An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Abstract

The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries.

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

“…The general functionality of MPs that triggers the direct and indirect interactions with sensory active components are similar to other polysaccharides or proteins: direct interactions between MPs and sensory active components are mainly driven by hydrophobic interactions (HIs) and hydrogen bonds (H-bonds) (Cao et al, 2021;Jones-Moore et al, 2021;Li et al, 2021;Liu et al, 2020;Zang et al, 2022).…”

“…The general functionality of MPs that triggers the direct and indirect interactions with sensory active components are similar to other polysaccharides or proteins: direct interactions between MPs and sensory active components are mainly driven by hydrophobic interactions (HIs) and hydrogen bonds (H‐bonds) (Cao et al., 2021; Jones‐Moore et al., 2021; Li et al., 2021; Liu et al., 2020; Zang et al., 2022). The occurrence of HIs is due to the hydrophobic characters of MPs (mainly the proteic part), phenolic compounds (mainly the aromatic and pyranic regions), proteins, and some volatile compounds of high hydrophobicity; meanwhile, the H‐bonds are formed mainly between the hydroxyl, carbonyl and amide groups in different compounds (Chalier et al., 2007; Dufour & Bayonove, 1999; Gonçalves et al., 2018; Lubbers et al., 1994b; Manjón et al., 2020, 2021; Mekoue et al., 2016, 2023; McRae et al., 2010; Poncet‐Legrand et al., 2007b; Ramos‐Pineda et al., 2022; Rocha et al., 2007).…”

“…Volatile compounds exist in wines are mainly originating from grape berries, yeasts, or oak woods, some of them can exhibit special aromatic characters and confer wines typical aromas (Lyu et al., 2021a; Pozo‐Bayón et al., 2016). Except for these compounds mentioned above, other components in wines such as flavonols, phenolic acids, tartaric esters/acids, proteins, and polysaccharides can influence wine organoleptic properties through different mechanisms (Jones‐Moore et al., 2021; Lankhorst et al., 2017; Li & Duan, 2019; Li et al., 2021; Liu et al., 2020; Van Sluyter et al., 2015; Zang et al., 2022).…”

Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying

“…In terms of the variable temperature drying, it was evident that SHD exhibited better anthocyanin retention compared to constant temperature drying at 45 and 50°C. This may be because SHD reduced the accumulation of heat, hence decreasing the degradation of anthocyanins (Zang et al., 2022).…”

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

“…Nevertheless, anthocyanins are vulnerable molecules and require special stabilization treatments during food preparation and processing. Several review articles have discussed a number of approaches for enhancing the stability of anthocyanin, primarily in fruits and vegetables, including co-pigmentation, self-association, encapsulation and metal binding [ 21 ], extraction with advanced extractors [ 22 ], interactions with food proteins and polysaccharides [ 23 ], or adjustments of processing conditions [ 24 ]. In addition, several reports have unveiled the composition and potential health impacts of anthocyanins from cereal grains [ 13 , 25 ] and colored wheats [ 11 , 13 , 26 , 27 , 28 , 29 ].…”