ArticleFood technology and biotechnology2022
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation.
Article in Food technology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Influence of Enzymatic Acylation on the Stability and Antioxidant Properties of Cyanidin-3-Molecules (Basel, Switzerland) · 2025Article
- Exploring the mechanism of action of succinic acid in ovarian cancer via single-cell sequencing of the tumor immune microenvironment.Frontiers in oncology · 2025Article
- Factors affecting the stability of anthocyanins and strategies for improving their stability: A review.Food chemistry: X · 2024Review
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Authors and funding
8 authors.
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Abstract
Research background: Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. Experimental approach: In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process. Results and conclusions: The highest acylation conversion rate was 79.04% at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe Novelty and scientific contribution: Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries.
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