Affiliations 

  • 1 School of Pharmaceutical Sciences, Tiangong University, Tianjin 300087, China
  • 2 Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
  • 3 School of Chemical Engineering and Technology, Tiangong University, Tianjin 300087, China
  • 4 State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • 5 Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran. Electronic address: maghbashlo@ut.ac.ir
  • 6 Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia. Electronic address: meisam.tabatabaei@umt.edu.my
  • 7 Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran. Electronic address: ahmadrajaee@shahroodut.ac.ir
Int J Biol Macromol, 2024 May 04.
PMID: 38710248 DOI: 10.1016/j.ijbiomac.2024.132042

Abstract

Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.