Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside

Zhiqiang Hou; Luqin Luan; Xinxin Hu; Shiguo Chen; Xingqian Ye

doi:10.1016/j.foodchem.2022.132373

Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside

Food Chem. 2022 Jul 30:383:132373. doi: 10.1016/j.foodchem.2022.132373. Epub 2022 Feb 8.

Authors

Zhiqiang Hou¹, Luqin Luan¹, Xinxin Hu¹, Shiguo Chen², Xingqian Ye³

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linli 276000, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China. Electronic address: chenshiguo210@163.com.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linli 276000, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China.

PMID: 35183967
DOI: 10.1016/j.foodchem.2022.132373

Abstract

In the present study, the effects of high-pressure processing (HPP) on the binding capacity, structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin and cyanidin-3-glucoside (C3G) were investigated. HPP was found to have a positive effect on the binding between the two molecules, and the binding rate was increased by 32.8% after treatment (500 MPa/15 min). The increase in the binding rate is mainly due to the influence of high pressure on noncovalent effects such as hydrogen bonding and hydrophobicity. The results indicate that high pressure can be used to maintain the antioxidant capacity of C3G and improve the stability of C3G. The C3G retention rate is increased by 34.0% and 38.3% after heat treatment and simulated digestion, respectively. The results indicate that HPP improved stability of the C3G-RG-I pectin complex through interaction between C3G and RG-I pectin.

Keywords: Cyanidin-3-glucoside; High-pressure processing; Interaction; Rhamngalacturonan I; Stability.

MeSH terms

Anthocyanins / chemistry
Antioxidants* / chemistry
Glucosides / chemistry
Pectins* / chemistry

Substances

Anthocyanins
Antioxidants
Glucosides
cyanidin-3-O-beta-glucopyranoside
Pectins