Synergistic effects of intermolecular copigmentation and high-pressure processing on stabilizing mangosteen pericarp anthocyanins

Ijod G 1 , Nawawi NIM 1 , Qoms MS 2 , Rashedi Ismail Fitry M 1 , Rahim MHA 2 , Charalampopoulos D 3 Show all authors , Sulaiman R 1 , Adzahan NM 1 , Azman EM 4

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Jalan Universiti 1, 43400, Universiti Putra Malaysia, Selangor, Malaysia
  • 2 Department of Food Science, Faculty of Food Science and Technology, Jalan Universiti 1, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • 3 Department of Food and Nutritional Sciences, University of Reading, Whiteknights, RG6 6AH, UK
  • 4 Department of Food Technology, Faculty of Food Science and Technology, Jalan Universiti 1, 43400, Universiti Putra Malaysia, Selangor, Malaysia. Electronic address: ezzat@upm.edu.my
Food Chem, 2025 Mar 16;480:143888.
PMID: 40120312 DOI: 10.1016/j.foodchem.2025.143888

Abstract

The mangosteen pericarp contains unstable non-acylated ACNs, rendering it prone to degradation. Therefore, intermolecular copigmentation of semi-purified ACNs (SPA) with tartaric acid (SPA-TA), sinapic acid (SPA-SA), catechin (SPA-CE), and sucrose (SPA-SU) in 1:5 and 1:10 M ratios were used to increase their stability during storage for 77 days at 25 ± 1 °C in pH 3 buffer solution. The SPA-TA1:5 complex showed the significant highest stability of total monomeric ACN content (TMAC) with a half-life (t1/2) = 56.9 days, cyanidin-3-O-sophoroside (C3S) with t1/2 = 48.1 days and color retention (69.80 %) compare to SPA with TMAC (t1/2 = 37.4), C3S (t1/2 = 13.3) and color retention (57.2 %) after 49 days (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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