Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage
The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in a...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007363 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846125234582716416 |
|---|---|
| author | Yifan Geng Kaojia Cui Na Ding Houping Liu Junwei Huo Xiaonan Sui Yan Zhang |
| author_facet | Yifan Geng Kaojia Cui Na Ding Houping Liu Junwei Huo Xiaonan Sui Yan Zhang |
| author_sort | Yifan Geng |
| collection | DOAJ |
| description | The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS2 identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing. |
| format | Article |
| id | doaj-art-2f16a076ec2c462bab467cdb223e91af |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2f16a076ec2c462bab467cdb223e91af2024-12-13T11:01:29ZengElsevierFood Chemistry: X2590-15752024-12-0124101848Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storageYifan Geng0Kaojia Cui1Na Ding2Houping Liu3Junwei Huo4Xiaonan Sui5Yan Zhang6College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaHeilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaHeilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; Corresponding author at: Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, ChinaThe study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS2 identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.http://www.sciencedirect.com/science/article/pii/S2590157524007363Co-pigmentsColor protectionPolyphenolsBlue honeysuckleFood processing |
| spellingShingle | Yifan Geng Kaojia Cui Na Ding Houping Liu Junwei Huo Xiaonan Sui Yan Zhang Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage Food Chemistry: X Co-pigments Color protection Polyphenols Blue honeysuckle Food processing |
| title | Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| title_full | Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| title_fullStr | Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| title_full_unstemmed | Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| title_short | Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| title_sort | polyphenol co pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage |
| topic | Co-pigments Color protection Polyphenols Blue honeysuckle Food processing |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007363 |
| work_keys_str_mv | AT yifangeng polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT kaojiacui polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT nading polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT houpingliu polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT junweihuo polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT xiaonansui polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage AT yanzhang polyphenolcopigmentsenhancedtheantioxidantcapacityandcolorstabilityofbluehoneysucklejuiceduringstorage |