Colour stability of anthocyanins in aqueous solutions at various pH values

This study focuses on the impact of anthocyanin structures such as 5-glucosidic substitution and aromatic acylation on anthocyanin, colour and stability at various pH values. Two concentrations (0.05 and 0.15 mM) of cyanidin 3-glucoside (1), cyanidin 3-(2″-glucosylglucoside)-5-glucoside (2), and cyanidin 3-(2″-(2^′′′-sinapoylglucosyl)-6″-sinapoylglucoside)-5-glucoside (3) in aqueous solutions were studied at fourteen pH levels between 1.1 and 10.5 during a 98 day period at 10 °C. The three pigments represent the structural variation of many anthocyanins isolated from fruits and vegetables. Colours were expressed by the CIELAB coordinates h_ab, (hue angle), C^* (chroma=saturation), and L^* (lightness), as well as by visible absorption maxima (λ_max) and molar absorption coefficients (ε). Limitations of using only spectral parameters, such as λ_max and ε, to express colour variations, were revealed. Pigment 2 was more unstable than 1 at most pH values, showing lower C^* and higher L^* values after storage for only hours in neutral and weakly acid solutions. Pigment 3 showed higher colour stability than the nonacylated forms at all pH values but pH 1.1, where all pigments retained their colours in the storage period, and in the most alkaline solutions, where all pigments experienced dramatic colour changes. Of potential importance for some food products, in solutions with pH 4.1 and 5.1, 3 maintained nearly the same h_ab, C^*, and L^* values during the whole measuring period (98 days), in contrast to pigments 1 and 2. The hue angle shift towards bluish tones in freshly made samples of anthocyanins with 5-glucosidic substitution, were amplified with aromatic acylation (3) throughout the entire pH range except pH 10.5. The variations in the results emphasizes the importance of structure for anthocyanin properties in fresh and processed fruits and vegetables.     

Temperature effect on solubility of aroma compounds in various aqueous solutions

Solubility of nine aroma compounds (methyl ketones, ethyl esters, aldehyde and alcohol) in various aqueous solutions was measured by the mutual solubility method from −10 to +10 °C. Influence of both, the nature (carbohydrates and polyols) and the substrate concentration (from 0 to 57.5g/100 g) on aroma solubility in aqueous solutions was studied. Aroma solubility in water decreased when aroma hydrophobicity increased. Aroma solubility in various aqueous solutions decreased when substrate concentration increased; their solubility was higher in polyols solutions than in polysaccharides ones. Temperature effect on aroma solubility showed a noncontinuous evolution for solutions without ice: from +25 to +4 °C, solubility decreased, then from +4 to −5 °C, solubility increased. Finally, from −5 to −10 °C solubility decreased once again. The same behavior was observed for all studied media. Comparison with other characteristics (such as density and water structure) of the aqueous solutions was done in order to better understand this temperature effect on aroma solubility.     

Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

Thirteen anthocyanins were identified in the purple-fleshed sweet potato cultivar Jihei No. 1. The main anthocyanins were 3-sophoroside-5-glucoside derivatives from cyanidin and peonidin, acylated with p-hydroxybenzoic acid, ferulic acid, or caffeic acid. A unique anthocyanin, delphinidin-3,5-diglucoside was also found. The thermal stability of purple-fleshed sweet potato anthocyanins (PSPAs) followed a first-order kinetics model. Aqueous solutions with various pH (2, 3, 4, 5, and 6) and fruit juices (apple, pear, grapefruit, orange, tangerine, kiwifruit, and lemon) were coloured with PSPAs. The enrichment and degradation kinetics of anthocyanins in these matrices were investigated at 80, 90, and 100 °C. A higher stability of anthocyanins was obtained in aqueous solutions with pH 3 and 4 and in apple and pear juices. Moreover, the activation energies for PSPA degradation in aqueous solutions with various pH and fruit juices ranged from 66.56 kJ/mol to 111.57 kJ/mol and 46.76 kJ/mol to 75.68 kJ/mol, respectively.     

