posted on 2024-01-24, 23:08authored byHussein M. Ali, Mohamed H. Attia, Eman N. Rashed
The instability of
anthocyanins limits their application in food
supplementation and in the food industry. Stabilities of strawberry
anthocyanins (AN) were improved by complexation with both β-CD
and starch against heat, H2O2, light, and UV
irradiation. The stability of AN against H2O2 (2.21 mM) dropped (<20%) in 6 h but was enhanced in β-CD
(49.32%) and starch (96.84%) complexes. Under light conditions, AN
in the solid and solution (3.88 g/100 mL) forms degraded to 36.49
and 11.11%, while β-CD and starch complexes displayed stabilities
of 98.20 and 91.76%, respectively, after 60 days. Under UV irradiation,
AN showed similar instability where both AN forms expressed stabilities
of 36.75 and 66.18%, respectively, after 168 h, while β-CD and
starch complexes exhibited 51.13 and 40.10%, respectively. LC-MS-ESI
showed that photoirradiation of both destroyed the full conjugation
of the flavylium ring of the major components, pelargonidin and cyanidin
hexoses; the mechanism was proposed. Docking binding models of major
AN components in β-CD were obtained.