High hydrostatic pressure enhances the interaction, antioxidant activity, stability, between endogenous pectin and malvidin in‘Beibinghong'grapes

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-19 DOI:10.1016/j.foodhyd.2025.111776

Naiqun Zhao , Fengxian Qin , Youzhi Zhao , Haoran Qi , Yanzhuo Liu , Mingjie Hu , Liankui Wen , Xinyao Liu , Zhitong Wang

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Abstract

This paper studies the physicochemical properties, and structural characterization of endogenous pectins (GP1, GP2, GP3) extracted from ‘Beibinghong’ grape pomace using three techniques (high hydrostatic pressure extraction, high hydrostatic pressure cellulase extraction, and microwave-assisted extraction) and the interaction mechanism between the three pectins (GP) and malvidin (MV) was also explored under high hydrostatic pressure (HHP). GP1, GP2 and GP3 are all high methoxyl GP with HG regions as the main body, mainly containing galacturonic acid. GP1 and GP3 are similar, with large linear and regular smooth pectin structures, high esterification degree and high molecular weight. However, GP2 has more RGI regions, a more complex and branched structure, and a smaller esterification degree and molecular weight. At pH 4, time 15 min, mass ratio 1:9 (w/w) and pressure 350 MPa, the binding with MV, among which the binding rate of GP2-MV (56.35 ± 1.03 %) reached the maximum. UV–Vis, FTIR and XRD results showed that new intermolecular associations were formed between GP and MV through hydrophobic interactions and hydrogen bonds under HHP treatment. Zeta potential, Molecular adsorption docking confirms that GP and MV can bind through electrostatic interactions with van der Waals and that the pectin GP2-MV has the lowest adsorption binding energy (−250.1 kcal/mol) suggesting that MV adsorbs optimally to GP2. In addition, HHP treatment improved the storage stability, antioxidant activity and gastrointestinal stability of the complex. This study contributes to an in-depth understanding of the interactions between endogenous GP and MV molecules in HHP-treated ‘Beibinghong'grapes.

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高静水压力增强了“北冰红”葡萄内源果胶与malvidin的相互作用、抗氧化活性和稳定性

研究了高静水萃取、高静水纤维素酶萃取和微波辅助萃取三种技术从“北冰红”葡萄渣中提取的内源果胶（GP1、GP2、GP3）的理化性质和结构表征，并探讨了三种果胶（GP）在高静水萃取（HHP）条件下与malvidin （MV）的相互作用机理。GP1、GP2、GP3均为高甲氧基GP，以HG区为主体，主要含半乳糖醛酸。GP1和GP3相似，具有大的线性和规则的光滑果胶结构，高酯化度和高分子量。而GP2的RGI区域较多，结构更复杂、支化，酯化程度和分子量较小。在pH为4、时间为15 min、质量比为1:9 （w/w）、压力为350 MPa的条件下，与MV结合，其中GP2-MV的结合率为56.35±1.03%。紫外可见光谱（UV-Vis）、红外光谱（FTIR）和x射线衍射（XRD）结果表明，在HHP处理下，GP和MV之间通过疏水相互作用和氢键形成了新的分子间结合。分子吸附对接证实了GP和MV可以通过范德华静电相互作用结合，果胶GP2-MV具有最低的吸附结合能（- 250.1 kcal/mol），表明MV对GP2的吸附效果最好。此外，HHP处理提高了复合物的储存稳定性、抗氧化活性和胃肠道稳定性。本研究有助于深入了解经hhp处理的‘北冰红’葡萄内源GP和MV分子之间的相互作用。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.