Impact of grape pectic polysaccharides on anthocyanins thermostability

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Fernandes, A (Autor) Outra; BrandAo, E (Autor) Outra; Raposo, F (Autor) Outra; Maricato, E (Autor) Outra; Joana Oliveira (Autor) FCUP; Nuno Mateus (Autor) FCUP; Coimbra, MA (Autor) Outra; Victor de Freitas (Autor) FCUP

Revista

Título: Carbohydrate Polymers

Vol. 239

ISSN: 0144-8617

Editora: Elsevier

Indexação

ISI Web of Knowledge - 56 Citações

Scopus - 63 Citações

Outras Informações

ID Authenticus: P-00S-08P

DOI: 10.1016/j.carbpol.2020.116240

Abstract (EN): The impact of grape pectic polysaccharides on malvidin-3-O-beta-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-beta-D-glucoside, by H-1 NMR (K-a=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-beta-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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8