Effects of Different Polyphenols on the Co-pigmentation of Blueberry Anthocyanin Monomers

HUANG Fang; NING Nan; NI Chunlei; ZHANG Hong; BI Xiufang

doi:10.13386/j.issn1002-0306.2024010087

Volume 45 Issue 24

Dec. 2024

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Science and Technology of Food Industry > 2024 > 45(24): 75-81. > DOI: 10.13386/j.issn1002-0306.2024010087

HUANG Fang, NING Nan, NI Chunlei, et al. Effects of Different Polyphenols on the Co-pigmentation of Blueberry Anthocyanin Monomers[J]. Science and Technology of Food Industry, 2024, 45(24): 75−81. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010087.

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Effects of Different Polyphenols on the Co-pigmentation of Blueberry Anthocyanin Monomers

College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China

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Received Date: January 09, 2024
Available Online: October 09, 2024

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Abstract

In order to explore the influence of different polyphenols on the co-pigmentation effects of blueberry anthocyanins, this study analyzed the effects of different polyphenols on color, absorption peak and anthocyanin content of four blueberry anthocyanin solutions, and identified the suitable polyphenol copigment for four anthocyanin monomers. The results showed that chlorogenic acid and epicatechin significantly increased the absorption peaks of malvidin-3-O-galactoside (Mal-3-O-gal), malvidin-3-O-arabinoside (Mal-3-O-ara), delphinidin-3-O-galactoside (Del-3-O-gal) and delphinidin-3-O-arabinoside (Del-3-O-ara) by 21%~37% (P<0.05). The a^* values of the four anthocyanin monomers were significantly enhanced (P<0.05), while L^* values were significantly decreased by chlorogenic acid and epicatechin, resulting in a significant reddening of color. Gallic acid and vanillin had no significant effect on the maximum absorption wavelengths, color, and anthocyanin content of Mal-3-O-gal, Mal-3-O-ara, and Del-3-O-gal (P>0.05), but they significantly increased the absorption peak of Del-3-O-ara by 23.33% (P<0.05). Ferulic acid and caffeic acid had an adverse effect on the anthocyanin solution, causing a color shift from red to purplish and significant fading. Therefore, chlorogenic acid, epicatechin, gallic acid and vanillin can be used as effective co-colorants for blueberry anthocyanins, which could be used in the blueberry processing industry to improve the color stability of blueberry juice.
- blueberry anthocyanin monomer,
- polyphenol compounds,
- coloration,
- stability

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