Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
Hebei University · Hunan Institute of Engineering · +1 more institution
Abstract
Anthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and immunomodulatory activities. Hence, anthocyanins are widely used in the fields of food and pharmaceuticals. However, anthocyanins are susceptible to environmental and processing factors due to their structural characteristics, which leads to poor storage and processing stability. Numerous studies have indicated that structural modification, co-pigmentation, and delivery systems could improve the stability and bioavailability of anthocyanins in the external environment.…
Citation impact
- FWCI
- 41.95
- Percentile
- 100%
- References
- 114
Authors
7Topics & keywords
- Stability (learning theory)
- Biochemical engineering
- Food science
- Chemistry
- Computer science
- Engineering
- Machine learning