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

Chunxue Zhang; Lin Zhang; Xinmei Yun; Ahmed Adel Ashour; Hui Tan; Yuehua Wang; Xinyao Jiao; Chunxue Zhang; Lin Zhang; Xinmei Yun; Ahmed Adel Ashour; Hui Tan; Yuehua Wang; Xinyao Jiao

doi:10.48130/fia-0026-0019

Figures (4) Tables (4)

Figure 1.
Changes of TAC of BBJ during storage. The percentages on the graph indicate the retention rate of anthocyanins in BBJ samples during storage relative to day 0. n = 3 per group. Results are expressed as the mean ± SD. Different letters indicate significant differences among groups under the same storage condition (p < 0.05).
Figure 2.
Antioxidant capacity changes of antioxidants by (a), (b) hydroxyl radical scavenging activity, and (c), (d) ABTS assays of BBJ during storage. Antioxidant capacity determined at day 0 is set as 100%. n = 3 per group. Results are expressed as the mean ± SD. Different letters indicate significant differences among groups at the same time point (p < 0.05).
Figure 3.
Changes in retention rate (%) of total anthocyanins during in vitro simulated digestion of BBJ. The initial TAC determined in non-digested BBJ is set as 100%. n = 3 per group. Results are expressed as the mean ± SD. Different letters indicate significant differences among groups at the same time point (p < 0.05).
Figure 4.
The molecular docking simulation results of (a) stevioside with C3G, as well as (b) stevioside with M3G. Hydrogen bonds are represented by red dashed lines, and hydrophobic bonds are represented by purple dashed lines.

