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Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids

文献类型： 外文期刊

作者： Chen, Xiangyue 1 ; Gao, Qunyu 2 ; Liao, Sentai 1 ; Zou, Yuxiao 1 ; Yan, Jiangang 3 ; Li, Qian 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China

2.South China Univ Technol, Sch Food Sci & Engn, Carbohydrate Lab, Guangzhou 510640, Peoples R China

3.Perfect Guangzhou Co Ltd, Guangzhou 510006, Peoples R China

关键词： co-pigmentation; mulberry anthocyanin; phenolic acids; UPLC-Q-TOF-MS; MS; molecular docking

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 23 期

页码：

收录情况： SCI

摘要： Applying the intermolecular co-pigmentation to improve the stability of mulberry anthocyanins is an important co-pigment method. Seven co-pigments, ferulic acid (FA), caffeic acid (CA), p-hydroxybenzoic acid (HBA), protocatechuic acid (PA), gallic acid (GA), vanillic acid (VA) and vanillin (VN) were selected to investigate mulberry anthocyanin co-pigmentation thermal reaction kinetics. The strongest co-pigment reactions were observed for FA at a molar ratio of 1:20, pH 3.5 and 20 degrees C, with the highest hyperchromic effects (52.94%), equilibrium constant (K) values (3.51) and negative values of Gibbs free energy (Delta G degrees) (-3.06 KJ/mol). Co-pigments that contained more free hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group. Ultra Performance Liquid Chromatography-Quadrupole-Time Of Flight-Mass/Mass Spectrometry (UPLC-Q-TOF-MS/MS) results indicated that FA and CA formed different anthocyanin derivatives with mulberry anthocyanin. The Fourier Transform Infrared Spectroscopy (FTIR) and molecular docking confirmed that hydrogen bonding, pi-pi stacking and hydrophobic interaction were formed between anthocyanins and three prevalent co-pigments (FA, CA and VA). CA and C3G could form four hydrogen bonds and two pi-pi stackings; this was the most stable system among three phenolic acid-C3G complexes. Due to the functional effect of phenolic acids, the addition of FA and CA not only enhanced the stability and color intensity of mulberry anthocyanins but also the functionality of the processing product.

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