Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes
In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3665 |
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| author | Jialin Dai Yanye Ruan Ying Feng Bin Li |
| author_facet | Jialin Dai Yanye Ruan Ying Feng Bin Li |
| author_sort | Jialin Dai |
| collection | DOAJ |
| description | In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS−PC−PCCA had the highest EE (48.13 ± 2.73%) except for WPI−PC−PCCA; furthermore, it had a medium size (200−300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS−PC−PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI−PC−PCCA. Furthermore, CS−PC−PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability. |
| first_indexed | 2024-03-09T18:20:24Z |
| format | Article |
| id | doaj.art-390fd7dfad274342a36eac8ddf6c49c7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:24Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-390fd7dfad274342a36eac8ddf6c49c72023-11-24T08:22:21ZengMDPI AGFoods2304-81582022-11-011122366510.3390/foods11223665Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin ComplexesJialin Dai0Yanye Ruan1Ying Feng2Bin Li3Food College, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, ChinaFood College, Shenyang Agricultural University, Shenyang 110866, ChinaFood College, Shenyang Agricultural University, Shenyang 110866, ChinaIn this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS−PC−PCCA had the highest EE (48.13 ± 2.73%) except for WPI−PC−PCCA; furthermore, it had a medium size (200−300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS−PC−PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI−PC−PCCA. Furthermore, CS−PC−PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.https://www.mdpi.com/2304-8158/11/22/3665purple corn anthocyaninphysicochemical propertiesbioactivitystructural characterizationin vitro gastrointestinal digestion |
| spellingShingle | Jialin Dai Yanye Ruan Ying Feng Bin Li Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes Foods purple corn anthocyanin physicochemical properties bioactivity structural characterization in vitro gastrointestinal digestion |
| title | Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes |
| title_full | Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes |
| title_fullStr | Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes |
| title_full_unstemmed | Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes |
| title_short | Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes |
| title_sort | physical properties α glucosidase inhibitory activity and digestive stability of four purple corn cob anthocyanin complexes |
| topic | purple corn anthocyanin physicochemical properties bioactivity structural characterization in vitro gastrointestinal digestion |
| url | https://www.mdpi.com/2304-8158/11/22/3665 |
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