Enzymatic fatty acid acylation of Cyanidin-3-glucoside extracted from black Rice bran: Thermostability, lipophilicity, cytotoxicity and absorption studies

Food Chemistry, Год журнала: 2025, Номер 484, С. 144353 - 144353

Опубликована: Апрель 15, 2025

Lipophilization technique has been a promising alternative to reduce anthocyanin's chemical instability and increase their lipid affinity. Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, solvent, enzyme concentration, temperature parameters. The most lipophilic conjugate (C3G-C8) obtained with 53 % yield at 60 °C, 15 g/L in acetonitrile:DMSO (10:1). Regarding thermostability, an half-life time for C3G-C8 different pH values (3, 5, 7) compared C3G observed. octanol-water partition coefficients confirmed its superior lipophilicity (log P = 1.37) precursor -1.59). No cytotoxicity observed both compounds concentrations up 200 μM NCI-N87 cells Caco-2:HT29-MTX coculture. Both anthocyanins presented similar transepithelial transport efficiency using coculture (about 1.2 %). Overall, showed higher affinity than application lipid-based products.

Язык: Английский

Anthocyanins stability theory – Evidence summary on the effects of microencapsulation

Food and Bioproducts Processing, Год журнала: 2025, Номер unknown

Опубликована: Июнь 1, 2025

Язык: Английский