Huang Jiayin, Hu Zhiheng, Chin Yaoxian, Pei Zhisheng, Yao Qian, Chen Jianchu, Li Dan, Hu Yaqin
College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China.
Food Chem. 2023 Jun 1;410:135407. doi: 10.1016/j.foodchem.2023.135407. Epub 2023 Jan 7.
The enhancement effects of co-pigmentation on thermal stability of roselle anthocyanin extract (RAE) were investigated. The introduction of organic acids maintained color stability of RAE, and RAE co-pigmented with oxalic acid (OA) presented less color fading rates (19.46 ± 0.33 %) and higher redness (41.33 ± 3.51). Subsequently, suitable co-pigmentation concentration (OA:RAE = 1:2) was obtained regarding with lower ΔE (48.70 ± 2.36). Then, improvement behaviors of co-pigmentation on OA-RAE were evaluated. Results demonstrated that OA-RAE exhibited better thermal stability, as manifested by larger retention rates and more favorable thermal degradation kinetic parameters. Furthermore, both molecular docking simulation and experimental structural characterization revealed that hydrogen bonds and other non-covalent bonds made up the main parts of molecular interactions, leading to formation of stable binary complex. As a result, the aromatic ring of RAE was protected. In conclusion, the co-pigmentation of RAE via introduction of OA was effective in stability enhancement due to the generation of molecular bindings.
研究了共色素对玫瑰茄花青素提取物（RAE）热稳定性的增强作用。有机酸的引入维持了RAE的颜色稳定性，与草酸（OA）共色素化的RAE呈现出较低的褪色率（19.46±0.33%）和较高的红度（41.33±3.51）。随后，在较低的ΔE（48.70±2.36）下获得了合适的共色素化浓度（OA:RAE = 1:2）。然后，评估了共色素化对OA-RAE的改善行为。结果表明，OA-RAE表现出更好的热稳定性，表现为更高的保留率和更有利的热降解动力学参数。此外，分子对接模拟和实验结构表征均表明，氢键和其他非共价键构成了分子间相互作用的主要部分，导致形成稳定的二元复合物。结果，RAE的芳香环得到了保护。总之，通过引入OA对RAE进行共色素化，由于分子结合的产生，有效地提高了其稳定性。
