酸,马尔托德克斯特林和乳清对黑胡卜,酸桃和石榴中的结构多样化的反素的共颜效应
Bengisu Arslan1, Fatih Mehmet Yılmaz2, Didem Peren Aykas2
1Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye.
Food chemistry
|October 12, 2025
概括
安索亚宁的色彩稳定性通过像酸和乳清蛋白等配色剂得到改善. 这项研究表明,不同的安托西亚宁如何与这些化合物相互作用,以获得更好的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 频谱学是一种光谱学.
背景情况:
- 在食品中使用安托素具有挑战性,像红色No.3禁令这样的法规加剧了这一挑战.
- 之前的研究还没有对多种配色素类别的结构依赖性氨酸相互作用进行比较分析.
- 了解这些相互作用对于开发稳定的天然食品色素至关重要.
研究的目的:
- 为了研究不同类型的安东素和副色素 (,碳水化合物,蛋白质) 之间的结构依赖相互作用.
- 评估这些相互作用对颜色特性和热稳定性的影响.
- 建立一个化学测量框架来分析安托素-复颜色系统.
主要方法:
- 从黑胡卜,酸桃和石榴中利用了安托西亚宁.
- 与酸,马尔托德克斯特林和乳清共颜色的安托西亚宁在1:501:500的摩尔比率.
- 采用FT-IR光谱和化学测量建模用于相互作用分析.
- 评估了颜色特性和在90°C下360分钟的热稳定性.
主要成果:
- FT-IR光谱和化学测量证实了不同的安托素-复颜料相互作用.
- 酸在所有测试的安托西亚尼系统中增强了颜色强度.
- 乳清蛋白在酸桃和石榴中选择性地改善了颜色保留.
- 安托氨酸降解遵循第二阶动力学模型.
结论:
- 素-色素相互作用是结构依赖的,可以有效地使用FT-IR和化学测量来分析.
- 酸和乳清蛋白显示出作为有效的复合颜料的潜力,可以增强安托西亚尼的稳定性和颜色.
- 这项研究为优化食品系统中天然色素稳定性提供了一个框架.
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