Shi Chenyang, Guo Chongting, Wang Shan, Li Weixuan, Zhang Xue, Lu Shan, Ning Chong, Tan Chang
Light Industry College, Liaoning University, Shenyang, Liaoning 110031, China.
Food Chem X. 2024 Nov 1;24:101955. doi: 10.1016/j.fochx.2024.101955. eCollection 2024 Dec 30.
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.
提高花青素稳定性是食品工业面临的一项重大挑战。研究表明，通过非共价键与果胶相互作用可提高花青素稳定性，从而显示出缓解上述挑战的潜力。然而，这种相互作用高度复杂且多样。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 - 果胶复合物在功能性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相互作用，且这些相互作用受其结构、外部环境和加工方法的影响。通过与果胶相互作用，花青素的热稳定性、颜色稳定性和储存稳定性得以提高，增强了它们在胃肠道中的生物利用度，并扩大了其在食品加工中的应用范围。本综述为提高花青素稳定性及扩大花青素 - 果胶复合物的应用范围提供了理论参考。
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