Affiliation:
1. The First Affiliated Hospital of Jinan University and The Sixth Affiliated Hospital of Jinan University, Jinan University Guangzhou China
2. Department of Food Science and Engineering, Institute of Food Safety and Nutrition Jinan University Guangzhou China
3. School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou China
Abstract
AbstractBACKGROUNDPyranoanthocyanins are stable anthocyanin derivatives. Carboxylpyranoanthocyanin is one of the simplest pyranoanthocyanin, among which the production of carboxylpyranocyanidin‐3‐O‐glucoside (crboxyl‐pycy‐3‐gluc) is most feasible as a result of the abundance of its reactant, cyanidin‐3‐O‐glucoside (Cy‐3‐gluc).RESULTSIn the present study, carboxyl‐pycy‐3‐gluc was synthesized and its stability during processing and after ingestion as well as its bioavailability in vivo were comprehensively evaluated. Our results indicated that the color of carboxyl‐pycy‐3‐gluc remained more stable compared to Cy‐3‐gluc when facing the large‐span pH variation. The high retention of anthocyanin symbolized the superb stability under thermal processing, sulfur dioxide bleaching and ultrasonic treatment of carboxyl‐pycy‐3‐gluc. Because of the stability under the alkaline condition, carboxyl‐pycy‐3‐gluc is more stable after oral‐gastrointestinal digestion. After in vitro gut microbiota fermentation, the retention of carboxyl‐pycy‐3‐gluc was significantly higher than that of Cy‐3‐gluc. The larger molecular size made absorption of carboxyl‐pycy‐3‐gluc into blood more difficult than its precursor.CONCLUSIONThe present study demonstrated the promising stability of carboxyl‐pycy‐3‐gluc during food processing and after digestion, confirming the potential of carboxyl‐pycy‐3‐gluc as a colorant. © 2023 Society of Chemical Industry.
Funder
National Natural Science Foundation of China
Fundamental Research Funds for the Central Universities
Basic and Applied Basic Research Foundation of Guangdong Province
China Postdoctoral Science Foundation
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology