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Outer shell: Natural biomaterial derived from starch for effective anthocyanin interaction.

Xuan Yang1, Tongtong Yu1, Lei Rao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing, Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.

International Journal of Biological Macromolecules
|May 13, 2025
PubMed
Summary

Starch fractions were studied for their ability to bind anthocyanins. The outer shell fraction showed the highest binding capacity, improving anthocyanin stability and offering potential for enhanced delivery systems.

Keywords:
BiomaterialCyanidin-3-O-glucosideFractionInteractionOuter shellStarch

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Area of Science:

  • Food Science
  • Biomaterials Science
  • Biochemistry

Background:

  • Starch serves as a natural carrier for anthocyanins, impacting its application potential.
  • Understanding starch-anthocyanin interactions is key to optimizing delivery systems.

Purpose of the Study:

  • To characterize different starch fractions and their binding capacity with cyanidin-3-O-glucoside (C3G).
  • To investigate the role of pH and structural properties on starch-anthocyanin interactions.
  • To elucidate the mechanisms behind enhanced anthocyanin stability.

Main Methods:

  • Separation and characterization of four starch fractions (granule, outer shell, blocklet, AM/AP molecules).
  • Investigation of C3G binding under varying pH conditions (3, 5, 7).
  • Analysis of interactions using microscopic morphology, ordered structure, and interaction force measurements.

Main Results:

  • The outer shell fraction demonstrated the highest binding capacity for C3G, particularly at pH 3.
  • This binding enhanced the stability of C3G against oxidation, photolysis, and in vitro digestion.
  • Electrostatic interactions were dominant for outer shell/granule binding, while hydrogen bonds were key for blocklet/AM/AP binding.

Conclusions:

  • Starch structural characteristics, especially the outer shell's morphology and ordered structure, significantly influence anthocyanin binding.
  • The outer shell's extensive electrostatic interactions with C3G contribute to superior binding capacity and stability.
  • These findings highlight the potential of specific starch fractions for developing effective anthocyanin delivery systems.