التفاصيل البيبلوغرافية
| العنوان: |
Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids |
| المؤلفون: |
Xiangyue Chen, Qunyu Gao, Sentai Liao, Yuxiao Zou, Jiangang Yan, Qian Li |
| المصدر: |
Foods, Vol 11, Iss 23, p 3806 (2022) |
| بيانات النشر: |
MDPI AG, 2022. |
| سنة النشر: |
2022 |
| المجموعة: |
LCC:Chemical technology |
| مصطلحات موضوعية: |
co-pigmentation, mulberry anthocyanin, phenolic acids, UPLC-Q-TOF-MS/MS, molecular docking, Chemical technology, TP1-1185 |
| الوصف: |
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 °C, with the highest hyperchromic effects (52.94%), equilibrium constant (K) values (3.51) and negative values of Gibbs free energy (ΔG°) (−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, π–π 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 π–π 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. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/11/23/3806; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods11233806 |
| URL الوصول: |
https://doaj.org/article/43103e1033304f5794d9cd29c1234845 |
| رقم الانضمام: |
edsdoj.43103e1033304f5794d9cd29c1234845 |
| قاعدة البيانات: |
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