getpdf NLM PubMed Logo  

Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Bei Zhangorcid tiny, Xizhi Jiangorcid tiny, Gaiqun Huang1,2orcid tiny, Xiangdong Xin1orcid tiny, Thomas Attaribo1orcid tiny, Yueyue Zhang1orcid tiny, Ning Zhang1orcid tiny and Zhongzheng Gui1,3*orcid tiny

1School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

2Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, #87 Hezhong Street, Nanchong, Sichuan 637000, PR China

3Sericultural Research Institute, Chinese Academy of Agricultural Sciences, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

Article history:

Received: 22 February 2021

Accepted: 7 April 2022

cc by


mulberry fruit; anthocyanins; acylation; stabilities; antioxidant activity


Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. But, the instability of anthocyanins has been to limiting factor for its usage in functional foods and beverages.

Experimental approach. In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design (BBD) of response surface methodology was applied to determine the optimized condition of the acylation processes.

Results and conclusions. The highest acylation conversion rate was 79.04 % under conditions of anthocyanins to succinic acid mass ratio of 1:8.96, acylation time duration of 3 h and acylation temperature of 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and hydroxyl group. The thermostability and light resistivity of mulberry anthocyanins scored significant improvement after acylation, and the antioxidant activities in terms of total reducing power and Fe2+‑chelating capacity of the acylated anthocyanins were also enhanced.

Novelty and scientific contribution. The increased stability and antioxidant abilities of anthocyanins as evidenced through succinic acid acylation, provides a novel method for stabilizing mulberry anthocyanins, facilitating its use in the food and nutraceutical industries.

*Corresponding author: +86051185616716


§These authors contributed equally to this work


Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug



QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information