Stabilization of anthocyanins in short-stemmed cherry juice

doi:10.16178/j.issn.0528-9017.20250681

Abstract

Abstract:

Short-stemmed cherry is a specialty cherry species produced in Zhuji City，Zhejiang Province，which is rich in anthocyanin components. However，when cherry fruit was processed into juice products，its anthocyanins（primarily cyanidin-3-O-glucoside）were prone to degradation. Both λ-carrageenan and xanthan gum are considered as safe food additives. This study explored the stabilizing effects of λ-carrageenan and xanthan gum on the anthocyanins in short-stemmed cherry juice. It was found that both λ-carrageenan and xanthan gum could enhance the stability of anthocyanins in cherry juice，with λ-carrageenan demonstrating a more favorable effect. Molecular docking simulation results indicated that λ-carrageenan exhibited a stronger affinity towards cyanidin-3-O-glucoside，contributing to its more ideal stabilization effect. Therefore，it is practically feasible to employ λ-carrageenan as a food additive to stabilize the anthocyanin in cherry juice.

Key words: short-stemmed cherry, anthocyanin, stabilization, carrageenan, xanthan gum, molecular docking simulation

CLC Number:

S662.5

LIU Chenxing, HE Tiejian, CHU Jianfeng, ZHOU Jianchang, CAO Yan, XIA Qile. Stabilization of anthocyanins in short-stemmed cherry juice[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(5): 1251-1255.

Figures/Tables 6

Fig.1 Color of cherry juice under UV light

Fig.2 Cherry juice color with edible gum under UV light

Table 1 Retention rate of anthocyanins in cherry juice with edible gum

处理	花色苷保留率
处理	紫外灯照射1 h	紫外灯照射3 h
空白对照组	16.8 ± 2.9	6.5± 1.9
0.5 mg·mL^-1 黄原胶	27.5 ± 1.6	11.0 ± 2.3
1.0 mg·mL^-1 黄原胶	30.2 ± 0.9	12.6 ± 3.4
2.0 mg·mL^-1 黄原胶	32.9 ± 2.3	21.3 ± 1.8
0.5 mg·mL^-1λ-卡拉胶	59.0 ± 3.2	27.6 ± 2.1
1.0 mg·mL^-1λ-卡拉胶	78.2 ± 4.7	32.1 ± 0.7
2.0 mg·mL^-1λ-卡拉胶	77.6 ± 5.2	48.5 ± 4.1

Fig.3 Molecular docking simulation of λ-carrageenan and cyanidin-3-O-glucoside

Fig.4 Hydrogen bonding interactions of λ-carrageenan and cyanidin-3-O-glucoside

Fig.5 Hydrophobic interactions of λ-carrageenan and cyanidin-3-O-glucoside

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