value, but anthocyanins have low stability. The main objective of this study was to screen compounds from the common co-pigments (polysaccharides, organic acids and colloids) that could improve the stability of anthocyanins and to investigate the effect of different co-pigments on the stability of anthocyanins in purple corn during heat treatment. There were significant differences in copigmentation effects among different types of co-pigments. The total anthocyanin retention rate of purple corn without co-pigments was 15.02%. After copigmentation treatment with different compounds, among the polysaccharides, the total anthocyanin retention rates of 15% fructose and 15% glucose were 37.29% and 52.18% respectively. The copigmentation effects of monosaccharides were better than those of disaccharides, sugar alcohols and cyclodextrins. Among the organic acids, the six co-pigments were all organic acids containing phenolic rings. The retention rates of anthocyanins were 71.47% and 68.21% for 0.06% tannic acid and 0.1% tartaric acid, respectively, indicating high copigmentation effects. The a* value of purple corn was significantly increased after these treatments, indicating that organic acids had stronger copigmentation effects than polysaccharides. In the colloids, the total anthocyanin retention rate of 2.0% pectin was 43.72%, while 0.5% guar gum had a retention rate of 9.82%. However, low concentrations of guar gum promoted the degradation of anthocyanins, indicating weak copigmentation effects for colloids.

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