Abstract
Objective: This study aimed to explore the copigmentation formula of purple corn anthocyanins. Methods: In this study, fructose, tannic acid, and pectin were used as co-pigmentation. The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins, and the untreated purple corn was used as a control test. The anthocyanin components, color, texture, taste and antioxidant activity (DPPH free radical scavenging ability, ABTS free radical scavenging ability, and FRAP iron ion reducing ability) of purple corn after different treatments were determined. Results: 19% fructose, 0.07% tannic acid, and 1.9% pectin had the best copigmentation effect. Compared with the control group, the contents of cyanidin-3-O-glucoside, geranium-3-O-glucoside, and peony-3-O-glucoside in purple corn increased by 77.64%, 64.82%, and 54.75%, respectively. The total anthocyanin content increased by 67.98%. The L* value, b* value, and ΔE value of color decreased, while the a* value increased. Hardness, adhesiveness, and chewing type increased, while elasticity and cohesion decreased. The bitter, astringent, and astringent aftertastes differ slightly, as do the sour, sweet, salty, umami, bitter, and umami aftertastes. In the mass concentration range of 0.02~0.10 mg/mL, the DPPH free radical scavenging ability, ABTS free radical scavenging ability and FRAP iron ion reducing ability of purple corn anthocyanins were 39%~79%, 54%~74% and 27%~67%, respectively. Conclusion: The co-pigmentation effect of 19% fructose, 0.07% tannic acid, and 1.9% pectin on purple corn anthocyanins was the best.
Publication Date
4-30-2024
First Page
196
Last Page
202,216
DOI
10.13652/j.spjx.1003.5788.2023.80505
Recommended Citation
Wenqian, PANG; Rui, YU; Dajing, LI; Chunju, LIU; and Bing, BAI
(2024)
"Optimization of anthocyanin copigmentation formula of purple corn and its effect on the quality of purple corn,"
Food and Machinery: Vol. 40:
Iss.
3, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2023.80505
Available at:
https://www.ifoodmm.cn/journal/vol40/iss3/27
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