Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside.

Wenjia He, Zhucheng Yin, Shuxun Liu, Yao Chen, Xuejiao Qie, Jie Chen, Maomao Zeng, Fang Qin, Zhiyong He

Food chemistry 2021 May 30

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Native and preheated whey protein isolates (WPI) and casein (at 55 °C-90 °C) were used as protective carriers. Three bioactive compounds, including (-)-Epigallocatechin-3-gallte (EGCG), gallic acid, and vitamin C, were added to enhance the stability of cyanidin-3-O-glucoside (C3G). Under acidic (pH 3.6) and neutral (pH 6.3) conditions, both native and preheated milk proteins showed significant protective effect on C3G. WPI preheated at 85 °C presented the best protective effect on C3G under neutral condition by reducing its thermal, oxidation, and photo degradation rates 25.0%, 38.0%, and 41.1%, respectively. The addition of vitamin C into the protein-anthocyanin solutions accelerated the color loss of C3G, whereas EGCG and gallic acid improved its thermal stability. Among the bioactive compounds, gallic acid provided the most significant protective effect on C3G by further decreasing the thermal degradation rate of C3G 44.6% as a result of the formation of 85 °C preheated WPI-gallic acid-C3G complexes. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Wenjia He, Zhucheng Yin, Shuxun Liu, Yao Chen, Xuejiao Qie, Jie Chen, Maomao Zeng, Fang Qin, Zhiyong He. Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. Food chemistry. 2021 May 30;345:128829