Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment

被引：17
作者：
Li, Jian [1 ,2 ,3 ,4 ,5 ]
Li, Rongping [1 ,2 ,3 ,4 ]
Peng, Yijin [1 ,2 ,3 ,4 ]
Tian, Jun [1 ,2 ,3 ,4 ]
Zhou, Linyan [1 ,2 ,3 ,4 ]
机构：
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Yunnan, Peoples R China
[2] Yunnan Engn Res Ctr Fruit & Vegetable Prod, Kunming 650500, Yunnan, Peoples R China
[3] Yunnan Key Lab Food Adv Mfg, Kunming 650500, Yunnan, Peoples R China
[4] Int Green Food Proc Res & Dev Ctr Kunming City, Kunming 650500, Yunnan, Peoples R China
[5] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 457卷
基金：
中国国家自然科学基金;
关键词：
Anthocyanins; Binding; Complex; Interaction mechanism; Pectin; Stability; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; EXTRACTION; POLYSACCHARIDES; DEGRADATION; WASTE;
D O I：
10.1016/j.foodchem.2024.140110
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, changes in the basic composition and structural characterisation of water-soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from pomegranate peel were investigated after highpressure-homogenisation (HPH) at 50 MPa and 300 MPa. The interactions between three pectin and anthocyanin (ACN) complex were also studied. The three pectin fractions were mainly composed of galacturonic acid (34.95%-87.69%), all with low degrees of methyl-esterification <= 41.20%. HPH at 300 MPa increased the binding ratios of ACN to three pectin fractions by 34.22%-34.59%. Changes in the structural characterisation results of pectin confirmed that the depolymerisation and breakdown of the side chains of pectin after HPH promoted electrostatic interactions, hydrogen bond and hydrophobic interaction between pectin and ACN. Correspondingly, the thermal and storage stabilities of ACN in the complex was boosted after HPH at 300 MPa. This study provides insights into the interaction between pectin and ACN under HPH.
引用
收藏
页数：14
相关论文
共 71 条
[1]   Characterization of pectins extracted from pomegranate peel and their gelling properties [J].
Abid, Mouna ;
Cheikhrouhou, S. ;
Renard, Catherine M. G. C. ;
Bureau, Sylvie ;
Cuvelier, Gerard ;
Attia, Hamadi ;
Ayadi, M. A. .
FOOD CHEMISTRY, 2017, 215 :318-325
[2]   THERMAL-DEGRADATION OF ANTHOCYANINS WITH PARTICULAR REFERENCE TO 3-GLYCOSIDES OF CYANIDIN .1. ACIDIFIED AQUEOUS-SOLUTION AT 100 DEGREES C [J].
ADAMS, JB .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (07) :747-762
[3]   Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions [J].
Adrar, Nassim Salem ;
Madani, Khodir ;
Adrar, Sabah .
PHARMANUTRITION, 2019, 7
[4]  
Andersen O.M., 2005, Flavonoids: chemistry, biochemistry and applications
[5]   Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems [J].
Buchweitz, M. ;
Brauch, J. ;
Carle, R. ;
Kammerer, D. R. .
FOOD CHEMISTRY, 2013, 138 (2-3) :2026-2035
[6]   A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors [J].
Cai, Dongbao ;
Li, Xusheng ;
Chen, Jiali ;
Jiang, Xinwei ;
Ma, Xiaoqiang ;
Sun, Jianxia ;
Tian, Lingmin ;
Vidyarthi, Sriram K. ;
Xu, Jingwen ;
Pan, Zhongli ;
Bai, Weibin .
FOOD CHEMISTRY, 2022, 366
[7]   Available technologies on improving the stability of polyphenols in food processing [J].
Cao, Hui ;
Saroglu, Oznur ;
Karadag, Ayse ;
Diaconeasa, Zorita ;
Zoccatelli, Gianni ;
Conte-Junior, Carlos Adam ;
Gonzalez-Aguilar, Gustavo A. ;
Ou, Juanying ;
Bai, Weibin ;
Zamarioli, Cristina Mara ;
Pedro de Freitas, Luis Alexandre ;
Shpigelman, Avi ;
Campelo, Pedro H. ;
Capanoglu, Esra ;
Hii, Ching Lik ;
Jafari, Seid Mahdi ;
Qi, Yaping ;
Liao, Pan ;
Wang, Mingfu ;
Zou, Liang ;
Bourke, Paula ;
Simal-Gandara, Jesus ;
Xiao, Jianbo .
FOOD FRONTIERS, 2021, 2 (02) :109-139
[8]   Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage [J].
Cao, Xiamin ;
Bi, Xiufang ;
Huang, Wenshu ;
Wu, Jihong ;
Hu, Xiaosong ;
Liao, Xiaojun .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 16 :181-190
[9]   Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism [J].
Chen, Jun ;
Liang, Rui-Hong ;
Liu, Wei ;
Liu, Cheng-Mei ;
Li, Ti ;
Tu, Zong-Cai ;
Wan, Jie .
FOOD HYDROCOLLOIDS, 2012, 28 (01) :121-129
[10]   Advance of the negative regulation of anthocyanin biosynthesis by MYB transcription factors [J].
Chen, Linhuan ;
Hu, Bing ;
Qin, Yonghua ;
Hu, Guibing ;
Zhao, Jietang .
PLANT PHYSIOLOGY AND BIOCHEMISTRY, 2019, 136 :178-187
12345678