Parameter	Days	Control	Ste2	Ste4	Ste8	Ste12	Ste16	Ste20	Sucralose	Sucrose
L*	0	20.63 ± 0.12^a	11.97 ± 0.14^g	18.51 ± 0.06^c	15.44 ± 0.15^e	16.78 ± 0.10^d	15.50 ± 0.08^e	19.04 ± 0.09^b	13.38 ± 0.17^f	18.38 ± 0.38^c
	30	25.12 ± 0.07^d	21.51 ± 0.02^f	24.51 ± 0.14^e	26.78 ± 0.09^a	24.64 ± 0.03^e	25.58 ± 0.02^c	25.53 ± 0.54^c	25.78 ± 0.26^c	26.24 ± 0.11^a
	60	24.73 ± 0.19^d	24.19 ± 0.29^e	24.32 ± 0.02^e	24.59 ± 0.03^d	23.75 ± 0.02^f	25.55 ± 0.06^c	26.19 ± 0.03^b	27.19 ± 0.03^a	26.00 ± 0.08^d
	90	30.74 ± 0.08^a	30.22 ± 0.01^b	28.63 ± 0.04^g	28.78 ± 0.03^e	28.36 ± 0.02ⁱ	28.49 ± 0.04^h	28.72 ± 0.02^f	29.49 ± 0.02^c	29.16 ± 0.02^d
a*	0	9.29 ± 0.14^f	13.18 ± 0.06^b	9.69 ± 0.18^f	11.56 ± 0.07^c	10.69 ± 0.22^d	11.09 ± 0.03^d	10.53 ± 0.18^de	14.52 ± 0.12^a	10.56 ± 0.69^de
	30	7.02 ± 0.06^a	7.06 ± 0.04^a	7.23 ± 0.16^a	5.50 ± 0.16^c	7.04 ± 0.02^a	6.80 ± 0.09^ab	6.71 ± 0.56^ab	6.89 ± 0.22^a	6.96 ± 0.03^a
	60	6.42 ± 0.31^ab	6.52 ± 0.35^ab	7.03 ± 0.07^a	6.89 ± 0.06^a	6.62 ± 0.28^a	6.46 ± 0.12^ab	6.18 ± 0.25^ab	6.89 ± 0.04^a	5.94 ± 0.36^b
	90	4.33 ± 0.12^e	3.90 ± 0.02^f	3.80 ± 0.07^g	4.83 ± 0.04^b	4.44 ± 0.02^d	4.75 ± 0.04^b	5.31 ± 0.01^a	4.52 ± 0.03^d	4.63 ± 0.05^c
b*	0	−3.17 ± 0.11^b	−6.39 ± 0.15^f	−4.11 ± 0.12^d	−2.79 ± 0.17^a	−3.29 ± 0.13^b	−4.31 ± 0.29^d	−2.58 ± 0.18^a	−4.48 ± 0.14^de	−3.48 ± 0.13^bc
	30	0.41 ± 0.05^de	−1.83 ± 0.05^g	0.47 ± 0.05^d	0.62 ± 0.03^c	0.43 ± 0.03^de	0.53 ± 0.05^d	0.88 ± 0.03^b	1.27 ± 0.09^a	0.16 ± 0.01^f
	60	−0.06 ± 0.01^b	−0.28 ± 0.02^d	0.22 ± 0.04^a	0.24 ± 0.02^a	−0.19 ± 0.01^c	−0.22 ± 0.03^c	−0.34 ± 0.01^e	−0.07 ± 0.01^b	−0.51 ± 0.04^f
	90	−1.12 ± 0.03^e	−1.02 ± 0.10^d	−0.62 ± 0.04^b	−0.38 ± 0.02^a	−0.70 ± 0.05^c	−0.59 ± 0.03^b	−0.59 ± 0.05^b	−0.96 ± 0.04^d	−0.61 ± 0.02^b
C*_ab	0	9.82 ± 0.17^f	14.65 ± 0.01^b	10.53 ± 0.13^de	11.90 ± 0.10^c	11.18 ± 0.20^d	11.90 ± 0.13^c	10.84 ± 0.13^d	15.19 ± 0.07^a	11.13 ± 0.62^d
	30	7.03 ± 0.06^a	7.29 ± 0.03^a	7.24 ± 0.16^a	5.54 ± 0.15^c	7.05 ± 0.02^a	6.82 ± 0.08^ab	6.77 ± 0.55^ab	7.01 ± 0.21^a	6.97 ± 0.03^a
	60	6.42 ± 0.31^ab	6.53 ± 0.35^ab	7.03 ± 0.07^a	6.89 ± 0.06^a	6.62 ± 0.28^a	6.46 ± 0.12^ab	6.19 ± 0.25^b	6.89 ± 0.04^a	5.97 ± 0.36^b
	90	4.47 ± 0.11^d	4.04 ± 0.00^e	3.85 ± 0.08^f	4.85 ± 0.04^b	4.50 ± 0.03^d	4.78 ± 0.04^b	5.34 ± 0.01^a	4.62 ± 0.03^c	4.67 ± 0.05^c
ΔE*_ab	0	0.00 ± 0.00	10.03 ± 0.12^a	2.36 ± 0.03^e	5.68 ± 0.12^c	4.10 ± 0.08^d	5.56 ± 0.10^c	2.11 ± 0.17^ef	9.04 ± 0.19^b	2.63 ± 0.66^e
	30	6.18 ± 0.01^e	2.75 ± 0.01^g	5.71± 0.11^f	8.16 ± 0.14^a	5.84 ± 0.03^f	6.66 ± 0.05^d	6.88 ± 0.51^d	7.21 ± 0.30^b	6.93 ± 0.08^c
	60	5.90 ± 0.02^d	5.36 ± 0.36^e	5.50 ± 0.01^e	5.75 ± 0.05^d	5.08 ± 0.15^f	6.40 ± 0.02^c	6.98 ± 0.08^b	7.64 ± 0.02^a	6.87 ± 0.11^b
	90	11.45 ± 0.02^a	11.21 ± 0.03^b	10.04 ± 0.03^d	9.70 ± 0.02^e	9.45 ± 0.03^f	9.44 ± 0.01^f	9.38 ± 0.02^g	10.30 ± 0.01^c	10.06 ± 0.04^d
Different superscript letters indicate significant differences among groups at the same time point (p < 0.05).

Table 1.

Colorimetric parameters changes of BBJ during storage at 4 °C.