Naming and identification of tastes in aqueous solutions

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

Bromamine decomposition kinetics in aqueous solutions

The objectives of this study are to investigate the kinetics of bromamine decomposition and to identify the corresponding relevant reactions. Experiments were performed with a stopped-flow spectrophotometer system. Experimental variables investigated included pH (6.5-9.5), bromamines concentration (0.15-0.50 mM), ammonia to bromine ratio (5-100), and phosphate and carbonate buffers concentration (5-40 mM). The experimental results were consistent with a reaction scheme that involved the reversible disproportionation of monobromamine into dibromamine and ammonia (2NH2Br (k1)<=>(k(-1)) NHBr2 + NH3), followed by irreversible decomposition of monobromamine and dibromamine into products (2NHBr2 (k2) --> products and NH2Br + NHBr2 (k3) --> products). The monobromamine disproportionation reaction was found to undergo general acid catalysis, and the two subsequent decomposition reactions were found to experience base catalysis. Experimental results were analyzed for the determination of catalysis terms corresponding to H+, NH4+, H2PO4-, HCO3-, and H2O for rate constants k1 and k(-1); HPO4(2-) and H2O for k2; and OH-, CO3(2-), and H2O for k3. These constants were fitted with the Br?nsted relationship, and the resulting fitting expressions were used to calculate any relevant catalysis rate constants that could not be determined at the range of experimental conditions used.     

水溶液中染料聚醚衍生物的性能

采用表面张力法、荧光光谱法和动态光散射法研究了染料聚醚衍生物在水溶液中的性质,包括表面活性、微极性、临界胶束浓度、单个吸附分子所占面积和胶束动力学直径等,推测了其形成胶束结构形态,并与相应聚醚进行对比.结果表明,染料聚醚衍生物的表面活性比聚醚更高,在质量浓度大于0.5 g/L的水溶液中可形成稳定的动力学直径在50～ 150 nm的胶束,其胶束结构疏松,内部被水分子高度溶胀.     

Naming and identification of tastes in aqueous solutions.

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

LiOH复合溶剂体系直接溶解法制备新型再生纤维素纤维

首次发现纤维素可快速溶解于LiOH/硫脲/尿素水溶液中。通过偏光显微镜进行了观察,纤维素在新溶剂体系中的溶解过程,并通过湿法纺丝技术在10%(质量分数)H2SO4/12.5%(质量分数)Na2SO4的凝固浴中凝固再生纤维素,成功制备了新型纤维素纤维。再生纤维的结构通过扫描电镜和广角X射线衍射进行了表征,研究发现,这种再生纤维分子量较高,形态上具有圆形的截面和光滑的表面,结构上属于典型的纤维素Ⅱ,并具有较高的结晶度。这些形态结构特性保证了新纤维具有较好的力学性能。     

Monoammonium glycyrrhizinate stability in aqueous buffer solutions

The objective of this research is to evaluate the thermal stability of monoammonium glycyrrhizinate. Thermodegradation of solutions of monoammonium glycyrrhizinate at various temperatures (50, 70 and 90°C) was studied. This degradation appeared to follow first-order kinetics independently of temperature and was found to be pH dependent. The experiments revealed an activation energy (E_a) of about 33 kJ mol⁻¹ and a t_90% of about 3 years at 20°C in a pH range from 7 to 9. So it can be concluded that monoammonium glycyrrhizinate is stable in a pH range from 7 to 9. It can be interesting for use in oral care or in food industry. © 1998 SCI.     

Viscosity of aqueous solutions of gum ghatti

Gum ghatti contains a soluble gum and an insoluble gel which partially dissolves on boiling. Maceration of the gel in water gives a perfectly stable dispersion which for practical purposes behaves as a solution. The viscosity of the gel dispersion is ca 10–30 times that of the soluble gum. The proportion of gel in four commercial batches of gum ghatti varied from 8 to 23 %. The viscosity of the whole gum dispersion depends largely on the proportion of gel. The viscosity of gum ghatti can be closely controlled by blending to a fixed proportion of gel.     

不同品种高粱糊化特性研究

为研究高粱糊化特性,以不同品种高粱为原料,采用Brabender型粘度仪描绘出粘度曲线,测评不同品种高粱糊化特性各项指标;结果表明,不同品种高粱由于其淀粉组成、结构、性质不同,具有不同糊化特性。     

Kinetics and mechanisms of radiolytic degradation of nitrobenzene in aqueous solutions

Steady-state radiolysis experiments were performed to gain insight into the kinetics and mechanisms of nitrobenzene (NB) degradation in aqueous solutions. The degradation of NB under gamma-ray irradiation followed pseudo-first-order kinetics, and the pseudo first-order rate constant and the initial G value of NB decomposition were functionally related to both the initial NB concentration and the irradiation dose rate. Under oxidative conditions, complete mineralization of NB was achieved, whereas no total organic carbon reduction was observed under reductive conditions. The radiolytic products of NB under various conditions were identified using FTIR and GC-MS analyses. The mechanisms behind the radiolytic degradation of NB under both oxidative and reductive conditions were proposed schematically in light of the degradation products observed. In addition, calculations based on ab initio molecular orbital and density functional theory provided support for the proposed mechanisms and the preferred pathways among all the possible reactions.     

