A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-06-16 DOI:10.1007/s00217-025-04797-9

Binbin Tao, Jingjie Chen, Xiaohu Yang, Gongjian Fan

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引用次数: 0

Abstract

Anthocyanins have received widespread attention in the food industry as they can be used as natural colorants and as functional ingredients to prevent a wide range of diseases, such as cardiovascular disease, diabetes, cancer, and so on. However, the low stability of anthocyanins has limited their application and development. The most widely used anthocyanin stabilization techniques in the food industry are encapsulation and co-coloration, which are based on the interaction of anthocyanins with biomolecules. This review innovatively chose to use anthocyanin-biomacromolecule interactions as an entry point to explore the mechanism of action of anthocyanin stability enhancement. It was found that polysaccharides, proteins, and lipids all showed the ability to improve the stability and enhance the function of anthocyanins. Nucleic acids, due to their structural complexity and instability, are currently the subject of less relevant research, mainly in the area of protection of cellular DNA damage by anthocyanins. The anthocyanin-biomacromolecule interactions mainly include hydrogen bonding, hydrophobic effect, metal coordination, π-π stacking, electrostatic interaction, and covalent bonding. Based on the current understanding, the challenges and prospects of anthocyanin applications in the food industry are targeted. The ideas presented may also provide new efforts to improve the stability and bioavailability of anthocyanins using anthocyanin-biomacromolecule interactions.

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系统综述了花青素-生物大分子相互作用及其在食品工业中的应用的最新进展

花青素作为天然着色剂和功能性成分，具有预防心血管疾病、糖尿病、癌症等多种疾病的作用，在食品工业中受到广泛关注。然而，花青素稳定性不高，限制了其应用和发展。在食品工业中应用最广泛的花青素稳定技术是包封和共色，这是基于花青素与生物分子的相互作用。本文创新性地选择以花青素与生物大分子相互作用为切入点，探讨花青素增强稳定性的作用机制。结果表明，多糖、蛋白质和脂类均能提高花青素的稳定性，增强其功能。核酸由于其结构的复杂性和不稳定性，目前相关研究较少，主要集中在花青素对细胞DNA损伤的保护方面。花青素与生物大分子的相互作用主要包括氢键、疏水效应、金属配位、π-π堆叠、静电相互作用和共价键。在此基础上，对花青素在食品工业中的应用面临的挑战和前景进行了展望。提出的想法也可能为利用花青素-生物大分子相互作用提高花青素的稳定性和生物利用度提供新的努力。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.