Description
Title: Based on copigmentation, Improved Stability of Blue Color of Anthocyanins from Lycium ruthenicum Murr
Abstract: Rarely does blue food coloring come from nature. The objective of this research was to identify common copigment compounds that could be used to screen compounds that could enhance the blue tones of anthocyanins (ACNs) and to examine the impact of various copigments on the color stability of anthocyanins in neutral species. ACNs from Lycium ruthenicum Murr. (LR), which are complexed with food additives and biological agents, were evaluated using methods from the International Commission on Illumination (CIE) color space, UV, IR, NMR, atomic force microscopy (AFM), and computational chemistry. The findings show that the blue color of the ACNs is enhanced by ProXylane (PX), Ectoin (ECT), and dipotassium glycyrrhizinate (DG). Oxford Blue-like coloration, 2.13 and 0.14 nm of surface height, and marginally improved stability are all features of ACNs-PX. With a 24.5-fold increase in half-life and the highest complexation energy (50.63/49.15 kcal/mol), ACNs-DG exhibit increased stability due to hydrogen bonds and stacking forces. These results contribute to the widespread use of LR and provide a fresh viewpoint on the use of anthocyanin as a blue colorant.
Keywords: Lycium ruthenicum Murr.; anthocyanins; opigmentation; blue colour; stability
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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