The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly comp...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008435 |
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| author | Chenyang Shi Chongting Guo Shan Wang Weixuan Li Xue Zhang Shan Lu Chong Ning Chang Tan |
| author_facet | Chenyang Shi Chongting Guo Shan Wang Weixuan Li Xue Zhang Shan Lu Chong Ning Chang Tan |
| author_sort | Chenyang Shi |
| collection | DOAJ |
| description | Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes. |
| format | Article |
| id | doaj-art-eddd083eeb6845f597d222e8f0bd3de8 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-eddd083eeb6845f597d222e8f0bd3de82025-08-20T01:59:39ZengElsevierFood Chemistry: X2590-15752024-12-012410195510.1016/j.fochx.2024.101955The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A reviewChenyang Shi0Chongting Guo1Shan Wang2Weixuan Li3Xue Zhang4Shan Lu5Chong Ning6Chang Tan7Light Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaLight Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaLight Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaLight Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaLight Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaLight Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaCorresponding authors.; Light Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaCorresponding authors.; Light Industry College, Liaoning University, Shenyang, Liaoning 110031, ChinaImproving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes.http://www.sciencedirect.com/science/article/pii/S2590157524008435AnthocyaninComplexesFood processingFunctional characteristicsInteractionPectin |
| spellingShingle | Chenyang Shi Chongting Guo Shan Wang Weixuan Li Xue Zhang Shan Lu Chong Ning Chang Tan The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review Food Chemistry: X Anthocyanin Complexes Food processing Functional characteristics Interaction Pectin |
| title | The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review |
| title_full | The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review |
| title_fullStr | The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review |
| title_full_unstemmed | The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review |
| title_short | The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review |
| title_sort | mechanism of pectin in improving anthocyanin stability and the application progress of their complexes a review |
| topic | Anthocyanin Complexes Food processing Functional characteristics Interaction Pectin |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008435 |
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