Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions

Journal of Agricultural and Food Chemistry
Lena Rebecca LarsenFabian Weber

Abstract

Anthocyanins determine the color and potential health-promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin. In this study, pectin was modified by ultrasound and enzyme treatments to residues of polysaccharides and oligosaccharides widely differing in their molecular weight. Modifications decreased viscosity and degrees of acetylation and methylation and released smooth and hairy region fragments. Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions. Results indicate that both pectin and anthocyanin structure influence these interactions. Linear polymers generated by ultrasound formed insoluble anthocyanin complexes, whereas oligosaccharides produced by enzymes formed soluble complexes with protective properties. The structure of the anthocyanin aglycone apparently influenced interactions more than the sugar moiety.

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Oct 2, 2017·Food Research International·Fabian Weber, Lena Rebecca Larsen

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Citations

Jan 14, 2021·Carbohydrate Polymers·Ana FernandesVictor de Freitas
Jan 27, 2021·Ultrasonics Sonochemistry·Lena Rebecca LarsenFabian Weber
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Xuwei LiuCatherine M G C Renard
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Nicole Jasmin NemetzFabian Weber

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