Geng Yifan, Cui Kaojia, Ding Na, Liu Houping, Huo Junwei, Sui Xiaonan, Zhang Yan
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China.
Food Chem X. 2024 Sep 20;24:101848. doi: 10.1016/j.fochx.2024.101848. eCollection 2024 Dec 30.
The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.
该研究旨在评估添加五种共色素（没食子酸、槲皮素、芦丁、儿茶素和表没食子儿茶素没食子酸酯（EGCG））对蓝靛果忍冬汁（BHJ）颜色稳定性的影响。此外，该研究还试图在加速试验（40℃光照24天）中确定不同比例花青素的影响。结果表明，添加多酚共色素可有效减轻花青素的热降解，提高BHJ的颜色饱和度和抗氧化能力。值得注意的是，与没食子酸相比，槲皮素、芦丁、儿茶素和EGCG表现出更好的效果。傅里叶变换红外光谱（FTIR）分析表明，共色素与花青素之间形成了非共价复合物，包括氢键和范德华力，从而保护它们不被降解。高效液相色谱-电喷雾-四极杆飞行时间质谱（HPLC-ESI-QTOF-MS）鉴定出15种花青素和39种非花青素多酚。添加共色素可有效抑制花青素降解，从而稳定果汁体系。因此，明智地添加共色素有望成为一种在加工过程中提高BHJ颜色质量和稳定性的技术。
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