Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism

Jiayin Huang; Zhiheng Hu; Yaoxian Chin; Zhisheng Pei; Qian Yao; Jianchu Chen; Dan Li; Yaqin Hu

doi:10.1016/j.foodchem.2023.135407

Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism

Food Chem. 2023 Jun 1:410:135407. doi: 10.1016/j.foodchem.2023.135407. Epub 2023 Jan 7.

Authors

Jiayin Huang¹, Zhiheng Hu², Yaoxian Chin³, Zhisheng Pei³, Qian Yao⁴, Jianchu Chen⁵, Dan Li⁶, Yaqin Hu⁷

Affiliations

¹ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
² Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China.
³ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
⁴ Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China.
⁵ Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
⁶ Department of Food Science & Technology, Faculty of Science, National University of Singapore, 117542, Singapore.
⁷ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China. Electronic address: 1004346262@qq.com.

PMID: 36634562
DOI: 10.1016/j.foodchem.2023.135407

Abstract

The enhancement effects of co-pigmentation on thermal stability of roselle anthocyanin extract (RAE) were investigated. The introduction of organic acids maintained color stability of RAE, and RAE co-pigmented with oxalic acid (OA) presented less color fading rates (19.46 ± 0.33 %) and higher redness (41.33 ± 3.51). Subsequently, suitable co-pigmentation concentration (OA:RAE = 1:2) was obtained regarding with lower ΔE (48.70 ± 2.36). Then, improvement behaviors of co-pigmentation on OA-RAE were evaluated. Results demonstrated that OA-RAE exhibited better thermal stability, as manifested by larger retention rates and more favorable thermal degradation kinetic parameters. Furthermore, both molecular docking simulation and experimental structural characterization revealed that hydrogen bonds and other non-covalent bonds made up the main parts of molecular interactions, leading to formation of stable binary complex. As a result, the aromatic ring of RAE was protected. In conclusion, the co-pigmentation of RAE via introduction of OA was effective in stability enhancement due to the generation of molecular bindings.

Keywords: Co-pigmentation; Natural colorant; Organic acid; Roselle anthocyanin; Thermal stability; Thermodynamic parameters.

MeSH terms

Anthocyanins* / chemistry
Hibiscus* / chemistry
Molecular Docking Simulation
Oxalic Acid
Pigmentation

Substances

Anthocyanins
Oxalic Acid