Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Weiping Jin; Ling Xiang; Dengfeng Peng; Gang Liu; Jingren He; Shuiyuan Cheng; Bin Li; Qingrong Huang

doi:10.1016/j.foodhyd.2020.105822

Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Weiping Jin, Ling Xiang, Dengfeng Peng, Gang Liu, Jingren He, Shuiyuan Cheng, Bin Li, Qingrong Huang

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.

Original language	English (US)
Article number	105822
Journal	Food Hydrocolloids
Volume	105
DOIs	https://doi.org/10.1016/j.foodhyd.2020.105822
State	Published - Aug 2020

All Science Journal Classification (ASJC) codes

Food Science
Chemistry(all)
Chemical Engineering(all)

Keywords

Anthocyanins
Bulk-rheology
Hydrogels
Konjac glucomannan
Micro-rheology
Thermal degradation

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10.1016/j.foodhyd.2020.105822

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title = "Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation",

abstract = "Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.",

keywords = "Anthocyanins, Bulk-rheology, Hydrogels, Konjac glucomannan, Micro-rheology, Thermal degradation",

author = "Weiping Jin and Ling Xiang and Dengfeng Peng and Gang Liu and Jingren He and Shuiyuan Cheng and Bin Li and Qingrong Huang",

note = "Funding Information: This work was financially supported by the Hubei Provincal Department of Education (No. 20181802 ) and National Natural Science Foundation of China (No. 31801587 , 31771925 ). Authors greatly thank technician at LS Instruments company for offering assistance in DWS micro-rheology. Funding Information: This work was financially supported by the Hubei Provincal Department of Education (No. 20181802) and National Natural Science Foundation of China (No. 31801587, 31771925). Authors greatly thank technician at LS Instruments company for offering assistance in DWS micro-rheology. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = aug,

doi = "10.1016/j.foodhyd.2020.105822",

language = "English (US)",

volume = "105",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

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AU - Jin, Weiping

AU - Xiang, Ling

AU - Peng, Dengfeng

AU - Liu, Gang

AU - He, Jingren

AU - Cheng, Shuiyuan

AU - Li, Bin

AU - Huang, Qingrong

N1 - Funding Information: This work was financially supported by the Hubei Provincal Department of Education (No. 20181802 ) and National Natural Science Foundation of China (No. 31801587 , 31771925 ). Authors greatly thank technician at LS Instruments company for offering assistance in DWS micro-rheology. Funding Information: This work was financially supported by the Hubei Provincal Department of Education (No. 20181802) and National Natural Science Foundation of China (No. 31801587, 31771925). Authors greatly thank technician at LS Instruments company for offering assistance in DWS micro-rheology. Publisher Copyright: © 2020 Elsevier Ltd

PY - 2020/8

Y1 - 2020/8

N2 - Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.

AB - Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.

KW - Anthocyanins

KW - Bulk-rheology

KW - Hydrogels

KW - Konjac glucomannan

KW - Micro-rheology

KW - Thermal degradation

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Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Abstract

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Keywords

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