Factors affecting the stability of anthocyanins and strategies for improving their stability: A review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101883

Hongkun Xue , Jianduo Zhao , Yu Wang , Zhangmeng Shi , Kaifang Xie , Xiaojun Liao , Jiaqi Tan

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引用次数: 0

Abstract

Anthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and immunomodulatory activities. Hence, anthocyanins are widely used in the fields of food and pharmaceuticals. However, anthocyanins are susceptible to environmental and processing factors due to their structural characteristics, which leads to poor storage and processing stability. Numerous studies have indicated that structural modification, co-pigmentation, and delivery systems could improve the stability and bioavailability of anthocyanins in the external environment. This article reviews the main factors affecting the stability of anthocyanins. Moreover, this review comprehensively introduces methods to improve the stability of anthocyanins. Finally, the current problems and future research advances of anthocyanins are also introduced. The findings can provide important references for deeper research on the stability, biological activities, and bioavailability of anthocyanins.

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影响花青素稳定性的因素和提高其稳定性的策略：综述

花青素是最常见、分布最广的类黄酮化合物，广泛存在于水果和蔬菜中。花青素具有多种生物活性，包括抗氧化、抗癌、抗炎、抗菌和免疫调节活性。因此，花青素被广泛应用于食品和药品领域。然而，花青素因其结构特征易受环境和加工因素的影响，导致储存和加工稳定性差。大量研究表明，结构修饰、共着色和递送系统可以提高花青素在外部环境中的稳定性和生物利用率。本文综述了影响花青素稳定性的主要因素。此外，本文还全面介绍了提高花青素稳定性的方法。最后，还介绍了花青素目前存在的问题和未来的研究进展。这些研究结果可为深入研究花青素的稳定性、生物活性和生物利用率提供重要参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.