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Start Over Topic anthocyanins Publication Year Range Last 50 years
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1. Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection.

Author

Wang Y, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Zhi C, Ye L, Zhao J, Jin Z, and Chen L

Subjects
Meat, Permeability, Starch chemistry, Food Packaging, Hydrogen-Ion Concentration, Anthocyanins chemistry, Soybean Proteins
Abstract

The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Published
2024
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2. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Author

Sibel Karakaya, Marisa Sanz-Buenhombre, Sebnem Simsek, Adrienn Hegyi, Sedef Nehir El, Blanca Viadel, Didier Dupont, Beatriz Pérez, Alberto Guadarrama Rodriguez, Zsófia Kertész, Alper Tolga Eker, Carlos Pineda-Vadillo, Alessandra Bordoni, Karakaya, Sibel, Simsek, Sebnem, Eker, Alper Tolga, Pineda Vadillo, Carlo, Dupont, Didier, Perez, Beatriz, Viadel, Blanca, Sanz Buenhombre, Marisa, Rodriguez, Alberto Guadarrama, Kertész, Zsófia, Hegyi, Adrienn, Bordoni, Alessandra, Sedef Nehir, El, Department of Food Engineering, Nutrition Section, Ege university, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Ainia Technology Center, Technology Park of Valencia, AbroBiotec S.L. Ctra. San Bernardo S/N. 47359, Valbuena de Duero, Campden BRI Hungary Ltd, Alma Mater Studiorum University of Bologna (UNIBO), European Union Seventh Framework Programme (FP7/2007–2013) under grant agreement no. 311876: Fig. 2 Retention of AC stored 21 days at room temperature and −20 °C. Bun RT: bun stored at room temperature, Bun F: bun stored at −20 °C, biscuit RT: biscuit stored at room temperature, biscuit F: biscuit stored at −20 °C. a–c Different letters in the same group represent statistical differences (p < 0.05). Paper Food & Function Food Funct. This journal is © The Royal Society of Chemistry 2016 Published on 04 July 2016. Downloaded by Ege Universitesi on 25/07/2016 11:58:24. View Article Online PATHWAY-27 (Pivotal assessment of the effects of bioactives on health and wellbeing. From human genome to food industry). Eminol® composition analyses were performed by the Plateforme Polyphénols INRA UMR-SPO in Montpellier (France)., and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
Taste, digestion, cyanin, human health, Anthocyanins, Matrix (chemical analysis), chemistry.chemical_compound, Glucosides, Functional Food, Salmonella, Surveys and Questionnaires, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Vitis, Cooking, Food science, bioaccessibilité, complément alimentaire, 2. Zero hunger, anthocyane, Chemistry, Bread, 04 agricultural and veterinary sciences, General Medicine, santé humaine, 040401 food science, Malvidin, bakery, Docosahexaenoic acid, Food, Fortified, Docosahexaenoic Acids, Food storage, Biological Availability, Food Contamination, produit de boulangerie, polyphénol, 0404 agricultural biotechnology, compléméntation, Escherichia coli, Food microbiology, Plant Extracts, Polyphenols, Consumer Behavior, Listeria monocytogenes, Anthocyanins, bakery products, flavonoids, sensory perception, Food Storage, Polyphenol, Anthocyanin, Food Microbiology, boulangerie, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Analysis, Food Science
Abstract

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p < 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products.

Published
2016