Journal
FOOD CHEMISTRY
Volume 162, Issue -, Pages 16-21Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.029
Keywords
Purple sweet potato; Anthocyanin; Colour fluctuation; Colour stability; Sodium dodecyl sulphate; Surfactant
Funding
- National Natural Science Foundation of China [31101226]
- Foundation of Fuli Institute of Food Science
- Zhejiang University
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Anthocyanins are intriguing natural pigments with beneficial bioactivities and their colour is extremely susceptible to acidity variation. Minimisation of colour fluctuation is essential to maintain quality consistency in food industry. A new strategy employing surfactants to mimic encapsulation was attempted with typical anionic, cationic and nonionic surfactants and proved effective although the traditional copigmentation method was inactive. The exceptional colour fluctuation buffering effect of anionic surfactants especially sodium dodecyl sulphate (SDS) was revealed and then carefully analysed by colonmetric and spectroscopic methods. The outstanding activity of SDS presumably resulted from effective shielding of anthocyanins from external acidity through strong interaction with the positively charged flavylium cations owing to its anionic nature. These results suggest SDS is a valuable additive for buffering colour fluctuation of anthocyanins. The strategy of surfactant will be useful for buffering colour fluctuation of natural colourants. (c) 2014 Elsevier Ltd. All rights reserved.
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