AU2021104226A4 - Methods for improving the stability of anthocyanin - Google Patents
Methods for improving the stability of anthocyanin Download PDFInfo
- Publication number
- AU2021104226A4 AU2021104226A4 AU2021104226A AU2021104226A AU2021104226A4 AU 2021104226 A4 AU2021104226 A4 AU 2021104226A4 AU 2021104226 A AU2021104226 A AU 2021104226A AU 2021104226 A AU2021104226 A AU 2021104226A AU 2021104226 A4 AU2021104226 A4 AU 2021104226A4
- Authority
- AU
- Australia
- Prior art keywords
- anthocyanin
- pectin
- high pressure
- pressure processing
- stability
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H17/00—Compounds containing heterocyclic radicals directly attached to hetero atoms of saccharide radicals
- C07H17/04—Heterocyclic radicals containing only oxygen as ring hetero atoms
- C07H17/06—Benzopyran radicals
- C07H17/065—Benzo[b]pyrans
- C07H17/07—Benzo[b]pyran-4-ones
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a method to improve the stability of anthocyanin by
regulating the interaction between RG-I pectin and anthocyanin through high pressure
processing treatment. The method described is that RG-I pectin is blended with anthocyanin
and subjected to high pressure processing conditions so that the anthocyanin interacts with RG
I pectin thereby improving the stability of the anthocyanin. The high pressure processing
treatment used in the present invention to regulate the interaction between RG-I pectin and
anthocyanin is a new method to stabilize anthocyanin, which is made to interact with RG-I
pectin and anthocyanin by high pressure processing treatment. The formation of RG-I pectin
anthocyanin complex improves the stability of anthocyanin. The RG-I pectin-anthocyanin
complex produced by the present invention can improve the food quality when it is added to
the food.
Description
Methods for improving the stability of anthocyanin
The present invention relates to a method for improving the stability of
anthocyanin by regulating the interaction between RG-I pectin and anthocyanin
through high pressure processing treatment.
Anthocyanins are a class of water-soluble natural pigments widely found in
plants and belong to the flavonoid group. Anthocyanins are very beneficial to human
health, such as scavenging free radicals in the body, anti-tumor, anti-cancer,
anti-inflammatory, diabetes prevention, weight loss, and vision protection. However,
anthocyanins are very unstable, food products rich in anthocyanins are highly
susceptible to the influence of processing methods, pH, temperature, light, oxygen,
enzymes, sulfur dioxide, metal ions and other factors during processing and storage.
Causes degradation of anthocyanin, shortens product shelf life and reduces product
quality. Therefore, maintaining the stability of anthocyanin during processing and
storage has become one of the key factors to ensure the quality of products, and has
been a hot research topic for anthocyanin.
The main methods to maintain the stability of anthocyanins in processing and
storage are intra- or intermolecular co-color, chemical modification, bioengineering,
macromolecule-anthocyanin interactions and other techniques. Among them, the rate
of intramolecular or intermolecular co-color reaction is low, the chemical
modification has the problem of organic reagent residue, and the bioengineering technology has not yet been industrialized, the above methods have more or less limitations. Currently, the most popular method for practical applications is the formation of complexes through the interaction of macromolecules with anthocyanins.
The anthocyanin can also bind to RG-I pectin by hydrogen bonding, ionic
bonding or hydrophobic interaction to increase the stability of anthocyanin. It has
been demonstrated that the interaction between anthocyanin and RG-I pectin is
dominated by ionic bonds, and the stability of anthocyanin is significantly increased
when it is bound to RG-I pectin through non-covalent bonds. However, this
interaction between anthocyanin and RG-I pectin in the natural state produces low
efficiency, which is manifested by the low rate of binding anthocyanin, low binding
amount and poor stability of anthocyanin in the complex, which greatly affects the
application of anthocyanin in practical production.
High pressure processing technology is an advanced food non-thermal
processing technology that has been commercially applied at home and abroad.
100-1000 MPa of pressurization at room temperature can be used to achieve
sterilization purposes. The high pressure processing technology does not change the
covalent bonds of food components, but only affects the hydrogen bonds, van der
Waals forces, hydrophobic interactions and other non-covalent bonds. There is no
precedent of using high pressure processing technology to regulate the interaction
between RG-I pectin and anthocyanin to improve the stability of anthocyanin in the
current technology.
