Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Food Research International

Volumn 76, Issue , 2015, Pages 761-768

  Chung, Cheryl ^a   Rojanasasithara, Thananunt ^b   Mutilangi, William ^b   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEPSICO INC   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Anthocyanins; Delivery systems; Nutraceuticals; Proteins; Stability

Indexed keywords

ANTHOCYANINS; BEVERAGES; BIOMOLECULES; BIOPOLYMERS; CALCIUM; CHEMICAL BONDS; CHEMICAL COMPOUNDS; CHEMICAL STABILITY; COLOR; CONVERGENCE OF NUMERICAL METHODS; FOOD STORAGE; HYDROGEN BONDS; ORGANIC ACIDS; PROTEINS; QUENCHING; SALTS; STABILITY; SYSTEM STABILITY;

CHEMICAL DEGRADATION; DELIVERY SYSTEMS; ENHANCED STABILITY; FLUORESCENCE QUENCHING; MODEL BEVERAGE SYSTEM; NUTRACEUTICALS; PHYSICAL STABILITY; WHEY PROTEIN ISOLATE;

ASCORBIC ACID;

EID: 84936802233     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.07.003     Document Type: Article

References (46)

1. Acharya D.P., Sanguansri L., Augustin M.A. Binding of resveratrol with sodium caseinate in aqueous solutions. Food Chemistry 2013, 141(2):1050-1054.
2. Andersen O.M., Markham K.R. Flavonoids: Chemistry, biochemistry and applications 2005, CRC Press.
3. Benn T., Kim B., Park Y.K., Wegner C.J., Harness E., Nam T.G., et al. Polyphenol-rich blackcurrant extract prevents inflammation in diet-induced obese mice. Journal of Nutritional Biochemistry 2014, 25(10):1019-1025.
4. Bordenave N., Hamaker B.R., Ferruzzi M.G. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food & Function 2014, 5(1):18-34.
5. Brenes C.H., del Pozo-Insfran D., Talcott S.T. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry 2005, 53(1):49-56.
6. Buchweitz M., Nagel A., Carle R., Kammerer D.R. Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants. Food Chemistry 2012, 132(4):1971-1979.
7. Buchweitz M., Speth M., Kammerer D.R., Carle R. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. Food Chemistry 2013, 139(1-4):1168-1178.
8. Buchweitz M., Speth M., Kammerer D.R., Carle R. Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. Food Chemistry 2013, 141(3):2998-3006.
9. Cao S.Q., Liu L., Lu Q., Xu Y., Pan S.Y., Wang K.X. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. European Food Research and Technology 2009, 228(6):975-983.
10. Castaneda-Ovando A., Pacheco-Hernandez M.D., Paez-Hernandez M.E., Rodriguez J.A., Galan-Vidal C.A. Chemical studies of anthocyanins: A review. Food Chemistry 2009, 113(4):859-871.
11. Chabir N., Ibrahim H., Romdhane M., Valentin A., Moukarzel B., Mars M., et al. Seeds of Peganum harmala L. Chemical analysis, antimalarial and antioxidant activities, and cytotoxicity against human breast cancer cells. Medicinal Chemistry 2015, 11(1):94-101.
12. de Rosso V.V., Mercadante A.Z. Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Science & Emerging Technologies 2007, 8(3):347-352.
13. Diaconeasa Z., Leopold L., Rugina D., Ayvaz H., Socaciu C. Antiproliferative and antioxidant properties of anthocyanin rich extracts from blueberry and blackcurrant juice. International Journal of Molecular Sciences 2015, 16(2):2352-2365.
14. Eftink M.R., Ghiron C.A. Fluorescence quenching of indole and model micelle systems. Journal of Physical Chemistry 1976, 80(5):486-493.
15. Feng X.Z., Lin Z., Yang L.J., Wang C., Bai C.L. Investigation of the interaction between acridine orange and bovine serum albumin. Talanta 1998, 47(5):1223-1229.
16. Fernandes A., Bras N.F., Mateus N., de Freitas V. Understanding the molecular mechanism of anthocyanin binding to pectin. Langmuir 2014, 30(28):8516-8527.
17. Freedman L., Francis F.J. Effect of ascorbic-acid on color of jellies. Journal of Food Science 1984, 49(4):1212-1213.
18. Garzon G.A., Wrolstad R.E. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science 2002, 67(4):1288-1299.
19. Ha U.S., Bae W.J., Kim S.J., Yoon B.I., Hong S.H., Lee J.Y., et al. Anthocyanin induces apoptosis of DU-145 cells in vitro and inhibits xenograft growth of prostate cancer. Yonsei Medical Journal 2015, 56(1):16-23.
20. Hemar Y., Gerbeaud M., Oliver C.M., Augustin M.A. Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy. International Journal of Food Science and Technology 2011, 46(10):2137-2144.