Parameter	Days	Control	Ste2	Ste4	Ste8	Ste12	Ste16	Ste20	Sucralose	Sucrose
L*	0	20.63 ± 0.12^a	11.97 ± 0.14^g	18.51 ± 0.06^c	15.44 ± 0.15^e	16.78 ± 0.10^d	15.50 ± 0.08^e	19.04 ± 0.09^b	13.38 ± 0.17^f	18.38 ± 0.38^c
	30	16.15 ± 0.47^b	10.85 ± 0.08^f	16.03 ± 0.33^b	12.20 ± 0.09^e	12.21 ± 0.15^e	15.35 ± 0.23^c	18.83 ± 0.12^a	13.67 ± 0.32^d	18.68 ± 0.46^a
	60	22.84 ± 0.04^a	17.34 ± 0.17^h	19.31 ± 0.03^f	22.06 ± 0.26^d	20.94 ± 0.08^b	20.20 ± 0.13^c	19.72 ± 0.29^e	18.39 ± 0.22^g	19.78 ± 0.13^e
	90	31.27 ± 0.04^a	29.37 ± 0.02^g	29.65 ± 0.03^f	28.72 ± 0.02^h	30.00 ± 0.01^d	29.84 ± 0.01^e	31.21 ± 0.03^b	30.44 ± 0.02^c	28.06 ± 0.02ⁱ
a*	0	9.29 ± 0.14^f	13.18 ± 0.06^b	9.69 ± 0.18^f	11.56 ± 0.07^c	10.69 ± 0.22^d	11.09 ± 0.03^d	10.53 ± 0.18^de	14.52 ± 0.12^a	10.56 ± 0.69
	30	10.25 ± 0.22^c	12.67 ± 0.58^a	9.54 ± 0.21^d	11.56 ± 0.33^b	9.56 ± 0.22^d	10.46 ± 0.09^c	7.53 ± 0.05^f	10.67 ± 0.34^c	8.20 ± 0.57^e
	60	5.02 ± 0.05^de	7.28 ± 0.10^a	6.92 ± 0.05^b	5.26 ± 0.10^d	5.39 ± 0.26^d	5.41 ± 0.19^d	5.28 ± 0.07^d	6.19 ± 0.36^c	6.31 ± 0.16^c
	90	2.64 ± 0.15^c	2.50 ± 0.06^d	2.65 ± 0.04^c	1.89 ± 0.08^g	1.62 ± 0.03^h	2.84 ± 0.03^b	2.06 ± 0.04^f	3.13 ± 0.05^a	2.42 ± 0.03^e
b*	0	−3.17 ± 0.11^a	−6.39 ± 0.15^c	−4.11 ± 0.12^b	−2.79 ± 0.17^a	−3.29 ± 0.13^a	−4.31 ± 0.29^b	−2.58 ± 0.18^a	−4.48 ± 0.14^b	−3.48 ± 0.13^a
	30	−2.00 ± 0.11^b	−3.29 ± 0.22^e	−2.03 ± 0.11^b	−3.02 ± 0.03^d	−2.43 ± 0.19^c	−2.39 ± 0.16^c	−2.04 ± 0.11^b	−2.16 ± 0.07^b	−1.23 ± 0.08^a
	60	3.99 ± 0.22^c	5.24 ± 0.22^a	4.94 ± 0.12^ab	5.37 ± 0.27^a	3.70 ± 0.14^c	4.77 ± 0.12^b	4.65 ± 036^b	4.85 ± 0.10^b	3.48 ± 0.10^cd
	90	−0.93 ± 0.02^bc	−1.00 ± 0.03^c	−1.62 ± 0.05^e	−1.82 ± 0.02^f	−0.80 ± 0.02^b	−1.22 ± 0.05^d	−0.33 ± 0.03^a	−1.28 ± 0.10^d	−0.86 ± 0.05^b
C*_ab	0	9.82 ± 0.24^f	14.65 ± 0.01^b	10.53 ± 0.13^e	11.90 ± 0.10^c	11.18 ± 0.20^d	11.90 ± 0.13^c	10.84 ± 0.13^de	15.19 ± 0.07^a	11.13 ± 0.62^d
	30	10.44 ± 0.06^c	13.10 ± 0.53^a	9.75 ± 0.18^d	11.95 ± 0.32^b	9.86 ± 0.16^d	10.73 ± 0.07^c	7.80 ± 0.02^e	10.88 ± 0.32^c	8.29 ± 0.55^e
	60	6.41 ± 0.17^f	8.97 ± 0.12^a	8.51 ± 0.11^b	7.52 ± 0.12^d	6.54 ± 0.25^f	7.22 ± 0.08^d	7.04 ± 0.27^de	7.86 ± 0.34^c	7.20 ± 0.18^d
	90	2.80 ± 0.05^c	2.69 ± 0.05^d	3.10 ± 0.05^b	2.62 ± 0.04^d	1.81 ± 0.02^g	3.09 ± 0.05^b	2.08 ± 0.04^f	3.38 ± 0.08^a	2.57 ± 0.03^de
ΔE*_ab	0	0.00 ± 0.00	10.03 ± 0.12^a	2.36 ± 0.03^e	5.68 ± 0.12^c	4.10 ± 0.08^d	5.56 ± 0.10^c	2.11 ± 0.17^ef	9.04 ± 0.19^b	2.63 ± 0.66^e
	30	4.74 ± 0.43^e	10.36 ± 0.25^a	4.75 ± 0.31^e	8.73 ± 0.11^b	8.46 ± 0.17^b	5.47 ± 0.25^d	2.77 ± 0.08^f	7.17 ± 0.38^c	3.01 ± 0.20^f
	60	8.63 ± 0.14^b	9.25 ± 0.27^a	8.55 ± 0.10^bc	9.56 ± 0.25^a	7.91 ± 0.15^d	8.85 ± 0.18^b	8.84 ± 0.29^b	8.90 ± 0.08^b	7.34 ± 0.04^e
	90	12.74 ± 0.01^b	11.28 ± 0.02^f	11.31 ± 0.01^f	11.05 ± 0.05^g	12.33 ± 0.02c	11.41 ± 0.03^e	13.13 ± 0.05^a	11.74 ± 0.03^d	10.38 ± 0.01^h
Different superscript letters indicate significant differences among groups at the same time point (p < 0.05).

