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1. Fabrication and characterization of β-cyclodextrin-epichlorohydrin grafted carboxymethyl chitosan for improving the stability of Cyanidin-3-glucoside

Author:
Jianxia Sun; Jiali Chen; Yanmei Bi; Yuhang Xiao; Lijun Ding; Weibin Bai
Source:
Food chemistry 2022 v.370 pp. 130933
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; chitosan; dietary supplements; food chemistry;     Show all 4 Subjects
Abstract:
... Cyanidin-3-glucoside (C3G), an anthocyanin constituent of fruits and vegetables. It has been proven to possess numerous health benefits with no side effects. However, the poor stability of C3G is an intractable property that limits its application. Hence, the aim of this study is to improve the stability of C3G through the formation of well dispersed nanoparticles. In this study, C3G loaded β-CD-E ...
DOI:
10.1016/j.foodchem.2021.130933

2. Impact of molar absorbance on anthocyanin content of the foods

Author:
Mamatha Chandra Singh; William E. Price; Celine Kelso; Karen Charlton; Yasmine Probst
Source:
Food chemistry 2022 v.386 pp. 132855
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; absorbance; absorption; food chemistry; fruits;     Show all 5 Subjects
Abstract:
... Anthocyanins are present in bright colored fruit and vegetables with growing evidence for their health benefits. Several methods exist in the literature to measure the total monomeric anthocyanin content in foods. Although the simplest method uses UV–Vis spectrophotometry, it requires the use of anthocyanin molar absorption coefficients (Ɛ). While commonly reported for some compounds, these values ...
DOI:
10.1016/j.foodchem.2022.132855

3. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

Author:
Andi Wu; Jimin Lv; Changxin Ju; Yiwen Wang; Yanyun Zhu; Jianchu Chen
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
anthocyanins,   etc   ; chitosan; color; odors; sodium alginate; transmittance;     Show all 6 Subjects
Abstract:
... In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly h ...
DOI:
10.3390/foods11050671

4. VvANR silencing promotes expression of VvANS and accumulation of anthocyanin in grape berries

Author:
Bo Yang; Ying Wei; Changmei Liang; Jianyong Guo; Tiequan Niu; Pengfei Zhang; Pengfei Wen
Source:
Protoplasma 2022 v.259 no.3 pp. 743-753
ISSN:
0033-183X
Subject:
anthocyanins,   etc   ; enzyme activity; gene expression; genes; grapes; phenotype;     Show all 6 Subjects
Abstract:
... Virus-induced gene silencing (VIGS) technology was applied to silence VvANR in cv. Zaoheibao grape berries, and the effects of VvANR silencing on berries phenotype; gene expression level of ANS, LAR1, LAR2, and UFGT; enzyme activity of ANS; and accumulations of anthocyanin and flavan-3-ol were investigated. At the third day after treatment, the VvANR silenced grape berries began to turn red slight ...
DOI:
10.1007/s00709-021-01698-y

5. A light-responsive transcription factor SmMYB35 enhances anthocyanin biosynthesis in eggplant (Solanum melongena L.)

Author:
Linzhi Li; Shaohang Li; Haiyan Ge; Suli Shi; Dalu Li; Yang Liu; Huoying Chen
Source:
Planta 2022 v.255 no.1 pp. 12
ISSN:
0032-0935
Subject:
anthocyanins,   etc   ; Solanum melongena; biosynthesis; eggplants; promoter regions; transcription factors;     Show all 6 Subjects
Abstract:
... MAIN CONCLUSION: SmMYB35, a light-responsive R2R3-MYB transcription factor, positively regulates anthocyanin biosynthesis in eggplant by binding to the promoters of SmCHS, SmF3H, SmDFR, and SmANS and enhancing their activities. In addition, SmMYB35 interacts with SmTT8 and SmTTG1 to form a MBW complex, thereby enhancing anthocyanin biosynthesis. Eggplant is a vegetable rich in anthocyanins. SmMYB3 ...
DOI:
10.1007/s00425-021-03698-x

6. Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

Author:
Nan Zhang; Pu Jing
Source:
Critical reviews in food science and nutrition 2022 v.62 no.8 pp. 2205-2220
ISSN:
1549-7852
Subject:
anthocyanins,   etc   ; Brassicaceae; bioavailability; chemical composition; human nutrition; nutritive value;     Show all 6 Subjects
Abstract:
... Brassicaceae family includes various economic plants for edible or ornamental purposes. Brassicaceae vegetables are considered to be a major part of human diet as sources rich in phytochemicals. Among them, anthocyanins provide red to blue colors in Brassicaceae plants and as well have nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, stability ...
DOI:
10.1080/10408398.2020.1852170

