Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties
Anthocyanins (ACNs) as one category of water-soluble flavonoid pigments are increasingly employed in pH sensing indicator applications for monitoring food freshness. Nevertheless, considering that anthocyanins are sensitive to environmental factors, their practical applications in food industries ar...
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ftpubmed:oai:pubmedcentral.nih.gov:9676150 2023-05-15T13:33:20+02:00 Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties Lin, Yang Li, Cong Shao, Ping Jiang, Ligang Chen, Bilian Farag, Mohamed A. 2022-11-05 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676150/ http://www.ncbi.nlm.nih.gov/pubmed/36419743 https://doi.org/10.1016/j.crfs.2022.11.008 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676150/ http://www.ncbi.nlm.nih.gov/pubmed/36419743 http://dx.doi.org/10.1016/j.crfs.2022.11.008 © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). CC-BY-NC-ND Curr Res Food Sci Research Article Text 2022 ftpubmed https://doi.org/10.1016/j.crfs.2022.11.008 2022-11-27T01:41:07Z Anthocyanins (ACNs) as one category of water-soluble flavonoid pigments are increasingly employed in pH sensing indicator applications for monitoring food freshness. Nevertheless, considering that anthocyanins are sensitive to environmental factors, their practical applications in food industries are still rather limited. In order to improve the stability of anthocyanins and capitalize upon their application in pH-color responsive intelligent packaging, this study aims to graft octanoic aid onto raspberry anthocyanins catalyzed by immobilized Candida antarctica lipase B (Novozymes 435). Structural analyses based on Fourier transform infrared spectroscopy (FTIR), UV–Vis, liquid chromatography-mass spectrometry (LC-MS), and nuclear magnetic resonance (NMR) revealed that octanoic acid was regioselective grafted onto the 6-OH position of its glucoside. The acylation efficiency of C3G by octanoic acid up to 47.1%. The octanoic acid moiety was found to improve lipophilicity, antioxidant activity and stability of C3G. In addition, acylated derivative also maintained the pH-color response characteristics of nature ACNs and exhibited excellent NH(3) response properties. These results indicated that acylated anthocyanins exhibit potential application as intelligent packaging indicator for monitoring food freshness. Text Antarc* Antarctica PubMed Central (PMC) Current Research in Food Science 5 2219 2227 |
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Research Article Lin, Yang Li, Cong Shao, Ping Jiang, Ligang Chen, Bilian Farag, Mohamed A. Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
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Research Article |
description |
Anthocyanins (ACNs) as one category of water-soluble flavonoid pigments are increasingly employed in pH sensing indicator applications for monitoring food freshness. Nevertheless, considering that anthocyanins are sensitive to environmental factors, their practical applications in food industries are still rather limited. In order to improve the stability of anthocyanins and capitalize upon their application in pH-color responsive intelligent packaging, this study aims to graft octanoic aid onto raspberry anthocyanins catalyzed by immobilized Candida antarctica lipase B (Novozymes 435). Structural analyses based on Fourier transform infrared spectroscopy (FTIR), UV–Vis, liquid chromatography-mass spectrometry (LC-MS), and nuclear magnetic resonance (NMR) revealed that octanoic acid was regioselective grafted onto the 6-OH position of its glucoside. The acylation efficiency of C3G by octanoic acid up to 47.1%. The octanoic acid moiety was found to improve lipophilicity, antioxidant activity and stability of C3G. In addition, acylated derivative also maintained the pH-color response characteristics of nature ACNs and exhibited excellent NH(3) response properties. These results indicated that acylated anthocyanins exhibit potential application as intelligent packaging indicator for monitoring food freshness. |
format |
Text |
author |
Lin, Yang Li, Cong Shao, Ping Jiang, Ligang Chen, Bilian Farag, Mohamed A. |
author_facet |
Lin, Yang Li, Cong Shao, Ping Jiang, Ligang Chen, Bilian Farag, Mohamed A. |
author_sort |
Lin, Yang |
title |
Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
title_short |
Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
title_full |
Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
title_fullStr |
Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
title_full_unstemmed |
Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties |
title_sort |
enzymatic acylation of cyanidin-3-o-glucoside in raspberry anthocyanins for intelligent packaging: improvement of stability, lipophilicity and functional properties |
publisher |
Elsevier |
publishDate |
2022 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676150/ http://www.ncbi.nlm.nih.gov/pubmed/36419743 https://doi.org/10.1016/j.crfs.2022.11.008 |
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Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Curr Res Food Sci |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676150/ http://www.ncbi.nlm.nih.gov/pubmed/36419743 http://dx.doi.org/10.1016/j.crfs.2022.11.008 |
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© 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
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CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.crfs.2022.11.008 |
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Current Research in Food Science |
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5 |
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