Fabrication of blueberry anthocyanins-rich gels based on the apricot polysaccharides with different esterification degrees.

Autor: Cheng X; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China., Wu C; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China. Electronic address: wucaie@njfu.edu.cn., Fan G; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China., Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China., Li T; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China., Zhou D; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China., Cong K; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China., Suo A; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China., Yang T; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China., Shi J; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China., Wang L; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jul; Vol. 273 (Pt 2), pp. 133154. Date of Electronic Publication: 2024 Jun 13.
DOI: 10.1016/j.ijbiomac.2024.133154
Abstrakt: To enhance the stability of anthocyanins under conditions such as light, temperature, and pH, an apricot polysaccharide hydrogel for anthocyanins encapsulation was prepared in this study. Apricot polysaccharides with different DEs were prepared by an alkaline de-esterification method. A gel was prepared by mixing the apricot polysaccharides with CaCl 2 to encapsulate the anthocyanins; the encapsulation efficiency reached 69.52 ± 0.31 %. Additionally, the gel exhibited favorable hardness (144.17 ± 2.33 g) and chewiness (64.13 ± 1.53 g). Fourier transform infrared (FTIR) and X-ray diffractometer (XRD) spectra confirmed that the formation of the hydrogel primarily relied on electrostatic interactions and hydrogen bonding. Compared with free anthocyanins, it was also found that the gel-encapsulated anthocyanins had a higher retention rate (RR) under different temperatures and light.
Competing Interests: Declaration of competing interest All authors confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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