Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability. Academic Article

abstract

• 3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.5-1.0g/L), and colloidal properties and 10-week stability measured. Alginate equally stabilized both pigments at pH 5 (75% retention), but only LUT-EX at pH 3 (65%); viscosity and H-bonding contributed to the effects. By contrast, gum arabic highly stabilized API-EX (100%, pH 5), but not LUT-EX. Gum arabic formed a stable complex with apigeninidin via hydrophobic encapsulation, but much weaker complex with luteolinidin due to its more hydroxylated B-ring. Structure of 3DXA is critical to its interaction with hydrocolloids, thus pigment profile must be considered when selecting stabilizing polysaccharides.

authors

• Awika, Joseph

published proceedings

• Food Chem

author list (cited authors)

• Herrman, D. A., Brantsen, J. F., & Awika, J. M.

citation count

• 4

complete list of authors

• Herrman, Dorothy A||Brantsen, Julia F||Awika, Joseph M

publication date

• January 2022

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Alginates
• Food Color
• Food Coloring Agents
• Gum Arabic
• Hydrocolloidal Stability
• Hydrophobic Interaction
• Natural Colorant
• Sorghum
• Sorghum Pigment
• Viscosity

PubMed Central ID

• 34624780

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2021.131233

start page

• 131233

end page

• 131233

volume

• 372

URL

• http://dx.doi.org/10.1016/j.foodchem.2021.131233