Oligomer formation in evaporating aqueous glyoxal and methyl glyoxal solutions

Glyoxal and methyl glyoxal are common secondary atmospheric pollutants, formed from aromatic and terpene precursors. Both compounds are extremely water-soluble due to dihydrate formation and partition into cloudwater. In this work, FTIR-ATR and mass measurements indicate that both compounds remain primarily in the condensed phase due to oligomer formation when aqueous solution droplets are evaporated, regardless of concentration (> or = 1 mM) or, for glyoxal, droplet evaporation rate. FTIR spectral analyses suggestthat oligomer formation is triggered by conversion from dihydrate to monohydrate forms, which are still nonvolatile but contain reactive carbonyl groups. Methyl glyoxal hemiacetal formation is observed by changes in the C-0/C=0 stretch peak area ratio. The formation of glyoxal oligomers is detected by a dramatic shift of the C-0 stretching peak toward low frequencies. Glyoxal oligomer peaks at 1070 cm(-1), 950 cm(-1), and 980 cm(-1) are assigned to free C-OH stretch, dioxolane-linked C-OC asymmetric stretch, and tentativelyto non-dioxolane-linked C-OC stretches, respectively. Acids have little effect on glyoxal oligomer formation; however, base interrupts oligomer formation by catalyzing glyoxal hydration and disproportionation to glycolic acid. Since glyoxal and methyl glyoxal are commonly found in cloudwater and are expected to remain largely in the aerosol phase when cloud droplets evaporate, this process may be a source of secondary organic aerosol by cloud processing.     

Interaction of calcium carbonates with lead in aqueous solutions

Pure calcium carbonate (calcite and aragonite) solid materials of different particle size (100-200 microm fragments and millimeter-sized single crystals) were interacted with Pb in aqueous solutions at room temperature under atmospheric PCO2. In the case of the micrometer-sized samples, the macroscopic investigation using a batch-type treatment procedure (solutions between 10 and 1000 mg/L Pb) and ICP-AES, SEM-EDS, and powder-XRD showed that the metal is readily removed from the aqueous media by both materials and indicated the sorption processes (mainly surface precipitation leading to overgrowth of cerussite and hydrocerussite crystals) taking place in parallel with surface dissolution processes. The various processes occurring at the calcium carbonate solid-water interface were clearly distinguished and defined in the case of the millimeter-sized samples interacted with 1000 mg/L Pb using a combination of wet-chemical, in-situ (AFM) and ex-situ (AFM, SEM) microscopic, and surface spectroscopic (XPS, 12C-RBS) techniques. The in-situ AFM data revealed the dissolution processes on the surface of the calcium carbonates and the simultaneous heterogeneous nucleation of lead carbonate phases and confirmed the secondary dissolution of lead carbonate crystals grown epitaxially from the initial nuclei. The XPS spectra confirmed that adsorption of Pb occurs simultaneously to dissolution at short interaction times (less than approximately 10 min, prior to precipitation-nucleation/crystal growth) in the case of both CaCO3 polymorphs and that the calcite surface with adsorbed Pb may have an aragonite-type character. The 12C-RBS spectra indicated that absorption (incorporation of Pb2+ ions) also takes place in parallel at the surface layers of the calcium carbonates, resulting in formation of solid solutions.     

Factors affecting solubility of calcium lactate in aqueous solutions

Calcium lactate (CaL2) crystal formation on the surface of cheese continues to be a widespread problem for the cheese industry despite decades of research. To prevent those crystals from forming, it is necessary to keep the concentration of CaL2 below saturation level. The limited data available on the solubility of CaL2 at conditions appropriate for the storage of cheese are often conflicting. In this work, the solubility of L(+)-CaL2 in water was evaluated at 4, 10, and 24 degrees C, and the effects of salt and pH at those temperatures were investigated. The effects of additional calcium and lactate ions on solubility also were studied. The results suggested that temperature and the concentration of lactate ions are the main factors influencing the solubility of CaL2, with the other parameters having limited effect.     

