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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
Pectic polysaccharides
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
DOI: 10.1016/j.carbpol.2020.116240
ISSN: 0144-8617
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