Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

doi:10.3969/j.issn.1004-1524.20240273

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (1): 178-188.DOI: 10.3969/j.issn.1004-1524.20240273

• Food Science • Previous Articles Next Articles

Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

YANG Guiren^#(), MU Honglei^#(), WU Weijie, FANG Xiangjun, CHEN Huizhi, NIU Ben, CHEN Hangjun^*(), GAO Haiyan^*()

Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-22 Online:2025-01-25 Published:2025-02-14

Abstract

Abstract:

The color protection technology and retention effect of casein on anthocyanins in Chinese bayberry juice were studied to solve the problem of juice fading in bayberry juice production. The response surface test was used to optimize the color protection process of anthocyanins. When the casein addition was 1% and the reaction is 32 min at 43 ℃, the anthocyanins of Chinese bayberry juice can be effectively retained and have the best sensory quality. In addition, the simulation system of C3G was used as the object to study the color protection mechanism of casein on anthocyanins in Chinese bayberry juice. Fluorescence spectroscopy analysis showed that the fluorescence redshift and quenching were caused, indicating that anthocyanins were embedded and contact with O₂ and V_C was avoided. The fluorescence spectrum analysis showed that the fluorescence spectrum of casein showed red shift and quenching. The results showed that casein entrapped anthocyanins in the juice system and avoided contact with O₂ and V_C. At the same time, the molecular docking results showed that casein bound to C3G through hydrophobic interaction, Van der Waals force and hydrogen bonds. It was proved that the binding of C3G to casein exhibited high stability, thereby improving the stability of anthocyanins in Chinese bayberry juice. This study establishes the protection technology of anthocyanins in Chinese bayberry juice, and clarifies the stabilization mechanism of casein on anthocyanins, and provides technical and theoretical support for the color protection method of Chinese bayberry juice.

Key words: Chinese bayberry, anthocyanin, casein, color protection

CLC Number:

TS255.4

YANG Guiren, MU Honglei, WU Weijie, FANG Xiangjun, CHEN Huizhi, NIU Ben, CHEN Hangjun, GAO Haiyan. Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein[J]. Acta Agriculturae Zhejiangensis, 2025, 37(1): 178-188.

Figures/Tables 10

References 42

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处理 Treatment	A酪蛋白添加量 Casein addition/%	B作用温度 Temperature/℃	C作用时间 Treatment time/min	Y花色苷保留率 Anthocyanin retention rate/%	Z感官评分 Sensory score
1	0(0.9)	-1(30)	1(40)	77.34	84.69
2	0	0(40)	0(30)	93.17	87.33
3	-1(0.6)	0	1	86.12	74.33
4	1(1.2)	0	-1(20)	90.54	76.34
5	-1	1(50)	0	80.97	76.94
6	1	-1	0	85.17	79.61
7	0	1	1	88.97	87.39
8	1	0	1	86.31	80.16
9	1	1	0	88.61	82.69
10	0	0	0	93.93	88.76
11	0	0	0	92.76	87.96
12	0	1	-1	81.94	81.67
13	0	0	0	92.64	85.67
14	0	0	0	93.84	89.64
15	-1	-1	0	78.31	72.66
16	0	-1	-1	87.64	77.62
17	-1	0	-1	79.95	69.61

处理 Treatment	A酪蛋白添加量 Casein addition/%	B作用温度 Temperature/℃	C作用时间 Treatment time/min	Y花色苷保留率 Anthocyanin retention rate/%	Z感官评分 Sensory score
1	0(0.9)	-1(30)	1(40)	77.34	84.69
2	0	0(40)	0(30)	93.17	87.33
3	-1(0.6)	0	1	86.12	74.33
4	1(1.2)	0	-1(20)	90.54	76.34
5	-1	1(50)	0	80.97	76.94
6	1	-1	0	85.17	79.61
7	0	1	1	88.97	87.39
8	1	0	1	86.31	80.16
9	1	1	0	88.61	82.69
10	0	0	0	93.93	88.76
11	0	0	0	92.76	87.96
12	0	1	-1	81.94	81.67
13	0	0	0	92.64	85.67
14	0	0	0	93.84	89.64
15	-1	-1	0	78.31	72.66
16	0	-1	-1	87.64	77.62
17	-1	0	-1	79.95	69.61

方差来源 Source	平方和 SS	自由度 Degree of freedom	均方 MS	F值 F-value	P值 P-value	显著性 Significance
模型Model	495.79	9	55.09	58.84	<0.000 1	**
A	79.88	1	79.88	85.32	<0.000 1	**
B	18.09	1	18.09	19.32	0.003 2	**
C	0.22	1	0.22	0.24	0.641 8
AB	0.15	1	0.15	0.16	0.698 9
AC	27.04	1	27.04	28.88	0.001 0	**
BC	75.08	1	75.08	80.19	<0.000 1	**
A²	71.57	1	71.57	76.44	<0.000 1	**
B²	145.59	1	145.59	155.50	<0.000 1	**
C²	49.11	1	49.11	52.45	0.000 2	**
残差Residual	6.55	7	0.94
失拟项Lack of fit	5.13	3	1.71	4.79	0.082 2	不显著Not significant
纯误差Pure error	1.43	4	0.36
总离差Cor total	502.34	16

方差来源 Source	平方和 SS	自由度 Degree of freedom	均方 MS	F值 F-value	P值 P-value	显著性 Significance
模型Model	495.79	9	55.09	58.84	<0.000 1	**
A	79.88	1	79.88	85.32	<0.000 1	**
B	18.09	1	18.09	19.32	0.003 2	**
C	0.22	1	0.22	0.24	0.641 8
AB	0.15	1	0.15	0.16	0.698 9
AC	27.04	1	27.04	28.88	0.001 0	**
BC	75.08	1	75.08	80.19	<0.000 1	**
A²	71.57	1	71.57	76.44	<0.000 1	**
B²	145.59	1	145.59	155.50	<0.000 1	**
C²	49.11	1	49.11	52.45	0.000 2	**
残差Residual	6.55	7	0.94
失拟项Lack of fit	5.13	3	1.71	4.79	0.082 2	不显著Not significant
纯误差Pure error	1.43	4	0.36
总离差Cor total	502.34	16

方差来源 Source	平方和 SS	自由度 Degree of freedom	均方 MS	F值 F-value	P值 P-value	显著性 Significance
模型Model	585.44	9	65.05	40.04	<0.000 1	**
A	79.76	1	79.76	49.10	0.000 2	**
B	24.89	1	24.89	15.32	0.005 8	**
C	56.87	1	56.87	35.01	0.000 6	**
AB	0.36	1	0.36	0.22	0.652 1
AC	0.25	1	0.20	0.12	0.734 4
BC	0.46	1	0.46	0.28	0.612 8
A²	327.16	1	327.16	201.39	<0.000 1	**
B²	4.93	1	4.93	3.04	0.12
C²	65.60	1	65.60	40.38	0.000 4	**
残差Residual	11.37	7	1.62
失拟项Lack of fit	2.31	3	0.77	0.34	0.80	不显著Not significant
纯误差Pure error	9.06	4	2.27
总离差Cor total	596.81	16

Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

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酪蛋白添加量 Casein addition/(g·L^-1)	k/h^-1	t_1/2/h	R²
0	0.282×10² a	246 e	0.997
3	0.240×10² b	288 d	0.988
6	0.205×10² c	339 c	0.991
9	0.160×10² e	434 a	0.992
12	0.171×10² d	405 b	0.963

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