Rheological behaviour of tamarind seed gum in aqueous solutions

Tamarind seed gum as seed polysaccharide from Tamarindus indica L. has been characterized for physicochemical and rheological properties in the present work. The structural analysis determined the presence of glucose:xylose:galactose in a molar ratio of 2.61:1.43:1.The Huggins and Kraemer plots obtained by capillary viscometry gave an intrinsic viscosity of 4.7 dl g⁻¹ and the viscosity average molecular mass was calculated to be 9.18 × 10⁵ g mol⁻¹ using the Mark-Houwink relationship. The steady shear and dynamic viscoelasticity properties of tamarind seed gum in aqueous solutions at different concentrations were investigated at 20 °C using a Haake Rheometer RS75. The tamarind seed gum solutions clearly exhibited shear-thinning flow behaviour at high shear rate and Newtonian region occurred at low shear rate range, however, at higher concentrations, pronounced shear thinning was observed. The value of zero shear viscosity (η₀) was estimated by fitting Cross and Carreau models. The specific viscosity at zero shear rate (η_sp0) was plotted against the coil overlap parameter (C[η]) and the slopes of the lines in the dilute and semi-dilute regions were found to be ∼2.2 and 4.3, respectively. The value of the critical concentration (C^∗) was about 4.23/[η]. While, the mechanical spectra in the linear viscoelastic region of tamarind seed gum solutions showed the typical shape for macromolecular solutions. Plots of η versus γ and η^∗ versus ω were superimposable and hence obey the Cox-Merz rule.     

Binding of resveratrol with sodium caseinate in aqueous solutions

The interaction between resveratrol (Res) and sodium caseinate (Na-Cas) has been studied by measuring fluorescence quenching of the protein by resveratrol. Quenching constants were determined using Stern–Volmer equation, which suggests that both dynamic and static quenching occur between Na-Cas and Res. Binding constants for the complexation between Na-Cas and Res were determined at different temperatures. The large binding constants (3.7–5.1 × 10⁵ M⁻¹) suggest that Res has strong affinity for Na-Cas. This affinity decreases as the temperature is raised from 25 to 37 °C. The binding involves both hydrogen bonding and hydrophobic interaction, as suggested by negative enthalpy change and positive entropy change for the binding reaction. The present study indicates that Na-Cas, a common food protein, may be used as a carrier of Res, a bioactive polyphenol which is insoluble in both water and oils.     

Temperature and wavelength dependence of nitrite photolysis in frozen and aqueous solutions

While the photolysis of nitrite is an important source of hydroxyl radical (*OH) in some natural waters, its wavelength and temperature dependence have not been fully described in solution. In addition, there are no studies of this reaction on ice, although there is evidence of nitrite production in snow. To address these gaps, we have measured the wavelength and temperature dependence of the quantum yields of *OH from the photolysis of frozen and aqueous NO2-. From our solution and ice results, we derive a master equation that describes the *OH quantum yield from NO2 photolysis as a function of both temperature (240-295 K) and illumination wavelength (302-390 nm): phi(NO1- -->OH*)(T,lamda) = (Y0 + a/(1 + exp((lamda-c)/b)))exp-(((e lamda) + f)/R) x (1/295 - 1/T)) where Y0 = 0.0204 +/- 0.0010, a = 0.0506 +/- 0.0022, b = 11.2 +/- 1.2, c = 332 +/- 1, e = 20.5 +/- 3.2, f = 7553 +/- 1204, uncertainties represent 1 standard error, Tis the temperature (K), Ris the gas constant (8.314 J mol(-1) K(-1)), and lamda is the wavelength (nm). Using these results we predict the pseudo-steady-state concentrations of nitrite on sunlit polar snow grains and compare the relative importance of the photolysis of nitrite, nitrate, and hydrogen peroxide as sources of snow-grain *0H.     

Degradation kinetics of rebaudioside A in various buffer solutions

Rebaudioside A is a noncaloric high‐intensity sweetener extracted from Stevia rebaudiana. For it to be used in foods, rebaudioside A needs to be stable during processing and storage. This study evaluated the kinetics of rebaudioside A degradation in 0.02 and 0.1 m citrate and phosphate buffer solutions at pH 3, 5 and 7 stored at 20, 30 and 40 °C for 9 months. At pH 3 and temperatures less than 30 °C, degradation was slow (i.e. less than 6% loss in 6 months) and not affected by buffer type or buffer concentration. At pH 7, the degradation of rebaudioside A increased dramatically in phosphate buffer (losses of up to 25% in 6 months at 30 °C), while remaining relatively slow in citrate buffer (less than 5% loss). The degradation rates at pH 7 increased 2.6 times as the concentration of phosphate buffer increased. For optimum stability of beverages containing rebaudioside A, formulations with lower concentrations of citrate buffer stored at lower temperatures are recommended.