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• W3204205590 startingPage "131233" @default.
• W3204205590 abstract "3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.5-1.0 g/L), and colloidal properties and 10-week stability measured. Alginate equally stabilized both pigments at pH 5 (75% retention), but only LUT-EX at pH 3 (65%); viscosity and H-bonding contributed to the effects. By contrast, gum arabic highly stabilized API-EX (100%, pH 5), but not LUT-EX. Gum arabic formed a stable complex with apigeninidin via hydrophobic encapsulation, but much weaker complex with luteolinidin due to its more hydroxylated B-ring. Structure of 3DXA is critical to its interaction with hydrocolloids, thus pigment profile must be considered when selecting stabilizing polysaccharides." @default.
• W3204205590 created "2021-10-11" @default.
• W3204205590 creator A5053583748 @default.
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• W3204205590 date "2022-03-01" @default.
• W3204205590 modified "2023-10-06" @default.
• W3204205590 title "Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability" @default.
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• W3204205590 doi "https://doi.org/10.1016/j.foodchem.2021.131233" @default.
• W3204205590 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/34624780" @default.
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