Thermal and light stability of pelargonidin-3-glucoside and catechin copigmentation complex from high-pressure processing: effects of highpressure processing conditions on complex conformation and structure characteristics

Abstract

Former research has shown that high-pressure processing (HPP) accelerates copigmentation reaction rates between pelargonidin-3-glucoside and catechin, increasing solution absorbance. However, the structural characteristics of these complexes and HPP's effects on their conformations remain unclear. This study prepared pelargonidin-3-glucoside and catechin complexes under varying pH, molar ratios, and high pressures, followed by separate light and heat treatments. Solution absorbance was measured, and molecular cluster structures and corresponding characteristics were analyzed to explain stability under HPP conditions. The results indicated that HPP-induced copigmentation complexes show reduced thermal and light stability, along with increased conformational diversity and a decreased proportion of dominant structures (from 41.99%−88.92% to 22.56% at pH 1.5, and from 26.48%−34.56% to 15.53% at pH 3.6). The primary interaction between catechin and Pg-3-Glc was van der Waals forces unaffected by HPP. Additionally, HPP lowered excitation energies in flavonoid cations (pH 1.5) and increased energies in hemiketals (pH 3.6).

Keywords

High pressure processing / Pelargonidin-3-glucoside / Catechin / Copigmentation / Thermal stability / Light stability

Author contributions

The authors confirm their contribution to the paper as follows: study conception and design: Zhang W, Chen Y; methodology: Zhang W; data curation: You F, Gao L; writing - original draft: Zhang W; writing - review and editing: Zou H, Chen Y; supervision: Zou H, Chen Y; funding acquisition: Zou H. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The data supporting the findings of this study are available from the corresponding author upon reasonable request.

Acknowledgments

This work was supported by the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-IVFCAAS, IVF-JCKJ202514).

Conflict of interest

The authors declare that they have no conflict of interest.

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