Stability Of Anthocyanins Research Articles

Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

Near-isogenic wheat lines (NILs) derived from the variety Novosibirskaya 67, differing in grain color, were used to analyze the content of acrylamide in bakery products, as well as its precursors (glucose, fructose, asparagine) and anthocyanins, in key steps of bread preparation. The total anthocyanin content of the flour averaged 2.49 and 30.8 mg/kg for the purple and blue NILs, respectively. However, purple NILs showed higher anthocyanin stability during processing compared to blue NILs, with the total content changing to 113 and 37% of the initial value in the flour. The acrylamide content of the product ranged from 83.3 to 132 μg/kg and was moderately positively correlated with the dough's asparagine (r = 0.529) and fructose (r = 0.441) content. The non-significant negative correlation found between acrylamide and anthocyanins (r = −0.268) indicates that anthocyanins do not significantly affect the formation of this process contaminant and therefore, their presence in wheat grain does not pose a health risk to consumers.

Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications.

Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins.

Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads

Based on the previous research, this work aimed to reveal the effect of sweet potato protein hydrolysates (SPPHs) with different molecular weights (1000, 3000, and 8000 Da) at 0.5 % on the gelation behavior of calcium-induced sodium alginate (SA), and the encapsulation efficiency and storage stability of purple sweet potato anthocyanins (PSPA) in calcium-induced alginate gel beads was determined. Results indicated that SPPHs with a molecular weight of 8000 Da formed hydrogen bonds and other interactions with SA, which strengthened the internal network connections of the gel, significantly enhanced the gel and effectively filled its pores. The highest encapsulation efficiency was achieved at 87.27 %, compared to 61.73 % without SPPHs. Additionally, stored at 37 °C for 21 days after commercial sterilization, the residual concentration of PSPA with SPPHs was 2.50 times higher than that without SPPHs. SPPHs can enhance the encapsulation efficiency of PSPA and retard their release in gel beads.

Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates

Despite poor stability of natural pigments against degradation, using these colorants have attracted great interest due to their various beneficial effect on human health. Accordingly, in the present study, an emulgel based on soy protein isolate-gellan gum conjugate was fabricated via Millard reaction. Then, the effectiveness of emulgel on improving the stability of anthocyanin (ACN) and β-carotene (BC) with different loading concentration (5, 10, and 15 mg/mL) against UV-C irradiation was investigated. Degradation kinetic results exhibited the higher stability of ACN upon co-loading with BC, as the half-life of ACN in free aqueous solution, loaded and co-loaded in emulgel was found to be 0.698, 2.648 and 3.164 days, respectively. The emulgel effectively improved the stability of BC, as well, and no degradation was observed during storage time. The release studies of the pigments showed Fickian diffusion mechanism. Furthermore, their release patterns were found to be independent and differences among the release from individual or simultaneous loaded system were rather small. Overall, our findings elucidated the promising potential of co-loading within emulgel as a safe delivery system in stability enhancement of natural pigments.

Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside.

Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β-lactoglobulin (β-Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin-3-O-glucoside (C3G), and also considered their effects on stability. Fluorescence analysis revealed static quenching effects between C3G and WPI, β-Lg, BSA, and LF. The binding constants were 1.923 × 103 L · mol⁻¹ for WPI, 24.55 × 103 L · mol⁻¹ for β-Lg, 57.25 × 103 L · mol⁻¹ for BSA, and 1.280 × 103 L · mol⁻¹ for LF. Hydrogen bonds, van der Waals forces, and electrostatic attraction were the predominant forces in the interactions between C3G and WPI and between C3G and BSA. Hydrophobic interaction was the main binding force in the interaction between C3G and β-Lg and between C3G and LF. The binding of C3G with WPI, β-Lg, BSA, and LF was driven by different thermodynamic parameters. Enthalpy changes (∆H) were -38.76 kJ · mol⁻¹ for WPI, -17.59 kJ · mol⁻¹ for β-Lg, -16.09 kJ · mol⁻¹ for BSA, and 39.50 kJ · mol⁻¹ for LF. Entropy changes (∆S) were -67.21 J · mol⁻¹·K⁻¹ for WPI, 3.72 J · mol⁻¹·K⁻¹ for β-Lg, 37.09 J · mol⁻¹·K⁻¹ for BSA, and 192.04 J · mol⁻¹·K⁻¹ for LF. The addition of C3G influenced the secondary structure of the proteins. The decrease in the α-helix content suggested a disruption and loosening of the hydrogen bond network structure. The presence of proteins enhanced the light stability and thermal stability (stability in the presence of light and heat) of C3G. In vitro simulated digestion experiments demonstrated that the addition of proteins led to a delayed degradation of C3G and to improved antioxidant capacity. The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry.

