这项研究探讨了高静水压力(HHP)和蛋白质(即,BSA和HSA)在中性pH下影响花青素-3-O-葡萄糖苷(C3G)的颜色和化学稳定性。HHP处理(100-500MPa,0-20分钟,25°C)不影响磷酸盐缓冲液(PB)和MOPS缓冲液中的C3G含量。然而,由于压力引起的pH降低,PB中发生了C3G的显着颜色损失(例如,从7到4.8在500兆帕),加速了C3G的水合作用,将其从有色物种转变为无色物种。因此,MOPS缓冲液用于随后的稳定性实验,以评估蛋白质和HHP对热的影响,storage,和C3G的紫外光稳定性。最初,在加热和储存过程中发生快速的颜色损失,主要是由于C3G的可逆水合作用,直到与无色物种达到平衡,其次是较慢的平行降解。HSA在平衡状态下增加了有色物种的比例,但加速了热降解,而BSA的影响很小。紫外光照射加速了C3G有色物种的降解,导致直接降解而不转化为无色物种,蛋白质的存在进一步加剧了一个过程。HHP对C3G稳定性表现出可忽略的影响,而与蛋白质添加无关。这些发现提供了在HHP和蛋白质相互作用下花色苷稳定性的见解,有助于开发未来的配方和处理策略,以提高稳定性和更广泛的应用。
This study explored how high hydrostatic pressure (HHP) and proteins (i.e., BSA and HSA) influence the color and chemical stability of cyanidin-3-O-glucoside (C3G) at neutral pH. HHP treatments (100-500 MPa, 0-20 min, 25 °C) did not affect C3G content in phosphate buffer (PB) and MOPS buffer. However, significant color loss of C3G occurred in PB due to pressure-induced pH reduction (e.g., from 7 to 4.8 at 500 MPa), which accelerated the hydration of C3G, converting it from colored to colorless species. Consequently, MOPS buffer was employed for subsequent stability experiments to assess the impact of protein and HHP on the thermal, storage, and UV light stability of C3G. Initially, rapid color loss occurred during heating and storage, primarily due to the reversible hydration of C3G until equilibrium with colorless species was reached, followed by slower parallel degradation. HSA increased the fraction of colored species at equilibrium but accelerated thermal degradation, while BSA had minimal effects. UV light irradiation accelerated the degradation of C3G colored species, causing direct degradation without conversion to colorless species, a process further intensified by the presence of proteins. HHP exhibited a negligible effect on C3G stability regardless of protein addition. These findings provide insights into anthocyanin stability under HHP and protein interactions, contributing to the development of future formulation and processing strategies for improved stability and broader applications.