Table 2.

Colorimetric parameters changes of BBJ during storage at 25 °C.

Samples	k/d⁻¹		t_1/2/d		R/%
Samples	4 °C	25 °C	4 °C	25 °C	4 °C	25 °C
Control	0.0137 ± 0.0000^a	0.0212 ± 0.0002^b	50.59 ± 0.000^g	32.65 ± 0.321^de	30.60 ± 0.391^e	17.17 ± 0.146^e
Ste2	0.0117 ± 0.0001^e	0.0201 ± 0.0000^d	59.41 ± 0.295^c	34.48 ± 0.000^c	30.89 ± 0.120^e	19.92 ± 0.213^c
Ste4	0.0109 ± 0.0001^f	0.0186 ± 0.0003^e	63.60 ± 0.584^b	37.33 ± 0.508^a	34.80 ± 0.937^c	22.35 ± 0.875^a
Ste8	0.0108 ± 0.0001^f	0.0189 ± 0.0003^e	63.99 ± 0.686^b	36.75 ± 0.592^ab	35.98 ± 0.446^b	21.29 ± 0.388^b
Ste12	0.0119 ± 0.0002^d	0.0208 ± 0.0001^bc	58.09 ± 0.741^d	33.32 ± 0.160^d	30.59 ± 0.874^e	17.43 ± 0.603^e
Ste16	0.0094 ± 0.0001^g	0.0184 ± 0.0003^ef	73.49 ± 0.906^a	37.68 ± 0.538^a	37.63 ± 0.530^a	18.76 ± 0.913^cd
Ste20	0.0125 ± 0.0001^c	0.0243 ± 0.0004^a	55.31 ± 0.512^e	28.57 ± 0.414^f	28.44 ± 1.166^f	14.71 ± 0.837^f
Sucralose	0.0120 ± 0.0001^d	0.0210 ± 0.0004^b	57.61 ± 0.556^d	33.01 ± 0.571^d	32.05 ± 0.586^d	14.78 ± 0.134^f
Sucrose	0.0132 ± 0.0001^b	0.0207 ± 0.0001^c	52.64 ± 0.231^f	33.43 ± 0.093^d	30.32 ± 0.249^e	19.37 ± 0.259^c
Different superscript letters indicate significant differences among groups under the same storage condition (p < 0.05).

