https://doi.org/10.17113/ftb.60.03.22.7203 |
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
Bei Zhang1§, Xizhi Jiang1§, Gaiqun Huang1,2, Xiangdong Xin1, Thomas Attaribo1, Yueyue Zhang1, Ning Zhang1 and Zhongzheng Gui1,3*
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
Keywords:
mulberry fruit; anthocyanin stability; acylation; antioxidant activity
Summary:
Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their 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 of response surface methodology was applied to determine the optimized conditions for the acylation process.
Results and conclusions. The highest acylation conversion rate was 79.04 % at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe2+‑chelating capacity of the acylated anthocyanins was also enhanced.
Novelty and scientific contribution. Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries.
*Corresponding author: | +86051185616716 | |
§These authors contributed equally to this work