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

Ijod, G., Nawawi, N. I. M., Qoms, M. S., Rashedi Ismail Fitry, M., Rahim, M. H. A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Sulaiman, R., Adzahan, N. M. and Azman, E. M. (2025) Synergistic effects of intermolecular copigmentation and high-pressure processing on stabilizing mangosteen pericarp anthocyanins. Food Chemistry, 480. 143888. ISSN 0308-8146 doi: 10.1016/j.foodchem.2025.143888

Abstract/Summary

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 molar ratios wereused 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℃ 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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/122014
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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