Research & Reviews: Journal of Microbiology and Biotechnology
MenuE- ISSN: 2320 - 3528
P- ISSN: 2347 - 2286
E- ISSN: 2320 - 3528
P- ISSN: 2347 - 2286
Hussein M Ali
Ain Shams University, Egypt
ScientificTracks Abstracts: RRJMB
The instability of anthocyanins limits their application as supplementation and in food industry. Stabilities of strawberry anthocyanins (AN) were improved by complexation with both �?²-CD and starch against heat, H2O2, light and UV irradiation. Stability of AN against H2O2 (2.21 mM) dropped (< 20%) in 6 hours but enhanced in �?²-CD (49.32%) and starch (96.84%) complexes. Under light condition, AN in the solid and solution (3.88 g/100 mL) forms degraded to 36.49 and 11.11% while �?²-CD and starch complexes displayed stability 98.20 and 91.76% respectively after 60 days. Under UV irradiation, AN showed similar instability where both AN forms expressed stability 36.75 and 66.18% respectively after 168 hours while complexes exhibited 51.13 and 40.10% respectively. LC-MS-ESI showed that both photo-irradiation caused destruction of the full conjugation of the flavylium ring of the major components, pelagonidin and cyaniding hexoses. Unusual binding models were obtained by docking major AN components in �?²-CD. Highlights â�?¢ Enhancing stability of strawberry anthocyanins (AN) by inclusion complexation â�?¢ Complexes with �?²-cyclodextrin (�?²-CD) and starch were prepared and characterized â�?¢ Stabilities enhanced in both complexes against heat, H2O2, light and UV irradiation â�?¢ Products of photo-exposure were identified by LC-MSESI and mechanism was postulated â�?¢ Unusual binding models found by docking major AN in �?²-CD that maximizes interactions
Hussein M Ali is a faculty of Agriculture at Ain Shams University, Egypt. He also Director of Central Lab and he chief editor for Arab Universities Journal of Agricultural Sciences.