article · ACS Omega
Anthocyanins from strawberries are sensitive natural compounds whose instability restricts their use in food supplementation and commercial processing. Complexing these strawberry anthocyanins with beta-cyclodextrin and starch substantially increases their resistance to environmental stressors including heat, hydrogen peroxide, visible light, and ultraviolet radiation. Exposure to hydrogen peroxide causes free anthocyanins to lose over eighty percent of their stability within six hours, whereas binding with beta-cyclodextrin preserves nearly half and starch retains over ninety-six percent. Over sixty days of light exposure, free anthocyanins in solid and solution forms degrade substantially, while complexes with beta-cyclodextrin and starch maintain stabilities above ninety percent. Against ultraviolet irradiation over 168 hours, complexation also offers protective effects. Molecular analyses revealed that photoirradiation typically disrupts the conjugated flavylium ring of key strawberry compounds such as pelargonidin and cyanidin hexoses, and molecular docking established the binding interactions involved.
Natural red pigments like strawberry anthocyanins offer valuable nutritional benefits but break down rapidly during processing and storage. By encapsulating these pigments using common carbohydrates such as starch and beta-cyclodextrin, their shelf life and resilience against light, oxygen, and heat can be significantly extended. This supports the development of more stable natural colourants and antioxidant ingredients.
This work points towards formulations for the food industry and food supplementation sectors seeking stable natural colourants and antioxidants. Because the study relies on laboratory degradation testing, binding models, and chemical analysis, the technology remains at an early stage of research before industrial formulation and processing trials can be realised.
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The instability of anthocyanins limits their application in food supplementation and in the food industry. Stabilities of strawberry anthocyanins (AN) were improved by complexation with both β-CD and starch against heat, H<sub>2</sub>O<sub>2</sub>, light, and UV irradiation. The stability of AN against H<sub>2</sub>O<sub>2</sub> (2.21 mM) dropped (<20%) in 6 h but was enhanced in β-CD (49.32%) and starch (96.84%) complexes. Under light conditions, AN in the solid and solution (3.88 g/100 mL) forms degraded to 36.49 and 11.11%, while β-CD and starch complexes displayed stabilities of 98.20 and 91.76%, respectively, after 60 days. Under UV irradiation, AN showed similar instability where both AN forms expressed stabilities of 36.75 and 66.18%, respectively, after 168 h, while β-CD and starch complexes exhibited 51.13 and 40.10%, respectively. LC-MS-ESI showed that photoirradiation of both destroyed the full conjugation of the flavylium ring of the major components, pelargonidin and cyanidin hexoses; the mechanism was proposed. Docking binding models of major AN components in β-CD were obtained.
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DOI: 10.1021/acsomega.3c06311
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