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

文献类型： 外文期刊

第一作者： Zhang, Bei

作者： Zhang, Bei;Jiang, Xizhi;Huang, Gaiqun;Xin, Xiangdong;Attaribo, Thomas;Zhang, Yueyue;Zhang, Ning;Gui, Zhongzheng;Huang, Gaiqun;Gui, Zhongzheng

作者机构：

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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