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http://hdl.handle.net/10773/37278
Title: | Impact of grape pectic polysaccharides on anthocyanins thermostability |
Author: | Fernandes, Ana Brandão, Elsa Raposo, Filomena Maricato, Élia Oliveira, Joana Mateus, Nuno Coimbra, Manuel A de Freitas, Victor |
Keywords: | Anthocyanins Grape skins HPLC-DAD NMR Pectic polysaccharides Thermostability |
Issue Date: | 1-Jul-2020 |
Publisher: | Elsevier |
Abstract: | The impact of grape pectic polysaccharides on malvidin-3-O-β-d-glucoside thermostability was evaluated in model solutions. Pectic polysaccharides richer in homogalacturonan domains, with less neutral sidechains (chelator fraction) showed higher binding with malvidin-3-O-β-d-glucoside, by 1H NMR (Ka=505 M-1). Binding affinity with water soluble extract was estimated to be 10-fold lower, possibly due to the presence of neutral branched regions and more compacted structure, hampering the binding. Hydrophobic domains, such as rhamnogalacturonans-I domains in acid soluble polysaccharides, may participate in the formation of complexes with malvidin-3-O-β-d-glucoside. The thermostability of anthocyanin-polysaccharides complexes was evaluated at different temperatures, assessing anthocyanins degradation by HPLC-DAD. Polysaccharides showed to improve anthocyanin thermostability, with chelator and acid extract having the highest impact at lowest temperatures. Electrostatic interactions, additionally stabilized by hydrophobic effect contribute to the anthocyanin-polysaccharides binding and to the consequent thermostabilization. The protection provided by grape pectic polysaccharides foresees innovative anthocyanin food products with improved thermostability and colour features. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/37278 |
DOI: | 10.1016/j.carbpol.2020.116240 |
ISSN: | 0144-8617 |
Appears in Collections: | DQ - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Impact of grape pectic polysaccharides on anthocyanins thermostability (2).pdf | 2.67 MB | Adobe PDF | View/Open |
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