Journal
CARBOHYDRATE POLYMERS
Volume 255, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.117432
Keywords
Anthocyanins; Flavylium cation stabilization; Grape pectic polysaccharides; Isothermal titration calorimetry; Malvidin-3-O-beta-D glucoside; UV-visible
Categories
Funding
- FCT/MCTES
- FEDER [UIDB/50006/2020, UID/QUI/00062/2019]
- FCT [CEECIND/00029/2018]
- FEDER - Fundo Europeu de Desenvolvimento Regional funds through the COMPETE 2020 - Operational Programme for Competitiveness and Internationalization (POCI), Portugal 2020
- Portuguese funds through FCT - Fundacao para a Ciencia e a Tecnologia/Ministerio da Ciencia, Tecnologia e Ensino Superior [POCI-01-0145-FEDER-007274]
- Porto Neurosciences and Neurologic Disease Research Initiative at I3S - Norte Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (FEDER) [Norte-01-0145-FEDER-000008]
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The study showed that polysaccharides richer in homogalacturonan domains have higher binding affinity to malvidin-3-O-beta-D-glucoside and can promote anthocyanins color stabilization. Cold carbonate extracted pectic polysaccharide structures preferentially stabilize the flavylium cation, enhancing the hydration equilibrium constant of malvidin-3-O-beta-D-glucoside.
Grape pectic polysaccharides-malvidin 3-O-beta-D-glucoside binding was studied, aiming to unveil the impact of structural diversity of polysaccharides on anthocyanins-polysaccharides interactions. Polysaccharides were extracted with solutions of imidazole (ISP) and carbonate at 4 degrees C (CSP-4 degrees C) and room temperature (CSP-RT) and also recovered from the dialysis supernatant of the remaining cellulosic residue after the aqueous NAOH extraction of hemicellulosic polysaccharides (Sn-CR). Polysaccharides richer in homogalacturonan domains, like those present in the CSP-4 degrees C fraction had approximately 50-fold higher binding affinity to malvidin-3-O- beta-D-glucoside, than polysaccharides with side chains (as ISP and CSP-RT extractable polysaccharides). CSP-4 degrees C polysaccharides showed a positive effect on malvidin-3-O beta-D-glucoside colour fading. Hydration equilibrium constant of malvidin-3-O- beta-D-glucoside in the presence of CSP-4 degrees C polysaccharides was higher, showing the preferential stabilization of the flavylium cation. The results showed that anthocyanins colour stabilization can be promoted by pectic polysaccharide structures such as those extracted by cold carbonate.
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