Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. (30th May 2021)

• Record Type: Journal Article
• Authors: He, Wenjia; Yin, Zhucheng; Liu, Shuxun; Chen, Yao; Qie, Xuejiao; Chen, Jie; Zeng, Maomao; Qin, Fang; He, Zhiyong
• Is Part Of: Food chemistry. Volume 345(2021)
• Publication Date: 2021-05-30
• Subjects: Anthocyanin -- Milk proteins -- Bioactive compounds -- Preheat treatment -- Protective effect -- Color stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128829
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Preheat treatment enhanced milk protein's protection effect on C3G stability. Preheated WPI at 85 °C provided the best protection on C3G at pH 6.3. Gallic acid and 85 °C preheated WPI synergistically enhanced the stability of C3G. β-Lg-gallic acid-C3G ternary interaction altered protein's structural information. Abstract: Native and preheated whey protein isolates (WPI) and casein (at 55 °C–90 °C) were used as protective carriers. Three bioactive compounds, including (−)-Epigallocatechin-3-gallte (EGCG), gallic acid, and vitamin C, were added to enhance the stability of cyanidin-3- O -glucoside (C3G). Under acidic (pH 3.6) and neutral (pH 6.3) conditions, both native and preheated milk proteins showed significant protective effect on C3G. WPI preheated at 85 °C presented the best protective effect on C3G under neutral condition by reducing its thermal, oxidation, and photo degradation rates 25.0%, 38.0%, and 41.1%, respectively. The addition of vitamin C into the protein-anthocyanin solutions accelerated the color loss of C3G, whereas EGCG and gallic acid improved its thermal stability. Among the bioactive compounds, gallic acid provided the most significant protective effect on C3G by further decreasing the thermal degradation rate of C3G 44.6% as a result of the formation of 85 °C preheated WPI-gallic acid-C3G complexes.