getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.60.03.22.7203  

Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Bei Zhangorcid tiny, Xizhi Jiangorcid tiny, Gaiqun Huang1,2orcid tiny, Xiangdong Xin1orcid tiny, Thomas Attaribo1orcid tiny, Yueyue Zhang1orcid tiny, Ning Zhang1orcid tiny and Zhongzheng Gui1,3*orcid tiny

1School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

2Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, #87 Hezhong Street, Nanchong, Sichuan 637000, PR China

3Sericultural Research Institute, Chinese Academy of Agricultural Sciences, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

Article history:

Received: 22 February 2021

Accepted: 7 April 2022

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Keywords:

mulberry fruit; anthocyanin stability; acylation; antioxidant activity

Summary:

Research backgroundAnthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages.

Experimental approachIn this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process.

Results and conclusionsThe highest acylation conversion rate was 79.04 % at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe2+‑chelating capacity of the acylated anthocyanins was also enhanced.

Novelty and scientific contributionSuccinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries.

*Corresponding author: +86051185616716
  srizzgui@hotmail.com

 

§These authors contributed equally to this work

 

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