Natural Compounds Enhance Color Stability in Blueberry Fermented Drinks

Jenn Hoskins
1st July, 2024

Natural Compounds Enhance Color Stability in Blueberry Fermented Drinks

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Anhui Agricultural University studied how to improve the color stability of anthocyanins in blueberry fermented beverages
  • They found that using EGCG as a copigment resulted in the highest color stability and redness in both model and real beverages
  • The study showed that EGCG forms stable complexes with anthocyanins, preserving color and stability over extended storage periods
Anthocyanins (ACNs) are natural pigments found in many fruits and vegetables, contributing to their vibrant colors and offering health benefits. However, these pigments are notoriously unstable, leading to color degradation and reduced bioactivity during storage and processing. This instability limits their application in food products and causes economic losses. To address this issue, researchers have explored various methods to enhance the stability of ACNs, such as copigmentation, acylation, and encapsulation[2]. A recent study conducted by Anhui Agricultural University aimed to improve the color stability of anthocyanins in blueberry fermented beverages by investigating the intermolecular copigmentation between ACNs and three different phenolic compounds: (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA)[1]. The study compared the effects of these copigments in both model and real blueberry fermented beverages. In the model blueberry fermented beverage, the researchers found that copigmentation with EGCG resulted in the highest absorbance (0.34 a.u.) and redness (27.09 ± 0.17). This indicated that EGCG was the most effective copigment among the three tested. The copigmentation reactions were spontaneous and exothermic, with the lowest Gibbs free energy (ΔG°) of -5.90 kJ/mol observed when using EGCG. This suggests that the interaction between ACNs and EGCG is thermodynamically favorable. The study also employed molecular docking models to verify the formation of binary complexes between ACNs and the copigments. These complexes were stabilized by hydrogen bonds and π-π stacking interactions, which are non-covalent interactions that contribute to the stability of the pigment-copigment complex. In the real blueberry fermented beverage aged for 90 days, the use of EGCG as a copigment resulted in high absorbance (1.02 a.u.), a high percentage of polymeric color (PC%, 68.3%), and good color saturation (C*ab, 43.28). Additionally, more malvidin-3-O-glucoside, a specific type of anthocyanin, was preserved in the wine when EGCG was used as a copigment. These findings suggest that EGCG is particularly effective in maintaining the color and stability of anthocyanins in blueberry fermented beverages over extended storage periods. This study builds on previous research that has explored various methods to stabilize anthocyanins. For example, a study on the copigmentation of anthocyanins in red wine found that hydroxycinnamic acids could enhance color intensity and stability during storage[3]. Another study demonstrated that green tea extract, rich in polyphenols like EGCG, could significantly delay the color fading of anthocyanins in model beverages[4]. The current study by Anhui Agricultural University confirms and extends these findings by specifically demonstrating the effectiveness of EGCG in a real blueberry fermented beverage. Moreover, the study aligns with earlier research on the protective effects of various compounds on anthocyanin stability. For instance, a study on the use of chitosan derivatives to protect anthocyanins from degradation highlighted the potential of computationally designed compounds to enhance pigment stability[5]. The use of molecular docking models in the current study similarly underscores the importance of understanding the molecular interactions that stabilize anthocyanin-copigment complexes. In conclusion, the research conducted by Anhui Agricultural University provides valuable insights into improving the color stability of anthocyanins in blueberry fermented beverages through copigmentation with EGCG. By demonstrating the effectiveness of EGCG in both model and real beverage systems, this study offers a promising approach for the food industry to enhance the visual appeal and shelf life of anthocyanin-rich products.

FruitsNutritionBiochem

References

Main Study

1) Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage.

Published 30th June, 2024

https://doi.org/10.1016/j.foodres.2024.114632

Related Studies

2) A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors.

https://doi.org/10.1016/j.foodchem.2021.130611

3) Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.

https://doi.org/10.1016/j.foodchem.2015.10.095

4) Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.

https://doi.org/10.1016/j.foodchem.2016.06.025

5) Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification.

https://doi.org/10.1016/j.ijbiomac.2022.08.051


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