Design of a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system

Proteins have been studied and applied to improve the stability of anthocyanins (ACNs), but the changes in the pH microenvironment during the preparation of steady-state systems are often ignored, and more attention is given to the stability of the system after preparation. In this study, we propose the “anthocyanin front-end homeostasis strategy”, which involves designing a system can protect anthocyanins under acidic conditions so that more anthocyanin prototypes can be loaded inside the protein. Anthocyanins are encapsulated in liposomes (Lip) at pH 3.0 and combined with casein methacrylate (CSMA) to form Anthocyanin-loaded liposomes/CSMA hydrogel (Lip@ACNs/CSMA), with good physical properties and good blood compatibility. The system increased the hydrogen peroxide scavenging capacity by 1.16 mg Vc equiv./mg ACNs and the cellular antioxidant activity by 17.55 μM quercetin/100 mg ACNs, the photo and thermal storage stability increased by 36.50 % and 30.71 %, the digestive rate increased by 17.50 %, and the biological availability increased by 0.0049 mg/mL. This study designed a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system and provided a new approach for improving the stability of anthocyanins.

Storage stability and in vitro release characteristics of black rice anthocyanins microencapsulated by pectin and sodium carboxymethyl cellulose

To improve the stability of black rice anthocyanins (ANS), microcapsules based on ANS, pectin, or/and sodium carboxymethyl cellulose (CMC) were successfully prepared. The encapsulation efficiency (EE), FTIR, color, storage stability, antioxidant activity, and release character of encapsulated anthocyanins during in vitro digestion were determined. The results indicated that the EE using pectin, CMC, and pectin/CMC were 81.6 ± 0.3%, 70.4 ± 0.4%, and 79.4 ± 0.2%, respectively. The microcapsules showed a red-purple color, and the interactions between ANS and pectin/CMC were confirmed by FTIR analysis. The retention rate of anthocyanins was 53.8%, 58.7%, 75.6%, and 85.2% in the sample of ANS, pectin, CMC, and pectin/CMC microcapsules, respectively, after 60 days of storage. Furthermore, encapsulation also decreased the loss of antioxidant activity of ANS, and the pectin and CMC combination at a ratio of 1:1 showed a better protective effect than the individual using of pectin or CMC. The in vitro release experiments revealed that the ANS was majorly released in the intestine, and the release rate in pectin microcapsules was lower than that in CMC microcapsules. In conclusion, compared with the individual wall material, microencapsulation using the combination of pectin and CMC improved the storage stability to protect against the degradation of ANS.

Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing ratio of CS to ALG of 1:1 (W/W). Further, the formation of composite NPs was confirmed by a series of characterization methods. The CS-BA-ALG NPs appeared spherical, smooth, and evenly distributed when observed under an optical microscope and transmission Electron Microscope. The X-ray Diffractometer and Fourier Transform Infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form NPs. Thermogravimetric analysis and differential scanning calorimetry results demonstrated that the CS-BA-ALG NPs system significantly improved the thermal stability of anthocyanins. In addition, it was also proved that CS-BA-ALG NPs showed high antioxidant capacity and protection capacity.

Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

Anthocyanins (AC) are vulnerable to degradation when affected by external factors. The present study employed ultrasound-assisted glycosylation of ovalbumin (OVA) and dextran (Dex) to generate conjugate carrier for AC to improve its stability. The results showed that sonication significantly improved the progression of Maillard reaction to OVA. Compared to traditional glycosylation, ultrasound treatment showed a higher degree of grafting, a lower number of free-SH, and smaller particle size and uniform distribution. The SDS-PAGE results indicated covalent interaction. Intrinsic fluorescence (INF), Fourier transform infrared spectroscopy (FTIR), and Circular dichroism (CD) analysis results suggested that ultrasound-assisted glycosylation altered the OVA structure. The scanning electron microscope (SEM) and X-ray diffractometer (XRD) observed that the ultrasound-assisted complex had a more compact and smoother structure and protein unfolding were better. The protein solubility increased significantly after glycosylation. Thermal gravimetric analysis (TGA) and Differential scanning calorimetry (DSC) indicated that the glycosylated conjugates can significantly improve the thermal stability of AC In addition, the AC showed an improved processing and storage stability when conjugated with glycosylated carrier. The glycosylated protein-anthocyanins complex may help provide new ideas and scientific basis for the development of naturally sourced anthocyanins-relevant products in pharmaceutical and food industry applications.

