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Thermodynamics of anthocyanins adsorption onto β- glucan

The aim of this work is to obtain information about interactions between polyphenols and β- glucan through thermodynamic parameters. It was shown that polyphenolic compounds can interact with various food ingredients such as dietary fibers. Interactions can be studied through adsorption process. After the adsorption process conducted on different temperatures the thermodynamic parameters can be calculated. In the present study, the adsorption of anthocyanins (cyanidin-3-glucoside and cyanidin-3-galactoside) onto dietary fiber (β-glucan) is conducted. Adsorption is carried out at different temperatutes (25 °C, 37 °C, 45 °C and pH 5.5 for 16 h) in order to obtain thermodynamic parameters (standard reaction Gibbs energy (ΔG°), standard reaction enthalpy (ΔH°) and standard reaction entropy (ΔS°)). The non-linear Langmuir model is applied in order to analyze the data and to obtain the Langmuir constant KL which was used for the calculation of thermodynamic parameters. The results showed that cyanidin-3-glucoside adsorbed on β-glucan in higher amount then cyanidin-3- galactoside at all three temperatures. Furthermore, ΔS° was positive for both anthocyanins which supports a spontaneous processes. ΔH° was also positive which would be indicative of an endothermic reaction.

adsorption ; anthocyanins ; β-glucan ; Langmuir ; thermodynamic

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