Modulation and color stability of anthocyanins extracted from juçara (Euterpe edulis) co-pigmented with phenolic compounds

• Grant number: 24/16364-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2024
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Henrique Dai Maki
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Anthocyanins are a class of antioxidant and coloring molecules sensitive to temperature, pressure, pH and light conditions. Copigmentation of anthocyanins by metal ions, flavones, phenols and anthocyanin-like organic compounds stabilizes the pigment, expanding the color spectrum that the molecule achieves by changing the amount of added copigments, in addition to maintaining functional and coloring properties. This phenomenon helps to maintain the properties of the pigment, becoming a potential solution to the problem of anthocyanin instability in analyses. Thus, the present project aims to evaluate the effect of different classes of phenolic compounds (epicatechins, rutins and gallic acid) on the modulation of color and stability of anthocyanins extracted from juçara (Euterpe edulis) pulp. Copigmentation will be evaluated through the analysis of hyperchromic and bathochromic effects, as well as the stability of anthocyanins and color during storage of copigmented solutions at 25 °C and 35 °C, in the presence and absence of light.