Table 3.

The rate constant k, degradation half-life t_1/2, and retention rate R of anthocyanins of BBJ during storage.

Samples	T (K)	k/h⁻¹	t_1/2/h	Eₐ (kJ/mol)	ΔH (kJ/mol)	ΔG (kJ/mol)	ΔS (J/mol·K)
Control	333	0.0628 ± 0.0003^g	11.0375 ± 0.0527^b	33.16 ± 0.162^d	30.39 ± 0.162^d	89.52 ± 0.013^b	−177.57 ± 0.502^d
	343	0.0792 ± 0.0005^g	8.7558 ± 0.0556^a		30.31 ± 0.162^d	91.64 ± 0.018^a	−178.80 ± 0.420^e
	353	0.1141 ± 0.0009^g	6.0769 ± 0.0484^a		30.23 ± 0.162^d	93.32 ± 0.023^b	−178.74 ± 0.479^d
	363	0.1676 ± 0.0008^g	4.1358 ± 0.0202^b		30.14 ± 0.162^d	94.89 ± 0.015^b	−178.36 ± 0.485^d
Ste2	333	0.0819 ± 0.0011^d	8.4608 ± 0.1084^d	19.16 ± 0.296ⁱ	16.39 ± 0.296ⁱ	88.79 ± 0.035^e	−217.42 ± 0.790ⁱ
	343	0.1148 ± 0.0015^e	6.0368 ± 0.0800^c		16.30 ± 0.296ⁱ	90.58 ± 0.038^d	−216.53 ± 0.755^h
	353	0.1311 ± 0.0019^e	5.2879 ± 0.0756^c		16.22 ± 0.296ⁱ	92.91 ± 0.042^c	−217.25 ± 0.738^h
	363	0.1474 ± 0.0005^h	4.7025 ± 0.0166^a		16.14 ± 0.296ⁱ	95.27 ± 0.011^a	−218.01 ± 0.798^h
Ste4	333	0.0767 ± 0.0009^f	9.0379 ± 0.1009^c	35.75 ± 0.160^c	32.98 ± 0.160^c	88.97 ± 0.031^c	−168.15 ± 0.392^c
	343	0.1464 ± 0.0008^c	4.7358 ± 0.0262^e		32.89 ± 0.160^c	89.88 ± 0.016^f	−166.15 ± 0.429^c
	353	0.1712 ± 0.0011^d	4.0497 ± 0.0265^d		32.81 ± 0.160^c	92.13 ± 0.019^d	−168.04 ± 0.484^c
	363	0.2369 ± 0.0022^b	2.9261 ± 0.0272^f		32.73 ± 0.160^c	93.84 ± 0.028^g	−168.36 ± 0.372^c
Ste8	333	0.0789 ± 0.0006^e	8.7892 ± 0.0655^d	38.78 ± 0.265^b	36.01 ± 0.265^b	88.89 ± 0.021^d	−158.81 ± 0.735^b
	343	0.1711 ± 0.0015^a	4.0505 ± 0.0346^f		35.93 ± 0.265^b	89.44 ± 0.024^h	−156.01 ± 0.717^b
	353	0.2011± 0.0013^b	3.4463 ± 0.0222^f		35.84 ± 0.265^b	91.66 ± 0.019^f	−158.11 ± 0.699^b
	363	0.2681 ± 0.0010^a	2.5858 ± 0.0099^g		35.76 ± 0.265^b	93.47 ± 0.012^h	−158.98 ± 0.742^b
Ste12	333	0.0767 ± 0.0025^f	9.0397 ± 0.2938^c	26.81 ± 0.580^g	24.04 ± 0.580^g	88.97 ± 0.091^c	−194.97 ± 1.472^g
	343	0.1669 ± 0.0016^b	4.1525 ± 0.0397^f		23.96 ± 0.580^g	89.51 ± 0.027^g	−191.10 ± 1.634^f
