Method for improving stability of anthocyanin

Patent metadata

Field	Value
Publication number	US-12167741-B2
Application number	US-201917416347-A
Country	US
Kind code	B2
Filing date	Oct 23, 2019
Priority date	Aug 29, 2019
Publication date	Dec 17, 2024
Grant date	Dec 17, 2024

Abstract

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

First claim

The invention claimed is:

1. A method for improving stability of an anthocyanin, comprising the following steps:
1) Adding a starch to an aqueous solution of hydrochloric acid to form a starch solution, adding an anthocyanin to the starch solution to form a system, and subjecting the system to a high hydrostatic pressure treatment; and
2) Subjecting a mixture obtained from the high hydrostatic pressure treatment to low-temperature storage.

2. The method according to claim 1 , wherein, in step 1), the starch is at least one selected from the group consisting of potato starch, corn starch, amylose, and amylopectin;
the aqueous solution of hydrochloric acid has a pH value of 3 to 5; and
a mass-volume ratio of the starch, in grams, to the aqueous solution of hydrochloric acid, in milliliters, is between 1:1000 and 1:10.

3. The method according to claim 1 , wherein in step 1), the anthocyanin comprises an anthocyanin monomer, a glycosylated/acylated anthocyanin, a small-molecular-weight aggregate of an anthocyanin, a mixture of anthocyanins, or a crude extract of anthocyanin; and
the system has an anthocyanin concentration of 10 −6 to 10 −1 g/L.

4. The method according to claim 1 , wherein in step 1), the high hydrostatic pressure treatment is conducted at a pressure of 100 to 600 MPa; and
the high hydrostatic pressure treatment is conducted for a time period of 1 to 20 minutes.

5. The method according to claim 1 , wherein in step 2), the low-temperature storage is conducted at a temperature of 0 to 10° C. and maintained for a time period of up to 30 days.

6. The method according to claim 1 , further consisting of an operation of subjecting the mixture obtained from the low-temperature storage to centrifugal separation to collect a liquid starch-anthocyanin complex;
wherein the operation further comprises an operation of freeze drying the obtained liquid starch-anthocyanin complex to obtain a solid anthocyanin-starch complex.

7. A method of processing and storage of foods rich in anthocyanins, comprising
1) Adding a starch to an aqueous solution of hydrochloric acid to form a starch solution, adding an anthocyanin to the starch solution to form a system, and subjecting a resulting system to a high hydrostatic pressure treatment; and
2) Subjecting a mixture obtained from the high hydrostatic pressure treatment to low-temperature storage.

8. The method according to claim 7 , wherein
in step 1), the anthocyanin is selected from the group consisting of an anthocyanin monomer, a glycosylated/acylated anthocyanin, a small-molecular-weight aggregate of an anthocyanin, a mixture of anthocyanins, and a crude extract of an anthocyanin; and
the system has an anthocyanin concentration of 10 −6 to 10 −1 g/L.

9. The method according to claim 7 , wherein in step 1), the high hydrostatic pressure treatment is conducted at a pressure of 100 to 600 MPa; and
the high hydrostatic pressure treatment is conducted for a time period of 1 to 20 minutes.

10. The method according to claim 7 , wherein in step 2),
the low-temperature storage is conducted at a temperature of 0 to 10° C. and
is maintained for a time period of up to 30 days.

Assignees

• Univ China Agricultural

Inventors

• Wang Yongtao
• Liao Xiaojun
• Zhao Liang
• Li Yuwan

Classifications

• A23B2/779 Primary

  Sugars; Derivatives thereof · CPC title

• A23B2/103

  using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas · CPC title

• A23B2/771 Primary

  Organic compounds containing hetero rings · CPC title

• A23L5/43

  using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives · CPC title

• A23L33/125

  containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21) · CPC title