Starch-Based Functional Films Enhanced with Bacterial Nanocellulose for Smart Packaging: Physicochemical Properties, pH Sensitivity and Colorimetric Response.

Starch-based pH-sensing films with bacterial nanocellulose (BNC) and red cabbage anthocyanins (RCA) as active components were investigated in this research. Their structural, physical, surface and colorimetric properties were analyzed, mainly as a function of BNC concentration. The aim of the research was to relate the changes in the intermolecular interactions between the components of the films (starch, anthocyanins and BNC) to the physical, surface and colorimetric properties that are important for the primary intended application of the produced films as pH indicators in smart packaging. The results showed that maize starch (MS) was more suitable as a matrix for the stabilization of anthocyanins compared to potato starch (PS). PS-based films showed a lower value of water contact angle than MS-based films, indicating stronger hydrophilicity. The swelling behavior results indicate that the concentrations of BNC in MS-based films (cca 10%) and the concentration of about 50% BNC in PS-based films are required if satisfactory properties of the indicator in terms of stability in a wet environment are to be achieved. The surface free energy results of PS-based films with BNC were between 62 and 68 mJ/m2 and with BNC and RCA between 64 and 68 mJ/m2; for MS-based films, the value was about 65 mJ/m2 for all samples with BNC and about 68 mJ/m2 for all samples with BNC and RCA. The visual color changes after immersion in different buffer solutions (pH 2.0-10.5) showed a gradual transition from red/pink to purple, blue and green for the observed samples. Films immersed in different buffers showed lower values of 2 to 10 lightness points (CIE L*) for PS-based films and 10 to 30 lightness points for MS-based films after the addition of BNC. The results of this research can make an important contribution to defining the influence of intermolecular interactions and structural changes on the physical, surface and colorimetric properties of bio-based pH indicators used in smart packaging applications.

Identification and characterization of HCT genes in blackberry: Overexpression of RuHCT1 enhances anthocyanin contents

Emerging as a new generation of economic fruit, blackberries are rich in flavonoids and anthocyanins. Acylation can change the pharmacological activity and structural stability of anthocyanins and is of great significance to plant growth and secondary metabolism. In this study, based on the transcriptome data of the blackberry fruit, five blackberry hydroxycinnamoyl transferase (HCT) genes were screened and identified, all of which belong to the BAHD superfamily. Among them, RuHCT1, RuHCT2 and RuHCT3 have similar tertiary structures and functions. RuHCT1, the gene with the largest difference in expression between immature and mature blackberry fruits, was selected for overexpression research. The results showed that the content of anthocyanin in the leaves of transgenic plants was significantly increased, while the content of secondary metabolites such as lignan and chlorogenic acid was decreased. Moreover, the expression levels of the NtCCOMT, NtCHS and NtCYP98A genes in transgenic tobacco were lower than those in nontransgenic plants. In conclusion, RuHCT1 may be an important structural gene regulating anthocyanin synthesis in blackberry. RuHCT1 may also inhibit lignan synthesis and affect the expression of other key structural genes. This study provides a theoretical reference regarding the biosynthesis and regulatory mechanisms of anthocyanins in blackberry, contributing to the breeding of new blackberry cultivars with high anthocyanin content.

The Effect of pH and Temperature on The Stability of Anthocyanins from Black Soybean Skin Extracts

Anthocyanins are natural dyes of purple and red. Anthocyanin dyes are applied in various industries as a drink or food coloring. As natural dyes, anthocyanins have an important role in human health. This research aimed to analyze the stability of anthocyanins from black soybean skin extract at varying pH and temperature. Anthocyanins from black soybean skins are macerated using two kinds of solvents. The solvents are distilled water + 30% citric acid and 70% ethanol + 1% HCl. Maceration was carried out at a temperature of 4℃. Then the anthocyanin was treated at a temperature range of 40-90℃ and pH of 5-9 and its absorbance was measured using UV-Vis’s spectrometry. The concentration of anthocyanin from black soybean skins is from the solvent distilled water + 30% citric acid of 1.992 mg/L, while from the solvent 70% ethanol + 1% HCl it was 1.936 mg/L. The color stability temperature t of black soybean skin extract was carried out at temperatures of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C. with respective absorbance of 0.274; 0.247; 0.237; 0.227; and 0.214. The higher the temperature, the anthocyanin content decreases. pH test was carried out at pH 5, 6, 7, 8, and 9 with respective absorbance values of 1.831; 1,759; 1,229; 1,118; and 1,066. The pH test showed that the higher the pH, the anthocyanin content was reduced, while the application of additional anthocyanin to white agar as food coloring showed that the anthocyanin content was only 0.125. It can be concluded that anthocyanins have good stability at low temperatures and acidic pH.

Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside

This study explored how high hydrostatic pressure (HHP) and proteins (i.e., BSA and HSA) influence the color and chemical stability of cyanidin-3-O-glucoside (C3G) at neutral pH. HHP treatments (100–500 MPa, 0–20 min, 25 °C) did not affect C3G content in phosphate buffer (PB) and MOPS buffer. However, significant color loss of C3G occurred in PB due to pressure-induced pH reduction (e.g., from 7 to 4.8 at 500 MPa), which accelerated the hydration of C3G, converting it from colored to colorless species. Consequently, MOPS buffer was employed for subsequent stability experiments to assess the impact of protein and HHP on the thermal, storage, and UV light stability of C3G. Initially, rapid color loss occurred during heating and storage, primarily due to the reversible hydration of C3G until equilibrium with colorless species was reached, followed by slower parallel degradation. HSA increased the fraction of colored species at equilibrium but accelerated thermal degradation, while BSA had minimal effects. UV light irradiation accelerated the degradation of C3G colored species, causing direct degradation without conversion to colorless species, a process further intensified by the presence of proteins. HHP exhibited a negligible effect on C3G stability regardless of protein addition. These findings provide insights into anthocyanin stability under HHP and protein interactions, contributing to the development of future formulation and processing strategies for improved stability and broader applications.

Influence of Treatment with Natural Phytoregulators on Purple Carrots (Daucus carota L.) during Cold Storage

In this work, we investigated the effect of natural phytoregulators (i.e., methyl jasmonate and abscisic acid) on quality physicochemical parameters, carotenoid and anthocyanin content and antioxidant activity of purple carrots in storage at 5 °C for 21 days. As a result, study of the natural evolution of fresh-untreated purple carrots in storage exhibited increase in carotenoids (from 1.41 to 3.79 mg EβC g−1 DW) and stability of anthocyanins (2.18 vs. 2.23 mg ECGg−1 DW) but significant loss of organoleptic quality. Treatment with methyl jasmonate and abscisic acid resulted in similar or even higher carotenoid content (1.61 and 2.15 mg EβC g−1 DW for methyl jasmonate and abscisic acid, respectively) as compared with the value measured in fresh-untreated carrots before storage (1.41 mg EβC g−1 DW). In contrast to carotenoids, anthocyanins and antioxidant activity mostly decreased with the treatments. However, physicochemical parameters indicating organoleptic quality improved considerably, which was meaningful considering their importance in terms of consumer acceptance. These results reflect the slowing-down effect of natural phytoregulators on spoilage of purple carrots over storage. Optimization of this approach is scheduled to minimize anthocyanin losses. It can therefore be an interesting approach to extending purple carrot shelf-life with no need for artificial preservatives.

Formulation and characterization of nanocapsules loaded with roselle anthocyanins extract and enhancement of anthocyanins bioaccessibility

Hibiscus sabdariffa L. (roselle) is a medicinal and edible plant which rich in anthocyanins with potent antioxidant properties. To enhance the stability of roselle anthocyanins, they were encapsulated in nanocapsules composed of carboxymethyl chitosan (CMC), chitosan hydrochloride (CHC), and β-lactoglobulin (β-Lg). In vitro simulated digestion assays evaluated the impact of various core-to-wall ratios and β-Lg concentrations on the bioaccessibility of seven anthocyanins. Nanocapsules with a core-to-wall ratio of 1:2 and β-Lg at 10 mg/mL exhibited the highest encapsulation efficiency (EE). Cyanidin-3-glucoside had the highest EE, while cyanidin-3-sambubioside showed the outstanding retention rate. Furthermore, simulated digestion experiments combined with molecular docking revealed that peonidin-3-glucoside and petunidin-3-glucoside likely interact with and bind to the outer β-Lg layer of the nanocapsules, increasing their release during in vitro digestion. This study demonstrates that encapsulating roselle anthocyanins in CMC, CHC, and β-Lg nanocapsules significantly enhances their bioaccessibility.

The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.

One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.

