| Author | Nichakorn Fungprasertkul |
| Call Number | AIT Thesis no.FB-21-01 |
| Subject(s) | Anthocyanins
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-21-01 |
| Abstract | Anthocyanin is an important food colorant with superior health benefits. The degradation of anthocyanin in food products during storage can be affected by various factors such as pH, oxygen, temperature, and light. This process can severely degrade anthocyanin as well as its functionality. In this study, excitation-emission matrix (EEM) fluorescence spectroscopy and Parallel Factor Analysis (PARAFAC) were used to analyze the changes in structures and concentration of red cabbage anthocyanins exposed to visible light at different pH ranges. The results showed that pH shifted absorbance/transmittance peak of anthocyanins to longer wavelength and increased fluorescence intensity of these compounds. Cyanidins structures in all pH can be transformed to hemiketal (colorless), cis-chalcone and trans-chalcone during photobleaching reaction. The reaction could be reversed back to hemiketal or flavylium cation for 27.59% after light exposure for 15 min in pH 3 samples. In contrast, the increases of absorbance in pH3 and pH5 samples could be because of the copigment pigment interaction. Changes in fluorescence intensity also revealed irreversible degradation of the cyanidin at all pH values. PARAFAC evidenced changes of 3 components, which could be cyanidin, chlorogenic acid and cyanidin-chlorogenic acid complexes. The obtained results demonstrated that cyanidin could be broken and produce the chlorogenic acid which is copigment and can cause cyanidin stability in the first 15 min of visible light exposure. The percentage of anthocyanin degradation in the initial 15 min of light exposure was 57.37% (pH 3), 18.07% (pH 5), and 17.19% (pH 7). |
| Year | 2021 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-21-01 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc Thai Nguyen; |
| Examination Committee(s) | Anal, Anil Kumar;Salin, Krishna R.; |
| Scholarship Donor(s) | Her Majesty the Queen's Scholarships (Thailand); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2021 |