title: Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage.
abstract: Anthocyanin-rich powders and aqueous extracts, with high antioxidant activities, were obtained from black bean seed coats and applied to colour a sport beverage. Idaho and Otomi bean coats were extracted in water-citric acid 2% (1/50, w/v), stirring for 4h at 40°C. Anthocyanins from Idaho and Otomi extracts (1.83mg and 1.02mg C3G/g, respectively) were applied to a commercially available sport beverage, with and without 2% β-cyclodextrin (βCD) under light and darkness conditions for 10days, and stored at 4°C and 25°C for 6weeks. At different light and storage conditions, anthocyanin degradation fitted a first-order reaction model. All bean coat anthocyanins combined with βCD showed extended half-life (up to 13months), higher D-values (up to 43months) and fewer differences in colourimetric properties (lightness, chroma and hue angle) under darkness and 4°C conditions. These black bean coat aqueous extracts and powders might represent natural alternatives to synthetic colorants, ecologically extracted, and with a high antioxidant potential.
authors.affiliation: Facultad de Ciencias, Universidad Autónoma de Madrid, Instituto de Investigación de Ciencias de la Alimentación, 28049 Madrid, Spain.
authors.forename: Yolanda
authors.initials: Y
authors.lastname: Aguilera
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States.
authors.forename: Luis
authors.initials: L
authors.lastname: Mojica
authors.affiliation: Facultad de Ciencias, Universidad Autónoma de Madrid, Instituto de Investigación de Ciencias de la Alimentación, 28049 Madrid, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Rebollo-Hernanz
authors.affiliation: United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States.
authors.forename: Mark
authors.initials: M
authors.lastname: Berhow
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States.
authors.forename: Elvira González
authors.initials: EG
authors.lastname: de Mejía
authors.affiliation: Facultad de Ciencias, Universidad Autónoma de Madrid, Instituto de Investigación de Ciencias de la Alimentación, 28049 Madrid, Spain. Electronic address: maria.martin@uam.es.
authors.forename: María A
authors.initials: MA
authors.lastname: Martín-Cabrejas
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry*; D061215:Energy Drinks / Q000032:analysis; D007061:Idaho; D027805:Phaseolus; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013177:Sports; D047392:beta-Cyclodextrins / Q000032:analysis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010860:Pigments, Biological; D010936:Plant Extracts; D047392:beta-Cyclodextrins; C031215:betadex
keywords: Anthocyanins; Black bean; Catechin, CID: 73160; Copigmentation; Delphinidin 3-O-glucoside, CID: 443650; Gallic acid, CID: 370; Malvidin 3-O-glucoside, CID: 443652; Natural colorant; Petunidin 3-O-glucoside, CID: 176449; Rutin, CID: 5280805; Sport beverage; Trolox, CID: 40634; β-Cyclodextrin; β-Cyclodextrin, CID: 444041