Blackberry anthocyanins: beta-Cyclodextrin fortification for thermal and gastrointestinal stabilization

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Fernandes, A (Author) Other; Rocha, MAA (Author) Other; Luis M N B F Santos (Author) FCUP; Bras, J (Author) Other; Joana Oliveira (Author) FCUP; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Food Chemistry

Vol. 245

Pages: 426-431

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 83 Citations

Scopus - 90 Citations

Other information

Authenticus ID: P-00N-5TV

DOI: 10.1016/j.foodchem.2017.10.109

Abstract (EN): Anthocyanins are potential food colorants due to their color, low toxicity and biological properties. However, the low chemical stability of anthocyanins has limited their use. In this work, the thermal stability of cyanidin-3-O-glucoside (cy3glc) (major blackberry anthocyanin) and blackberry purees through molecular inclusion with beta-cyclodextrin (beta-CD) was assessed. Complexation with beta-CD showed a thermal stabilization of cy3glc, resulting on a decrease of the degradation rate constant (k) and in several alterations in the cy3glc-beta-CD DSC thermogram. To assess the bioaccessibility of blackberry anthocyanins, the stability of blackberry purees through simulated in vitro digestion was also studied. Despite the rapid degradation of anthocyanins observed within the first minutes of simulated intestinal digestion, complexation with beta-CD allowed anthocyanins degradation to be slowed down. The results obtained demonstrate the ability of beta-CD to increase blackberry anthocyanins thermal stability and also to decrease the rate of degradation of these pigments under simulated gastrointestinal conditions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6