The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-01 DOI:10.1016/j.fochx.2024.101955

Chenyang Shi , Chongting Guo , Shan Wang, Weixuan Li, Xue Zhang, Shan Lu, Chong Ning, Chang Tan

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引用次数: 0

Abstract

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.

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果胶提高花青素稳定性的机理及其复合物的应用进展：综述

提高花青素的稳定性是食品工业面临的一大挑战。研究发现，通过非共价键与果胶相互作用可以提高花青素的稳定性，从而显示出缓解上述挑战的潜力。然而，这种相互作用非常复杂多样。因此，分析这种相互作用对花青素稳定性的影响对于促进花青素-果胶复合物在功能食品中的应用至关重要。果胶可通过共价和非共价相互作用与花青素发生作用，这些作用受花青素的结构、外部环境和加工方法的影响。通过与果胶的相互作用，花青素的热稳定性、色泽稳定性和贮藏稳定性得到了改善，提高了花青素在胃肠道中的生物利用率，促进了花青素在食品加工中的应用范围。本综述为提高花青素的稳定性和扩大花青素-pectin 复合物的应用范围提供了理论参考。

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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.