A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Cai, Dongbao; Liu, Xusheng; Chen, Jiali; Jiang, Xinwei; Ma, Xinfang; Sun, Jianxia; Tian, Lingmin; Vidyarthi, Sriram K.; Xu, Jingwen; Bai, Weibin

doi:10.1016/j.foodchem.2021.130611

Cited by 127 publications

(83 citation statements)

References 103 publications

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“…Anthocyanins may easily be degraded in vivo before reaching the target locations because of the harsh environment. As shown in Figure 1, anthocyanin stability can be easily impacted by pH, structure, enzymes, light, temperature, oxygen, solvents, concentrations, and other compounds that can interact with anthocyanins (12,24). All of these factors restrict the wide applications of anthocyanins, because anthocyanins are extremely unstable and can easily degrade.…”

Section: Factors Affecting the Stability Of Anthocyaninsmentioning

confidence: 99%

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Song

Chen

et al. 2022

Front. Nutr.

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Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.

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Section: Factors Affecting the Stability Of Anthocyaninsmentioning

confidence: 99%

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Song

Chen

et al. 2022

Front. Nutr.

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“…Reported copigmentation reactions involved the formation of complexes of anthocyanins and copigments based on noncovalent interactions, and these may protect the anthocyanin molecule from nucleophilic attack by water ( Gençdağ et al, 2022 ). Compared with other methods, copigmentation not only offers improved anthocyanin stability but also enhanced color intensity ( Cai et al, 2022 ). Increased color (absorption) intensity is extremely important for colorants to make food appear attractive color with less addition of colorants.…”

Section: Introductionmentioning

confidence: 99%

Effects and mechanism of natural phenolic acids/fatty acids on copigmentation of purple sweet potato anthocyanins

Wang

et al. 2022

Current Research in Food Science

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“…Unequivocally, ultrasonic-induced high energy, high temperature, and free radicals can destroy anthocyanins structures, especially in aqueous ethanol solutions [ 12 , 13 , 14 ]. Nevertheless, in the presence of precursors for anthocyanin derivative formation, ultrasonic treatment has the propensity to accelerate pyranoanthocyanin generation associated with the implementation of color stabilization [ 7 , 15 ]. This finding has updated our knowledge regarding the application of ultrasonic on color enhancement.…”

Section: Introductionmentioning

confidence: 99%

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Zeng

et al. 2022

Foods

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Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

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A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Cited by 127 publications

References 103 publications

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Effects and mechanism of natural phenolic acids/fatty acids on copigmentation of purple sweet potato anthocyanins

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

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