Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage.

Nuryati P Pangestu,Gonzalo Miyagusuku-Cruzado,M Monica Giusti

doi:10.3390/foods9101476

Nuryati P Pangestu, Gonzalo Miyagusuku-Cruzado + Show 1 more

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https://doi.org/10.3390/foods9101476

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Journal: Foods (Basel, Switzerland)	Publication Date: Oct 16, 2020
Citations: 19	License type: CC BY 4.0

Affiliation: The Ohio State University

Abstract

The food industry is looking for alternatives to synthetic colorants. Anthocyanins (ACNs) are suitable replacements due to their color characteristics and potential health benefits. The application of sauco (Sambucus peruviana, SP) as a potential source of ACN-based colorants was evaluated and compared to elderberry (Sambucus nigra, SN) and an extract from purple carrots (PC). Color and pigment stability were evaluated using a model beverage system during eight weeks of storage. Copigmentation with chlorogenic acid (CGA) and ferulic acid (FA) were also evaluated. SP ACNs provided darker and more intense colors than those obtained with SN but less intense than those obtained with PC. Addition of CGA and FA resulted in significantly darker colors with higher chroma in beverages colored with SP and SN but not in beverages colored with PC. Copigmentation with FA reduced monomeric pigment half-lives for all ACN sources but increased the chroma half-lives of beverages colored with SP and SN, from 23 to 49 weeks, and from 23 to 55 weeks, respectively. Analyses using liquid chromatography coupled to photodiode array detection and mass spectrometry showed that interaction between non-acylated ACNs and FA resulted in the formation of pyranoanthocyanins. Overall, ACNs from non-acylated sources such as SP, in combination with FA, showed potential for commercial food applications.

Highlights

Color is defined as a sensation perceived by an individual when light within the visible spectrum falls upon the retina
Literature has shown that ACN acylation improves the color and stability of the pigment, mostly due to intramolecular copigmentation, with the anthocyanidin acting as a chromophore and the acyl group as electron-donor copigments [2,46,47]
Copigmentation of non-acylated ACNs with ferulic acid (FA) significantly decreased the degradation rate of the chroma (p < 0.01), extending their half-life from 23 to 49 weeks for Sambucus peruviana (SP), and from 23 to 55 weeks for Sambucus nigra (SN). This effect was not observed in model beverages colored with purple carrots (PC), where addition of FA resulted in a decreased half-life of the chroma from 26 to 19 weeks

Summary

Introduction

Color is defined as a sensation perceived by an individual when light within the visible spectrum falls upon the retina. It plays a major role in the acceptability of foods, as consumers tend to use color as an indicator of flavor, safety, texture, and nutritional value [1]. Interest and demand for colorants from natural sources have increased considerably because of legislative action and consumer concerns over the use of artificial additives in foods [1,2,3]. Anthocyanins (ACNs) are water-soluble pigments responsible for imparting attractive colors in plant tissues, including fruits, flowers and grains [6]. ACN consumption has shown potential health benefits such as free radical scavenging and anti-inflammatory activity [7], lessening capillary permeability and fragility [8], obesity prevention [9], as well as anti-neoplasic and

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