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氨酸与化合物的分子间共颜色化改善了模型和真正的蓝发酵饮料的颜色稳定性

Xiaohan Wang¹, Jingjing Cheng¹, Yue Zhu¹

¹Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China.

Food research international (Ottawa, Ont.)

|June 30, 2024

概括

这项研究发现, (-) - 甲基酸盐 (EGCG) 显著增强了蓝发酵饮料中氨酸 (ACN) 的色彩稳定性. EGCG配色保存了更多的马尔维丁-3-O-糖化物,随着时间的推移改善了颜色质量.

科学领域:

食品科学食品科学食品科学
植物生物化学植物生物化学
饮料技术饮料技术

背景情况:

安西安素 (ACN) 是蓝中的天然颜料,负责颜色,但容易降解.
色彩稳定对于蓝发酵饮料的商业可行性至关重要.
化合物可以与ACN相互作用,形成复杂物,可能增强颜色稳定性 (共色素化).

研究的目的:

为了比较三种类化合物(-) - - 乙甲基酸盐 (EGCG),酸 (FA) 和酸 (GA) 的有效性,作为蓝发酵饮料中安东素的副颜料.
为了研究热力学和分子相互作用涉及到共色素化.
评估共颜色对真正蓝发酵饮料在老化过程中的颜色稳定性和质量的影响.

主要方法:

使用模型和真实蓝发酵饮料对配色效应的比较分析.
用光谱光度测量吸收率和红色.
热力学分析 (吉布斯自由能量).
分子对接模拟以预测复杂的形成.
评估颜色参数 (吸收率,聚合物颜色百分比,颜色和度) 和90天老化后的安托西亚尼保存.

主要成果:

在模型和真实饮料中,EGCG在增强ACN色彩稳定性方面表现出卓越的性能,显示出高吸收性和红色.
配色反应是自发的外热过程,EGCG产生了最低的吉布斯自由能量 (-5.90kJ/mol).
分子对接通过键和π-π堆叠证实了ACN和副色素之间稳定的二元复合体.
在经过90天的老化的真实饮料中,EGCG配色导致了更高的吸收率,更高的聚合物颜色百分比 (68.3%) 和更好的颜色和度 (43.28 C*ab),保留了更多的马尔维丁-3-O-糖化物.

结论:

(-) - 乙甲基酸盐 (EGCG) 是一种高效的配色剂,可以提高蓝发酵饮料中安托素的颜色稳定性.
配色机制涉及有利的热力学相互作用和分子复合体的形成.
这些发现为工业生产蓝发酵饮料提供了宝贵的见解,这些饮料具有增强和持久的颜色质量.

关键词:

安托氨酸是一种安托氨酸.蓝蓝是一种蓝.颜色特征颜色特征颜色特征颜色的复合颜色的复合颜色的复合对于 EGCG 的情况来说,这是一项非常重要的决定.葡萄酒葡萄酒葡萄酒葡萄酒

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