Improvement of storage stability and bioaccessibility of microencapsulated black carrot (Daucus Carota ssp. sativus) anthocyanins using maltodextrin and sericin protein combinations as wall material

This study explores the potential of microencapsulation to enhance the stability and bioaccessibility of anthocyanins from black carrots (Daucus carota ssp. sativus). Anthocyanins, known for their health benefits, are often limited in their application due to poor stability and bioaccessibility. We investigated microencapsulation using maltodextrin alone (BAM) and in combination with sericin proteins (BAMS1, BAMS2, BAMS3), a novel approach. Spray drying was employed to encapsulate anthocyanins, with maltodextrin (20%) and varying concentrations of sericin protein (1%, 2%, 3%) as wall materials. Comprehensive analysis encompassed parameters such as production yield, moisture content, bulk and tapped density, encapsulation efficiency, particle size distribution, surface morphology, FTIR, amino acid profiling, storage stability under diverse temperature conditions (4 °C, 25 °C, 37 °C), and simulated gastrointestinal conditions to assess bioaccessibility. Results indicated a range of production yield (51.05%–59.13%) and encapsulation efficiency (87.68%–94.01%), with moisture content between 5.24% and 6.47%. Sericin incorporation notably influenced moisture content and particle density. Particle size varied from 74.14 μm to 160 μm, with discernible differences attributed to sericin concentration. SEM revealed smooth-continuous surface morphologies, indicating the influence of sericin on capsule structure. Preservation of essential amino acid profiles underscored the efficacy of the encapsulation process. Enhanced stability and degradation kinetic parameters of anthocyanins, particularly evident in BAMS3 microcapsules, underscored the protective role of sericin. In vitro digestion studies confirmed controlled release dynamics, highlighting the potential for improved anthocyanin bioaccessibility facilitated by the sericin-maltodextrin composite encapsulation approach.

Floral Response to Heat: A Study of Color and Biochemical Adaptations in Purple Chrysanthemums.

Chrysanthemums are among the world's most popular cut flowers, with their color being a key ornamental feature. The formation of these colors can be influenced by high temperatures. However, the regulatory mechanisms that control the fading of chrysanthemum flower color under high-temperature stress remain unclear. This study investigates the impact of high temperatures on the color and biochemical responses of purple chrysanthemums. Four purple chrysanthemum varieties were exposed to both normal and elevated temperature conditions. High-temperature stress elicited distinct responses among the purple chrysanthemum varieties. 'Zi Feng Che' and 'Chrystal Regal' maintained color stability, whereas 'Zi Hong Tuo Gui' and 'Zi lian' exhibited significant color fading, particularly during early bloom stages. This fading was associated with decreased enzymatic activities, specifically of chalcone isomerase (CHI), dihydroflavonol 4-reductase (DFR), and anthocyanidin synthase (ANS), indicating a critical period of color development under heat stress. Additionally, the color fading of 'Zi Lian' was closely related to the increased activity of the peroxidase (POD) and polyphenol oxidase (PPO). Conversely, a reduction in β-glucosidase (βG) activity may contribute significantly to the color steadfastness of 'Zi Feng Che'. The genes Cse_sc027584.1_g010.1 (PPO) and Cse_sc031727.1_g010.1 (POD) might contribute to the degradation of anthocyanins in the petals of 'Zi Hong Tuo Gui' and 'Zi Lian' under high-temperature conditions, while simultaneously maintaining the stability of anthocyanins in 'Zi Feng Che' and 'Chrystal Regal' at the early bloom floral stage. The findings of this research provide new insights into the physiological and biochemical mechanisms by which chrysanthemum flower color responds to high-temperature stress.

Characterization of key genes in anthocyanin and flavonoid biosynthesis during floral development in Rosa canina L.

This study investigates the transition of Rosa canina L. petals from pink to white, driven by genetic and biochemical factors. It characterizes the expression of ten key genes involved in anthocyanin and flavonoid biosynthesis across five developmental stages, correlating gene expression with flavonoid and anthocyanin concentrations and colorimetric changes. Initially, the petals exhibit a rich flavonoid profile, dominated by Rutin and Kaempferol derivatives. The peak anthocyanin concentration, corresponding to the deepest color saturation, occurs in the subsequent stage. Advanced chromatographic analyses identify key flavonoids persisting into the final white petal stage. Notably, the ANS gene shows a dramatic 137.82-fold increase in expression at the final stage, indicating its crucial role in petal color maturation despite the absence of visible pigmentation. The study provides a comprehensive characterization of the genetic and biochemical mechanisms underlying petal pigmentation, suggesting that reduced anthocyanin synthesis and increased flavonol concentration led to white petals. It also highlights the roles of other genes such as PAL, CCD1, FLS, CHI, CHS, UFGT, F3H, DFR, and RhMYB1, indicating that post-translational modifications and other regulatory mechanisms may influence anthocyanin stability and degradation.

Influence of calcium fortification on the stability of anthocyanins in strawberry puree

Influence of calcium fortification on the stability of anthocyanins in strawberry puree