	353	0.1728 ± 0.0038^d	4.0118 ± 0.0881^d		23.88 ± 0.580^g	92.10 ± 0.065^d	−193.27 ± 1.462^f
	363	0.1820 ± 0.0016^e	3.8080 ± 0.0327^c		23.79 ± 0.580^g	94.64 ± 0.026^d	−195.16 ± 1.526^f
Ste16	333	0.0455 ± 0.0006^h	15.2247 ± 0.2035^a	47.31± 0.209^a	44.54 ± 0.209^a	90.41 ± 0.037^a	−137.76 ± 0.547^a
	343	0.0798 ± 0.0013^g	8.6912 ± 0.1413^a		44.46 ± 0.209^a	91.61 ± 0.046^a	−137.49 ± 0.477^a
	353	0.1139 ± 0.0011^g	6.0842 ± 0.0585^a		44.37 ± 0.209^a	93.32 ± 0.028^b	−138.67 ± 0.563^a
	363	0.1942 ± 0.0019^d	3.5695 ± 0.0348^d		44.29 ± 0.209^a	94.44 ± 0.029^e	−138.16 ± 0.519^a
Ste20	333	0.1006 ± 0.0009^a	6.8883 ± 0.0644^f	27.64 ± 0.165^f	24.87 ± 0.165^f	88.22 ± 0.026^h	−190.23 ± 0.423^f
	343	0.1398 ± 0.0010^d	4.9583 ± 0.0338^d		24.79 ± 0.165^f	90.01 ± 0.019^e	−190.16 ± 0.463^f
	353	0.1771 ± 0.0005^c	3.9139 ± 0.0101^e		24.71 ± 0.165^f	92.03 ± 0.008^e	−190.72 ± 0.463^e
	363	0.2325 ± 0.0011^c	2.9817 ± 0.0138^e		24.62 ± 0.165^f	93.90 ± 0.014^f	−190.85 ± 0.420^e
Sucralose	333	0.0844 ± 0.0016^c	8.2114 ± 0.1580^d	23.48 ± 0.654^h	20.71 ± 0.654^h	88.70 ± 0.053^f	−204.19 ± 1.803^h
	343	0.1025 ± 0.0016^f	6.7635 ± 0.1065^b		20.63 ± 0.654^h	90.90 ± 0.045^c	−204.88 ± 1.775^g
	353	0.1216 ± 0.0012^f	5.7006 ± 0.0555^b		20.54 ± 0.654^h	93.13 ± 0.029^a	−205.63 ± 1.771^g
	363	0.1744 ± 0.0001^f	3.9752 ± 0.0026^b		20.46 ± 0.654^h	94.77 ± 0.002^c	−204.70 ± 1.805^g
Sucrose	333	0.0906 ± 0.0009^b	7.6539 ± 0.0719^e	31.57 ± 0.056^e	28.80 ± 0.056^e	88.51 ± 0.026^g	−179.30 ± 0.112^e
	343	0.1724 ± 0.0010^a	4.0214 ± 0.0235^fg		28.72 ± 0.056^e	89.42 ± 0.017^h	−176.96 ± 0.129^d
	353	0.2130 ± 0.0015^a	3.2548 ± 0.0224^g		28.64 ± 0.056^e	91.49 ± 0.020^g	−178.05 ± 0.121^d
	363	0.2382 ± 0.0018^b	2.9105 ± 0.0223^f		28.55 ± 0.056^e	93.83 ± 0.023^g	−179.82 ± 0.114^d
Different superscript letters indicate significant differences among groups under the same temperature (p < 0.05).

Table 4.

Thermodynamic parameters of anthocyanins of BBJ with addition of steviol glycosides.