The anthocyanin's role on the food metabolic pathways, color and drying processes: An experimental and theoretical approach

被引:13
作者
Penaloza, Sandra [1 ]
Delesma, Cornelio [1 ]
Muniz, Jesus [1 ]
Lopez-Ortiz, A. [1 ]
机构
[1] Univ Nacl Autonoma Mexico, Col Ctr, Inst Energias Renovables, Priv Xochicalco s n,Col Centro,Temixco, Mexico City 62580, Morelos, Mexico
基金
欧洲研究理事会;
关键词
Anthocyanin; Metabolic pathway; PAL; CHS; UFGT; HPLC; Theoretical model; ULTRAVIOLET-B RADIATION; CARBON-DIOXIDE ATMOSPHERES; UV-B; ANTIOXIDANT CAPACITY; HIGH-OXYGEN; SEMIEMPIRICAL METHODS; THERMAL-DEGRADATION; TART CHERRIES; ACYLATED ANTHOCYANINS; ARABIDOPSIS-THALIANA;
D O I
10.1016/j.fbio.2022.101700
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This review is intended to cover the works related to the anthocyanin behavior in food that is subjected to drying. Both experimental and theoretical results available in scientific literature are discussed. An increase in anthocyanin concentration has been observed upon thermal processing. Nevertheless, a conclusive explanation is still unavailable. The accessible studies suggest an increase in concentration during maturations, which could be related to the enzymatic activity. The possible enzymes involved in such a procedure have also been covered, including their role played in the process. The possible activation mechanisms and the related factors such as temperature, pH, oxygen contents and the presence of UV-light irradiation were also considered. Moreover, the metabolic pathways were also explored including experimental evaluation and theoretical models based on atomistic methodologies such as density functional theory (DFT). This review is aimed to provide a comprehensive overview of the probable mechanisms behind the increase of anthocyanin concentration during drying.
引用
收藏
页数:20
相关论文
共 219 条
  • [141] The potential of anthocyanins from blueberries as a natural dye for cotton: A combined experimental and theoretical study
    Phan, Kim
    Van Den Broeck, Elias
    Van Speybroeck, Veronique
    De Clerck, Karen
    Raes, Katleen
    De Meester, Steven
    [J]. DYES AND PIGMENTS, 2020, 176 (176)
  • [142] Members of the c1/pl1 regulatory gene family mediate the response of maize aleurone and mesocotyl to different light qualities and cytokinins
    Piazza, P
    Procissi, A
    Jenkins, GI
    Tonelli, C
    [J]. PLANT PHYSIOLOGY, 2002, 128 (03) : 1077 - 1086
  • [143] ENZYMATIC DEGRADATION OF ANTHOCYANINS - ROLE OF SWEET CHERRY POLYPHENOL OXIDASE
    PIFFERI, PG
    CULTRERA, R
    [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (04) : 786 - 791
  • [144] Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit
    Pinto, L.
    Palma, A.
    Cefola, M.
    Pace, B.
    D'Aquino, S.
    Carboni, C.
    Baruzzi, F.
    [J]. FOOD PACKAGING AND SHELF LIFE, 2020, 26
  • [145] COLOR DEGRADATION IN AN ASCORBIC-ACID ANTHOCYANIN-FLAVANOL MODEL SYSTEM
    POEILANGSTON, MS
    WROLSTAD, RE
    [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1218 - &
  • [146] Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species
    Prior, RL
    Cao, GH
    Martin, A
    Sofic, E
    McEwen, J
    O'Brien, C
    Lischner, N
    Ehlenfeldt, M
    Kalt, W
    Krewer, G
    Mainland, CM
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (07) : 2686 - 2693
  • [147] Purbaningtias T. E., 2017, 1911 AIP C P
  • [148] A computational exploration into the structure, antioxidant capacity, toxicity and drug-like activity of the anthocyanidin "Petunidin"
    Rajan, Vijisha K.
    Ragi, C.
    Muraleedharan, K.
    [J]. HELIYON, 2019, 5 (07)
  • [149] A non toxic natural food colorant and antioxidant 'Peonidin' as a pH indicator: A TDDFT analysis
    Rajan, Vijisha K.
    Ahamed, Shameera T. K.
    Hasna, C. K.
    Muraleedharan, K.
    [J]. COMPUTATIONAL BIOLOGY AND CHEMISTRY, 2018, 76 : 202 - 209
  • [150] The natural food colorant Peonidin from cranberries as a potential radical scavenger - A DFT based mechanistic analysis
    Rajan, Vijisha K.
    Hasna, C. K.
    Muraleedharan, K.
    [J]. FOOD CHEMISTRY, 2018, 262 : 184 - 190