Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.     

Anthocyanin-rich fruit vinegar from Grewia and Cantaloupe fruit blends

Grewia is a tropical berry rich in anthocyanins and antioxidants but highly perishable in nature. In this study, desirable composite blend of overripe Grewia (Phalsa) berries and cantaloupe was sought for conversion to acetic acid. Composition of raw macerate, and the alcoholic and acetic ferments was analysed for sugars, alcohol and acetic acid. The primary alcohol yield varied significantly (5.75–99.44%) with blend composition. Vinegar from select blend attained 4.98% acidity with 138.57 mg mL⁻¹ of phenols and high anthocyanins retention (74.77%). Gompertz model was used to fit the growth curves of S. cerevisiae and A. aceti (R²> 0.92) during fermentation. Presence of ethyl acetate, iso-pentyl alcohols explained pleasant sweet fruity aroma of resulting vinegar. Thus, high quality functional red fruit vinegar can be obtained to prevent spoilage and utilise the functional potential of this delicate and nutritious berry.     

蓝莓原花青素的提取与检测方法

花青素属于酚类化合物中的类黄酮类,花青素广泛存在于自然界中,多达三百多种。具有极强的抗氧化作用,可以抵御自由基对人体的损伤,具有延缓衰老、抗辐射的功效。在医药保健、化妆品、食品添加等方面被广泛应用。本文阐述了蓝莓原花青素的提取方法及测定技术。     

大孔树脂分离纯化葡萄籽原花青素的研究

本文研究了大孔树脂分离纯化葡萄籽提取物中原花青素的方法。先对5种大孔吸附树脂用静态筛选方法选择HPD100和HPD400树脂,进一步以动态吸附与解吸附实验比较了两种树脂对葡萄籽提取物原花青素的吸附与洗脱效果。结果表明:HPD100、HPD400树脂对葡萄籽提取物中原花青素的动态饱和吸附量分别为101.2和92.1mg·g-1,乙醇洗脱的总洗脱率分别为96.5%和92.0%;其中30%乙醇洗脱样品中原花青素含量分别为74.8%和85.0%;50%乙醇洗脱样品中原花青素含量分别为70.0%和73.9%。与HPD100相比较,HPD400更适合葡萄籽原花青素的分离与富集。     

Mass spectrometry fragmentation pattern of coloured flavanol‐anthocyanin and anthocyanin‐flavanol derivatives in aged red wines of Rioja

Background and Aims: During wine ageing, a great variety of reactions take place, resulting in an immense variety of products whose structure sometimes remains unknown. The aim of this work is the study of different fragmentation patterns of flavanol‐anthocyanin derivatives formed along the wine ageing; these patterns are useful for elucidating the different structures of these compounds and other new related ones. Methods and Results: Several wines from the Protected Denomination of Origin Rioja have been studied by an analytical method that combines column chromatography and high‐performance liquid chromatography with diode array and mass and tandem mass spectrometric detections. Thirty‐five coloured flavanol‐anthocyanin compounds formed by direct reaction or by acetaldehyde‐mediated condensation have been identified. For direct reaction derivatives, two different fragmentation patterns (one of them not previously reported) have been observed depending on the position of flavanol in the coloured derivative. Several compounds have been identified in aged wines for the first time to the authors' knowledge, like (+)‐gallocatechin‐cyanidin‐3‐glucoside and (+)‐catechin‐cyanidin‐3‐glucoside Conclusions: The developed analytical procedure has allowed the identification of some compounds for the first time, and two different fragmentation patterns have been observed depending on the position of flavanol in the pigment. Significance of the Study: The establishment of different fragmentation patterns allows the structural elucidation of unknown compounds.