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UID:1158@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20260415T140000
DTEND;TZID=Asia/Jerusalem:20260415T150000
DTSTAMP:20260412T065349Z
URL:https://biotech.technion.ac.il/events/%d7%a1%d7%9e%d7%99%d7%a0%d7%a8-%
 d7%a1%d7%99%d7%95%d7%9d-%d7%93%d7%95%d7%a7%d7%98%d7%95%d7%a8%d7%98-%d7%95%
 d7%9c%d7%a8%d7%99%d7%94-%d7%95%d7%99%d7%99%d7%a1-%d7%9e%d7%94%d7%9e%d7%a2%
 d7%91%d7%93%d7%94/
SUMMARY:סמינר סיום דוקטורט: ולריה וייס\, מהמע
 בדה של פרופ"ח אבי שפיגלמן
DESCRIPTION:The effect of ternary anthocyanin-iron ion-pectin interactions 
 on spectral properties and stability\n ** Lecture will be given in Englis
 h**\nAbstract:\nIn recent years\, the shift toward healthier eating habits
  has also promoted the search for natural food additives\, such as natural
  food colorants\, as alternatives to synthetic ones due to possible negati
 ve effects. Anthocyanins\, a subgroup of polyphenolic natural pigments\, a
 re promising options because of their vivid colors and potential health be
 nefits. However\, their use as natural blue colorants is limited by their 
 pH-dependent structural changes\, especially in acidic environments\, and 
 chemical instability. Although polysaccharide-based stabilization is often
  investigated\, maintaining a stable blue hue remains a major challenge.\n
 This research introduces a novel approach using ternary Pectin-Iron ion-An
 thocyanin (PIrA) complexes. By utilizing apple pectin enriched with iron i
 ons as molecular anchoring sites for anthocyanins\, we successfully increa
 sed anthocyanin binding and enhanced blue color stability. The complexatio
 n of selected anthocyanins with the iron in the iron-enriched pectin was s
 tudied in both single and multi-component models. This complexation was fo
 und to be structure-dependent\, with the number of hydroxyl groups on the 
 B-ring and the size of the conjugated sugar significantly influencing bind
 ing affinity and spectral properties.\nTo assess the practical potential o
 f this system\, pre-formed PIrA complexes were incorporated into a ferment
 ed dairy gel matrix. At an acidic pH of approximately 4.3\, the complexes 
 successfully maintained a stable blue color and prevented the precipitatio
 n seen in systems without pre-complexing. Finally\, in vitro simulated gas
 trointestinal digestion showed that PIrA complexation significantly lowere
 d anthocyanin bioaccessibility in the upper gastrointestinal tract. This i
 ndicates that the anthocyanins stay associated with the matrix\, potential
 ly enhancing their delivery to the colon for subsequent colonic absorption
  metabolism.\nOverall\, the ternary system represents a versatile strategy
  for both achieving stable natural blue colors in complex food matrices an
 d modulating the digestive fate of polyphenols.
CATEGORIES:סמינרים
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