The promising stability of carboxylpyranocyanidin‐3‐O‐glucoside during food processing and simulated digestion and its bioavailability research

Abstract BACKGROUND Pyranoanthocyanins are stable anthocyanin derivatives. Carboxylpyranoanthocyanin is one of the simplest pyranoanthocyanin, among which the production of carboxylpyranocyanidin‐3‐ O ‐glucoside (crboxyl‐pycy‐3‐gluc) is most feasible as a result of the abundance of its reactant, cyanidin‐3‐ O ‐glucoside (Cy‐3‐gluc). RESULTS In the present study, carboxyl‐pycy‐3‐gluc was synthesized and its stability during processing and after ingestion as well as its bioavailability in vivo were comprehensively evaluated. Our results indicated that the color of carboxyl‐pycy‐3‐gluc remained more stable compared to Cy‐3‐gluc when facing the large‐span pH variation. The high retention of anthocyanin symbolized the superb stability under thermal processing, sulfur dioxide bleaching and ultrasonic treatment of carboxyl‐pycy‐3‐gluc. Because of the stability under the alkaline condition, carboxyl‐pycy‐3‐gluc is more stable after oral‐gastrointestinal digestion. After in vitro gut microbiota fermentation, the retention of carboxyl‐pycy‐3‐gluc was significantly higher than that of Cy‐3‐gluc. The larger molecular size made absorption of carboxyl‐pycy‐3‐gluc into blood more difficult than its precursor. CONCLUSION The present study demonstrated the promising stability of carboxyl‐pycy‐3‐gluc during food processing and after digestion, confirming the potential of carboxyl‐pycy‐3‐gluc as a colorant. © 2023 Society of Chemical Industry.