Influence of steviol glycosides on the stability of anthocyanins during storage of blueberry juice

Abstract

Blueberry juice maintains the nutritional value of fresh berries while providing their complex flavor profile. Anthocyanins contribute to the vibrant color of blueberry juice and exhibit physiological functions. Steviol glycosides are widely utilized as a natural sweetener in fruit beverages, and investigating their regulatory role in the degradation of anthocyanins within juice systems is of considerable importance. This study aimed to examine the effects of steviol glycosides on the color, anthocyanin content, antioxidant capacity, and in vitro simulated digestion stability of anthocyanins in blueberry juice during storage. The juice was stored for 90 d at 4 and 25 °C in dark conditions. Throughout storage, the juice exhibited color fading, accompanied by a loss of its original color intensity. Notably, the sample supplemented with 20 mg/100 mL steviol glycosides showed the least color change when stored at 4 °C. The addition of steviol glycosides resulted in a reduced degradation rate constant (k) and an extended half-life (t_1/2) of anthocyanins. Thermodynamic analysis indicated that steviol glycosides enhanced the thermal stability of anthocyanins in blueberry juice. Furthermore, blueberry juice containing 12 and 16 mg/100 mL steviol glycosides demonstrated the highest hydroxyl radical scavenging capacity at 4 °C, and the strongest ABTS radical scavenging activity at 25 °C, respectively. During in vitro simulated digestion, the sample with 4 mg/100 mL steviol glycosides exhibited the highest retention rate of total anthocyanins. Molecular docking analysis revealed the formation of hydrophobic interactions and hydrogen bonds between stevioside and cyanidin-3-O-glucoside, as well as malvidin-3-O-galactoside. The findings of this study provide a solid foundation for advancing fruit juice processing technologies.

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