Solubilization of Water Soluble Anthocyanins in Apolar Medium Using Reverse Micelle

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 26, 2003, Pages 7805-7809

  Kim, Seok Joong ^a   Cho, Young Hee ^b   Park, Whansoo ^b   Han, Daeseok ^b   Chai, Chang Hoon ^c   Imm, Jee Young ^c  

^a Catholic University of Daegu   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Kookmin University   (South Korea)

Author keywords

Anthocyanins; AOT; Color; Complexation; Reverse micelle

Indexed keywords

ALCOHOL; ANTHOCYANIN; HEXANE; SURFACTANT;

ABSORPTION SPECTROSCOPY; ARTICLE; COLOR; FRUIT; GRAPE; MICELLE; MODEL; NONHUMAN; SOLUBILITY;

ANTHOCYANINS; COLOR; FRUIT; HEXANES; MICELLES; SOLUBILITY; SURFACE-ACTIVE AGENTS; VITIS; WATER;

VITIS SP.;

EID: 0347479325     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034843w     Document Type: Article

References (22)

1. Harbone, J. B.; Grayer, R. J. The anthocyanins. In Flavonoids; Harbones, J. B., Ed.; Chapman and Hall: London, 1988; pp 1-20.
2. Delgado-Vargas, F.; Jimenez, A. R.; Paredez-Lopez, O. Natural pigments: carotenoids, anthocyanins and betalains-characteristics, biosynthesis, processing and stability. Crit. Rev. Food Sci. Technol. 2000, 40, 173-289.
3. Jackman, R. L.; Yada, R. Y.; Tung, M. A.; Speers, R. A. Anthocyanins as food colorants- A review. J. Food Biochem. 1987, 11, 201-247.
4. Wang, H.; Cao, G.; Prior, R. L. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45, 304-309.
5. Tsuda, T.; Shiga, K.; Ohshima, K.; Kawakishi, S.; Osawa, T. Inhibition of lipid peroxidation and the active oxygen radical scavenging effects of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem. Phamacol. 1996, 52, 1033-1039.
6. Bridle, P.; Timberlake, C. F. Anthocyanins as natural food colour-selected aspects. Food Chem. 1997, 58, 103-109.
7. Francis, F. J. Food colorants: anthocyanins. Crit. Rev. Food Sci. Technol. 1989, 28, 273-314.
8. Davies, A. J.; Mazza, G. Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. J. Agric. Food Chem. 1993, 41, 716-720.
9. Bakker, J.; Bridle, P.; Koopman, A. Strawberry juice color: the effect of some processing variables on the stability of anthocyanins. J. Sci. Food Agric. 1992, 60, 471-476.
10. Cabrita, L.; Fossen, T.; Andersen, Ø. M. Colour and stability of the six common anthocyanin 3-glucosides in aqueous solutions. Food Chem. 2000, 68, 101-107.
11. Matzke, S. F.; Creagh, A. L.; Haynes, C. A.; Prausnitz, J. M.; Blanch, H. W. Mechanisms of protein solubilization in reverse micelles. Biotechnol. Bioeng. 1992, 40, 91-102.
12. Silber J. J.; Biasutti, A.; Abuin, E.; Lissi, E. Interactions of small molecules with reverse micelles. Adv. Colloid Interface Sci. 1999, 82, 189-252.
13. Peri, J. B. The state of solution of Aerosol OT in nonaqueous solvent. J. Colloid Interface Sci. 1969, 29, 6-15.
14. Brouillard, R. Chemical structure of anthocyanins. In Anthocyanins as Food Colors; Markakis, P., Ed.; Academic Press: New York, 1982; pp 1-40.
15. Walde, P.; Mao, Q.; Bru, R.; Luigi, P. L.; Kuboi, R. pH artifacts in reverse micellar enzymology: A warning. Pure Appl. Chem. 1992, 64, 1771-1775.
16. Yang F.; Russell, A. J. A comparison of lipase-catalyzed ester hydrolysis in reverse micelles, organic solvents and biphasic systems. Biotechnol. Bioeng. 1995, 47, 60-70.
17. Rabie, H. R.; Vera, J. H. Counterion effect of amino acids in reverse micelles. Fluid Phase Equilib. 1997, 135, 269-278.
18. Plucinski, P.; Reitmeir, J. The interaction between polyelectrolytes and AOT in an oil/water system: A physicochemical and engineering aspects. Colloid Surf. 1997, 122, 75-82.
19. Martinek, K.; Klyachko, N. L.; Kabanov, A. V.; Khmelnitsky, Y. L.; Levashov, A. V. Micellar enzymology: its relation to membranology. Biochim. Biophys. Acta 1989, 981, 161-172.
20. Hamada, K.; Ikeda, T.; Kawai, T.; Kon-No, K. Ionic strength effects of electrolytes on solubilized states of water in AOT reversed micelles. J. Colloid Interface Sci. 2001, 233, 166-170.
21. Malien-Aubert, C.; Dangles, O.; Amiot, M. J. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra and intermolecular copigmentation. J. Agric. Food Chem. 2001, 49, 170-176.
22. Eiro, M. J.; Heinonen, M. Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. J. Agric. Food Chem. 2002, 50, 7461-7466.