The purpose of the present invention is to provide a method for regulating the
interaction between RG-I pectin and anthocyanin by high pressure processing
treatment and thereby improving the stability of anthocyanin, which solves the
problem of easy degradation of anthocyanin in food systems.
The method provided by the present invention for regulating the interaction
between RG-I pectin and anthocyanin by high pressure processing treatment, thereby
improving the stability of anthocyanin, comprises the following steps.
RG-I pectin was blended with anthocyanin and treated with high pressure
processing conditions to make the anthocyanin interact with RG-I pectin thus
improving the stability of anthocyanin.
The details are as follows:
A solution of anthocyanin was added to RG-I pectin solution and the resulting
system was subjected to high pressure processing treatment.
The concentration of the RG-I pectin solution is 10-6 to 10-1 g/L.
The type of anthocyanin may be an anthocyanin monomer or a
glycosylated/acylated anthocyanin (e.g. geranium pigment,
cornflower-3-0-glucoside), or a small molecular weight aggregate of anthocyanins, or
a mixture or crude extract of anthocyanins.
The concentration of anthocyanin in the resulting system may be 10-6 to 10-1 g/L.
The high pressure processing treatment may be: 100 MPa to 600 MPa,
specifically 200 MPa to 500 MPa, more specifically 300 MPa.
The high pressure processing treatment time can be: 1 to 40 min, specific can be to 15 min, more specific can be 15 min.
The high pressure processing treatment conditions may be specifically at 300
MPa for 15 min or at 400 MPa for 15 min; more specifically at 300 MPa for 15 min.
The above method may further comprise the operation of centrifugal separation
of thehigh pressure processing treated system and collection of the anthocyanin-RG-I
pectin liquid complex.
The centrifugation conditions can be specifically 10,000 g, 10 min.
The above operation may further comprise the operation of freeze-drying the
resulting anthocyanin-RG-I pectin liquid complex to obtain anthocyanin-RG-I pectin
complex solid.
The freeze-drying conditions may specifically be -18°C freeze-drying for 24 h.
The above-mentioned liquid complex of anthocyanin-RG-I pectin or solid of
anthocyanin-RG-I pectin complex in the field of food processing also belongs to the
scope of protection of the present invention.
The application of high pressure processing treatment to regulate the interaction
between RG-I pectin and anthocyanin in improving the stability of anthocyanin also
belongs to the scope of protection of the present invention.
The above-mentioned method of regulating the interaction between RG-I pectin
and anthocyanin by high-pressure processing treatment, thereby improving the
stability of anthocyanin, is also within the scope of protection of the present invention
in the processing and storage of anthocyanin-rich food products.
By blending RG-I pectin with anthocyanin and treating it under certainhigh pressure processing conditions, the invention makes anthocyanin interact with RG-I pectin and form a complex, thus improving the stability of anthocyanin and helping to extend the shelf life of the product and improve its quality.
The beneficial effects of the present invention are:
(1) The regulation of the interaction between RG-I pectin and anthocyanin by
high pressure processing treatment used in the present invention is a new method of
stabilizing anthocyanin, the high pressure processing treatment made RG-I pectin
interact with anthocyanin to form RG-I pectin-anthocyanin complex, which improved
the stability of anthocyanin.
(2) The anthocyanin in the present invention is a natural pigment that has a
variety of beneficial physiological functions for the human body. The RG-I
pectin-anthocyanin complex produced by this invention can improve the food quality
when it is added to food.
Figure 1 shows the thermal stability studies of the anthocyanin-RG-I pectin
complexes formed under different high pressure processing treatment conditions.
The invention is described below by means of specific embodiments, but the
invention is not limited to this.
The experimental methods used in the following embodiments are conventional
if not otherwise specified; the reagents, materials, etc. used in the following
embodiments can be obtained from commercial sources if not otherwise specified.
Embodiment 1
(1) To 10 mL of RG-I pectin solution (5x10-4 g/L), 5 mL of anthocyanin (5x10-4
g/L centaureidin-3-0-glucoside) was added and treated at 300 MPa for 15 min.
(2) The complexes were centrifuged (10000g, 10 min) and the precipitates were
freeze-dried at -18°C for 24 h to obtain the anthocyanin-RG-I pectin complexes.
