Regulatory mechanisms and multidimensional applications of blueberry anthocyanins: a review of current gaps and future directions.

Abstract

Blueberries are among the richest fruit sources of anthocyanins, which contribute significantly to fruit quality, flavor, and plant physiology. Anthocyanins also exhibit various health-promoting effects, making them valuable in the food, pharmaceutical, and cosmetic industries. Although the structures of anthocyanins and the general framework of their biosynthesis have been largely elucidated, the precise regulatory mechanisms governing anthocyanin production in blueberries remain incompletely understood. Here, we analyze recent advances in understanding blueberry anthocyanin regulation at the enzymatic pathway level (CHS, CHI, F3H, DFR, ANS) and the genetic level (MYB, bHLH, WD40 transcription factors), with particular emphasis on the roles of environmental factors such as light and temperature. This review also explores the diverse health benefits of blueberry anthocyanins, including their antioxidant properties and potential role in preventing chronic diseases such as cardiovascular disorders, neurodegeneration, and cancer. Furthermore, we discuss practical applications of anthocyanins in food, cosmetics, textiles, and pharmaceuticals, as well as emerging uses in smart packaging. Importantly, we highlight how metabolic engineering, synthetic biology, and bioprocess engineering strategies can be leveraged to enhance anthocyanin biosynthesis, stability, and yield in blueberry-based systems. By integrating insights into biosynthetic mechanisms, health impacts, and practical applications, this review provides a comprehensive framework for future research to maximize the potential of blueberry anthocyanins.