21. Hernandez-Herrero J.A., Frutos M.J. Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. Food Chemistry 2015, 173:495-500.
22. Hubbermann E.M., Heins A., Stockmann H., Schwarz K. Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. European Food Research and Technology 2006, 223(1):83-90.
23. Israelachvili J. Intermolecular and surface forces 2011, Academic Press, London, UK. 3rd ed.
24. Jaganathan S.K., Vellayappan M.V., Narasimhan G., Supriyanto E., Dewi D.E.O., Narayanan A.L.T., et al. Chemopreventive effect of apple and berry fruits against colon cancer. World Journal of Gastroenterology 2014, 20(45):17029-17036.
25. Jakobek L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry 2015, 175:556-567.
26. Jennings A., Welch A.A., Fairweather-Tait S.J., Kay C., Minihane A.-M., Chowienczyk P., et al. Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women. The American Journal of Clinical Nutrition 2012, 96(4):781-788.
27. Joye I.J., Davidov-Pardo G., Ludescher R.D., McClements D.J. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chemistry 2015, 185:261-267.
28. Kim J., Kim C.-S., Lee Y.M., Sohn E., Jo K., Kim J.S. Vaccinium myrtillus extract prevents or delays the onset of diabetes-induced blood-retinal barrier breakdown. International Journal of Food Sciences and Nutrition 2015, 66(2).
29. Lakowicz J.R. Principles of fluorescence spectroscopy 2006, Springer, New York. 3rd ed.
30. Lakowicz J.R., Weber G. Quenching of protein fluorescence by oxygen. Detection of structural fluctuations in proteins on the nanosecond time scale. Biochemistry 1973, 12(21):4171-4179.
31. Le Bourvellec C., Renard C.M.G.C. Interactions between polyphenols and macromolecules: Quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 2012, 52(1-3):213-248.
32. Li J., Song H.G., Dong N., Zhao G.H. Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid. Food Science and Biotechnology 2014, 23(1):89-96.
33. Marti N., Perez-Vicente A., Garcia-Viguera C. Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture 2002, 82(2):217-221.
34. Matsufuji H., Otsuki T., Takeda T., Chino M., Takeda M. Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals. Journal of Agricultural and Food Chemistry 2003, 51(10):3157-3161.
35. Mazza G., Miniati E. Anthocyanins in fruits, vegetables, and grains 1993, CRC press.
36. McCullough M.L., Peterson J.J., Patel R., Jacques P.F., Shah R., Dwyer J.T. Flavonoid intake and cardiovascular disease mortality in a prospective cohort of US adults. The American Journal of Clinical Nutrition 2012, 95(2):454-464.
37. McGhie T.K., Walton M.C. The bioavailability and absorption of anthocyanins: Towards a better understanding. Molecular Nutrition & Food Research 2007, 51(6):702-713.
38. Padayachee A., Netzel G., Netzel M., Day L., Zabaras D., Mikkelsen D., et al. Binding of polyphenols to plant cell wall analogues-Part 1: Anthocyanins. Food Chemistry 2012, 134(1):155-161.
39. Papadopoulou A., Green R.J., Frazier R.A. Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study. Journal of Agricultural and Food Chemistry 2005, 53(1):158-163.
40. Pranprawit A., Heyes J.A., Molan A.L., Kruger M.C. Antioxidant activity and inhibitory potential of blueberry extracts against key enzymes relevant for hyperglycemia. Journal of Food Biochemistry 2015, 39(1):109-118.
41. Tsuda T., Horio F., Uchida K., Aoki H., Osawa T. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. The Journal of Nutrition 2003, 133(7):2125-2130.
42. van de Weert M., Stella L. Fluorescence quenching and ligand binding: A critical discussion of a popular methodology. Journal of Molecular Structure 2011, 998(1-3):144-150.
43. Wang H., Cao G., Prior R.L. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 1997, 45(2):304-309.
44. Xiao J.B., Chen X.Q., Jiang X.Y., Hilczer M., Tachiya M. Probing the interaction of trans-resveratrol with bovine serum albumin: A fluorescence quenching study with Tachiya model. Journal of Fluorescence 2008, 18(3-4):671-678.
45. Xiao J.B., Hogger P. Dietary polyphenols and type 2 diabetes: Current insights and future perspectives. Current Medicinal Chemistry 2015, 22(1):23-38.
46. Ye J.H., Thomas E., Sanguansri L., Liang Y.R., Augustin M.A. Interaction between whole buttermilk and resveratrol (vol 61, pg 7096, 2013). Journal of Agricultural and Food Chemistry 2013, 61(45). (10834-10834).