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Synergistic effects of intermolecular copigmentation and high-pressure processing on stabilizing mangosteen pericarp anthocyanins


Citation

Ijod, Giroon and Mohamed Nawawi, Nur Izzati and Qoms, Mohammed S. and Rashedi Ismail Fitry, Mohammad and Abd Rahim, Muhamad Hafiz and Charalampopoulos, Dimitris and Sulaiman, Rabiha and Mohd Adzahan, Noranizan and Mohamad Azman, Ezzat (2025) Synergistic effects of intermolecular copigmentation and high-pressure processing on stabilizing mangosteen pericarp anthocyanins. Food Chemistry, 480. art. no. 143888. pp. 1-13. ISSN 0308-8146; eISSN: 1873-7072

Abstract

The mangosteen pericarp contains unstable non-acylated ACNs, rendering it prone to degradation. Therefore, intermolecular copigmentation of semi-purified ACNs (SPA) with tartaric acid (SPA-TA), sinapic acid (SPA-SA), catechin (SPA-CE), and sucrose (SPA-SU) in 1:5 and 1:10 M ratios were used to increase their stability during storage for 77 days at 25 ± 1 °C in pH 3 buffer solution. The SPA-TA1:5 complex showed the significant highest stability of total monomeric ACN content (TMAC) with a half-life (t1/2) = 56.9 days, cyanidin-3-O-sophoroside (C3S) with t1/2 = 48.1 days and color retention (69.80 %) compare to SPA with TMAC (t1/2 = 37.4), C3S (t1/2 = 13.3) and color retention (57.2 %) after 49 days (p < 0.05). The thermal stability of SPA-TA1:5 at 60 °C improved after high-pressure processing (HPP) at 300 and 500 MPa for 10 min. Fourier-transform infrared spectroscopy (FT-IR) and molecular docking indicate copigmentation interactions, including hydrogen bonding and π-π interactions. This study demonstrates a sustainable method to stabilize non-acylated ACNs, offering a natural alternative to synthetic dyes for food and beverage applications.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2025.143888
Publisher: Elsevier
Keywords: Copigment; Cyanidin-3-O-sophoroside; Natural colorant; Phenolics; Stability; Sustainability; Waste valorization
Depositing User: Mr. Mohamad Syahrul Nizam Md Ishak
Date Deposited: 22 May 2025 00:56
Last Modified: 22 May 2025 02:27
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2025.143888
URI: http://psasir.upm.edu.my/id/eprint/117430
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