Effect of Five Phenolic Acids on the Copigmentation and Stability of Anthocyanins from Purple Sweet Potatoes

ZHAO Zunle; LI Yun; LI Yu; ZHANG Chun

doi:10.19554/j.cnki.1001-3563.2026.01.003

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (1) : 21-30. DOI: 10.19554/j.cnki.1001-3563.2026.01.003

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Effect of Five Phenolic Acids on the Copigmentation and Stability of Anthocyanins from Purple Sweet Potatoes

ZHAO Zunle¹, LI Yun^1,2,*, LI Yu¹, ZHANG Chun¹

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Abstract

The work aims to investigate the effects of different phenolic acids on the copigmentation effect and stability of anthocyanins (PA) from purple sweet potatoes. With PA as the target for copigmentation, ferulic acid (FA), p-hydroxybenzoic acid (PHBA), caffeic acid (CA), vanillic acid (VA), and gallic acid (GA) were selected as copigments. With the hyperchromic effect and bathochromic shift effect as indicators, the effects of phenolic acids at different concentrations on the coloration effect of PA were explored. A preliminary study was conducted on the photothermal stability of PA with phenolic acids in a non-buffered system. PA treated with the five phenolic acids all showed significant hyperchromic and bathochromic shift effects. The hyperchromic effect first increased and then decreased with the increase in phenolic acid concentration, reaching the maximum when the phenolic acid concentration was 20 mmol/L. At this concentration, all five phenolic acids increased the color intensity of PA by more than 55%, among which CA and FA exhibited the most prominent hyperchromic effects, with and increases of 110.5% and 103.61%, respectively. The bathochromic shift effect also showed a greater degree of shift as the phenolic acid concentration increased. In the photothermal stability test, all five phenolic acids slowed down the thermal degradation rate of PA. Specifically, VA, GA, PHBA, and CA reduced the photodegradation rate of PA, with their half-lives extended by 164.33%, 116.31%, 108.05%, and 40.38%, respectively. In contrast, FA accelerated the degradation of PA, shortening its half-life by 23.49%. VA and GA demonstrated the best performance in the photothermal stability test. In the antioxidant activity test, phenolic acids and PA exerted a complementary effect in the free radical scavenging process, thereby enhancing the antioxidant capacity of PA. Phenolic acids can improve the coloration and stability of PA. The research results can provide a theoretical reference for the in-depth development and utilization of anthocyanins in the field of intelligent indicator packaging.

Key words

phenolic acids / anthocyanins from purple sweet potatoes / copigmentation / stability

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ZHAO Zunle, LI Yun, LI Yu, ZHANG Chun. Effect of Five Phenolic Acids on the Copigmentation and Stability of Anthocyanins from Purple Sweet Potatoes[J]. Packaging Engineering. 2026, 47(1): 21-30 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.003

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