Embodiment 2
(1) To 5 mL of RG-I pectin solution (5x10-4 g/L), 5 mL of anthocyanin (5x10-4
g/L centaureidin-3-0-glucoside) was added and treated at 300 MPa for 15 min.
(2) The complexes were centrifuged (10000 g, 10 min) and the precipitates were
freeze-dried at -18°C for 24 h to obtain the anthocyanin-RG-I pectin complexes.
Embodiment 3
(1) To 10 mL of RG-I pectin solution (5x10-4 g/L), 5 mL of anthocyanin (5x10-4
g/L centaureidin-3-0-glucoside) was added and treated at 400 MPa for 15 min.
(2) The complexes were centrifuged (10000 g, 10 min) and the precipitates were
freeze-dried at -18°C for 24 h to obtain the anthocyanin-RG-I pectin complexes.
Figure 1 shows the thermal stability studies of the anthocyanin-RG-I pectin
complexes formed under different ultra-high pressure treatment conditions.
It can be seen from Figure 1 that the stability of anthocyanin increased with the
increase of high pressure processing , and the stability of anthocyanin of the
complexes did not continue to improve after post-treatment beyond 300 MPa. Directly
mixing RG-I pectin with anthocyanin without high pressure processing treatment, the
stability of anthocyanin was lower than that of the group treated with high pressure processing after a certain time.
To 10 mL of RG-I pectin solution (5x10- g/L), 5 mL of anthocyanin (5x10-4 g/L
centaureidin-3-0-glucoside) was added for 15 min at 400, 300, 200 and 100 MPa,
respectively.
To 10 mL of RG-I pectin solution (5x10-4 g/L) was added 5 mL of anthocyanin
(5x10-4 g/L centaureidin-3-0-glucoside) as the untreated group.
The treated samples were placed in a water bath at 90°C for 120 min. The
absorbance values of the solutions at 520 nm were measured at 0, 20, 40, 60, 80, 100
and 120 min using a UV-Visible spectrophotometer.
Retention rate = A/Ao
Ao is the absorbance value at 0 min and Ai is the absorbance value after the
water bath.
The above mentioned is only a better embodiment of the invention, and is not
used to limit the invention. Any modification, equivalent replacement, improvement,
etc. made within the spirit and principles of the invention shall be included in the
scope of protection of the invention.
Claims (10)
1. A method for improving the stability of anthocyanin, comprising the following
steps:
RG-I pectin was blended with anthocyanin and treated with high pressure
processing conditions to make the anthocyanin interact with RG-I pectin thus
improving the stability of anthocyanin.
2. The method according to claim 1, characterized in that the method for
improving the stability of anthocyanin is operated as follows:
A solution of anthocyanin was added to RG-I pectin solution and the resulting
system was subjected to high pressure processing treatment.
3. The method according to claim 2, characterized in that:
The concentration of the RG-I pectin solution is 10-6 to 10-1 g/L.
4. The method according to claim 2 or 3, characterized in that: the type of the
anthocyanin is an anthocyanin monomer or a glycosylated/acylated anthocyanin, a
small molecular weight aggregate of anthocyanins, a mixture of anthocyanins or a
crude extract;
The concentration of anthocyanin in the resulting system was 10-6 to 10-1 g/L.
5. The method according to any one of claims 2-4, characterized in that: the high
pressure processing treatment has a pressure of 100 to 600 MPa;
The time of the high pressure processing treatment is: 1 to 30 min.
6. The method according to claim 5, characterized in that: the pressure of the
high pressure processing treatment is 200 to 500 MPa and the time is 5 to 15 min.
7. A method according to any one of claims 2-6, characterized in that the method
further comprises the operation of centrifugal separation of the high pressure
processing treated system to collect the anthocyanin-RG-I pectin complex;
or further comprising the operation of freeze-drying the resulting
anthocyanin-RG-I pectin liquid complex to obtain anthocyanin-RG-I pectin complex
solid.
8. Application of the anthocyanin-RG-I pectin complex or anthocyanin-RG-I
pectin complex solids obtained by the method of claim 7 in the field of food
processing.
9. Application of the method of any one of claims 1-7 in the processing and
storage of food products rich in anthocyanins.
10. Application of high pressure processing treatment to regulate the interaction
between RG-I pectin and anthocyanin in improving anthocyanin stability.
