Effect of sono-pre-texturization on beta-lactoglobulin-anthocyanins energy appetizers

The occurring of glycation reaction and protein-protein interaction in the energy appetizers caused browning and hardness instability while storing these appetizers, leading to the loss of consumer acceptability. Amassing among anthocyanins and proteins could mitigate the appetizers' instability. We, therefore, investigated the anti -aggregation and ant-glycoxidation impacts of mulberry anthocyanins combined with ultrasonic treatment (UT) pre-texturization in an energy appetizer model throughout storage via multi-dimensional methods, containing UPLC-ESI-MS/MS, SDS-PAGE, FTIR, texture analyser, and a molecular docking analysis. Results noted that UT-anthocyanins significantly downgraded the browning progress, advanced glycation end-products, and/or N-(carboxymethyl)-L-lysine intensities of energy appetizers after 45 d of storage at 45 degrees C. UT-anthocyanins also relegated the protein insolubility, accumulation, oligomerization, and glycoxidation throughout the late storage. A molecular docking analysis evidenced that cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside networked with beta-lactoglobulin subunits via H-bonding and pi-pi forces. This binding hindered some glycoxidation residues of beta-lactoglobulin the lysyl residues. Finally, these findings recommended that the UT-anthocyanins could be employed as an encouraging antiglycative approach to alleviate AGEs-creation and other consequent undesirable fluctuations in protein-rich food patterns, thereby enhancing the energy appetizer's post-processing stability during storage.