FIGURES 1/1
Figure 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021104226A AU2021104226A4 (en) | 2021-07-16 | 2021-07-16 | Methods for improving the stability of anthocyanin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021104226A AU2021104226A4 (en) | 2021-07-16 | 2021-07-16 | Methods for improving the stability of anthocyanin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021104226A4 true AU2021104226A4 (en) | 2021-09-09 |
Family
ID=77589200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021104226A Active AU2021104226A4 (en) | 2021-07-16 | 2021-07-16 | Methods for improving the stability of anthocyanin |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021104226A4 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831238A (en) * | 2022-06-01 | 2022-08-02 | 中国农业科学院农产品加工研究所 | Method for improving high anthocyanin retention rate of freeze-dried fruit and vegetable solid beverage |
| CN116686989A (en) * | 2023-07-07 | 2023-09-05 | 青岛农业大学 | Shaddock ped pectin-anthocyanin compound, and preparation method and application thereof |
-
2021
- 2021-07-16 AU AU2021104226A patent/AU2021104226A4/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831238A (en) * | 2022-06-01 | 2022-08-02 | 中国农业科学院农产品加工研究所 | Method for improving high anthocyanin retention rate of freeze-dried fruit and vegetable solid beverage |
| CN114831238B (en) * | 2022-06-01 | 2023-12-12 | 中国农业科学院农产品加工研究所 | Method for improving high anthocyanin retention rate of freeze-dried fruit and vegetable solid beverage |
| CN116686989A (en) * | 2023-07-07 | 2023-09-05 | 青岛农业大学 | Shaddock ped pectin-anthocyanin compound, and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2021104226A4 (en) | Methods for improving the stability of anthocyanin | |
| WO2021035822A1 (en) | Method for regulating interaction of proteins and anthocyanin through ultra-high pressure treatment to improve stability of anthocyanin | |
| Ge et al. | Effects of light intensity on components and topographical structures of extracellular polysaccharides from the cyanobacteria Nostoc sp. | |
| CN113647623B (en) | Method for improving anthocyanin stability | |
| CN108384701B (en) | Preparation method of anthocyanin-rich fermented fruit vinegar | |
| CN109650349B (en) | Method for preparing nano-selenium by utilizing camellia plant polysaccharide and prepared nano-selenium | |
| CN108676783B (en) | Decolorizing peroxidase and preparation method and application thereof | |
| CN107304436A (en) | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity | |
| CN111041059A (en) | Preparation method of Antarctic krill peptide with antioxidant activity | |
| CN103570842A (en) | Extracting method of pullulan | |
| CN103613753A (en) | Method for separating and purifying polyglutamic acid by using additive-free organic solvent | |
| CN106243242A (en) | A kind of utilize degraded the solubilization technique method that Fructus Jujubae pectin is prepared in extraction from Fructus Jujubae Fructus Jujubae slag | |
| KR100705975B1 (en) | Bioavailable fucoidan and methods for preparing the same | |
| CN108813090B (en) | Preparation method of poultry plasma protein | |
| CN106188327A (en) | A kind of method of the degraded large molecular weight polysaccharides containing β 1,4 glycosidic bond | |
| Wang et al. | A new and efficient method for purification of poly-γ-glutamic acid from high-viscosity fermentation broth | |
| Akbulut | Effect of adsorbent and ion exchange resin applications on total phenolic content and antioxidant activity of white and red grape juices | |
| CN107501438B (en) | Production method of sclerotium rolfsii gum | |
| CN106589154B (en) | A kind of preparation method of open country watermelon selenium polysaccharide | |
| JP6803399B2 (en) | Method for producing anthocyanidin oligomer using coenzyme derived from Aspergillus spp. | |
| CN111500475B (en) | Rhodotorula mucilaginosa ZOR1 and method for producing mannan and carotenoid | |
| CN113584101A (en) | Method for synthesizing extracellular polysaccharide in vitro by using dextran sucrase | |
| KR102670307B1 (en) | Manufacturing Method of Egg White Lysosome, and Cosmetic Composition comprising Egg White Lysosome Manufactured by the Same | |
| CN114805635B (en) | Co-production process of desalted protein powder and chondroitin sodium sulfate | |
| Yuan et al. | Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) |