7. Extraction and purification of anthocyanins: A review

Author:
Jiaqi Tan; Yanmei Han; Bo Han; Xiangmei Qi; Xu Cai; Shaoqin Ge; Hongkun Xue
Source:
Journal of agriculture and food research 2022 v.8 pp. 100306
ISSN:
2666-1543
Subject:
anthocyanins,   etc   ; agriculture; antioxidants; chemical industry; cosmetics; food research; medicine;     Show all 7 Subjects
Abstract:
... Anthocyanins are natural flavonoid organic compounds widely existing in natural fruits and vegetables. Increasing researches have confirmed that anthocyanins have various biological activities, such as antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, and anti-inflammatory activities. Therefore, anthocyanins have been widely used in food, health products, cosmetics, medicine ...
DOI:
10.1016/j.jafr.2022.100306

8. Identification and quantification of anthocyanins in honeysuckle under the conditions of Tomsk Province

Author:
L. N. Zibareva; E. S. Filonenko; S. A. Suchkova; N. V. Savenkova; A. I. Nikitin
Source:
Trudy po prikladnoj botanike, genetike i selekcii 2022 v.183 no.1 pp. 48-56
ISSN:
2619-0982
Subject:
anthocyanins,   etc   ; Siberia; cultivars; ethanol; fruits; humidity; plant reproduction; temperature;     Show all 8 Subjects
Abstract:
... Background. Honeysuckle is a promising berry crop for food and medical uses, which has recently become increasingly popular. Searching for sources with high content of bioactive substances to obtain new fruit cultivars with improved chemical composition continues to be relevant. Anthocyanin content and composition in honeysuckle cultivars depend on many factors, including plant reproduction condit ...
DOI:
10.30901/2227-8834-2022-1-48-56

9. The joint role of the late anthocyanin biosynthetic UFGT-encoding genes in the flowers and fruits coloration of horticultural plants

Author:
Noor Muhammad; Zhi Luo; Meng Yang; XianSong Li; ZhiGuo Liu; MengJun Liu
Source:
Scientia horticulturae 2022 v.301 pp. 111110
ISSN:
0304-4238
Subject:
anthocyanins,   etc   ; acylation; biosynthesis; color; flowers; fruit color; glucosylation; horticulture;     Show all 8 Subjects
Abstract:
... Flower and fruit color is one of the most important features of horticultural plants. Its formation and regulation are always affected by both internal and external factors. Among these factors, the UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGTs) have a major role in the development and production of flowers and fruits colors. The UFGT enzymes are critical for upholding anthocyanin synthesi ...
DOI:
10.1016/j.scienta.2022.111110

10. A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes

Author:
Diogo Sousa; Nuno Basílio; Joana Oliveira; Victor de Freitas; Fernando Pina
Source:
Journal of agricultural and food chemistry 2022 v.70 no.2 pp. 656-668
ISSN:
1520-5118
Subject:
anthocyanins,   etc   ; cations; chalcones; cis-trans isomerism; food chemistry; pH; thermodynamics;     Show all 7 Subjects
Abstract:
... The kinetics and thermodynamics of the pH-dependent reversible and irreversible processes leading to color fading of pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, and cyanidin-3-O-glucoside dyes in aqueous solutions are reported. Following the addition of base to the flavylium cation, the quinoidal bases disappear by three distinct steps: (i) in an acidic medium by a ...
DOI:
10.1021/acs.jafc.1c06521

11. Flavonoid components and gene expression analysis reveal flower pigmentation difference between Magnolia biondii and its variety M. biondii var. purpurascens

Author:
Ning-hang Wang; Meng-yi Dai; Gang Zheng; Peng-jie Chang; Ling-juan Xuan; Zhi-gao Liu; Ya-ling Wang; Shao-yu Cheng; Zhuo-wei Wang; Hai-long Wang; Cui-hua Gu; Chao Zhang; Ya-mei Shen
Source:
Trees 2022 v.36 no.2 pp. 583-591
ISSN:
0931-1890
Subject:
anthocyanins,   etc   ; Magnolia biondii; biosynthesis; color; flavonols; gene expression; phenotype; pigmentation;     Show all 8 Subjects
Abstract:
... KEY MESSAGE: Compared with Magnolia biondii, higher anthocyanin content and higher expression level of related structural genes involved in flavonoids biosynthesis were detected in its variety M. biondii var. purpurascens. Magnolia plants are old species and have evolved a variety of flower colors. Color differences occur between Magnolia biondii (MB) and its variety M. biondii var. purpurascens ( ...
DOI:
10.1007/s00468-021-02231-7

12. Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

Author:
Ziqi Guo; Yuqi Huang; Jian Huang; Shuyi Li; Zhenzhou Zhu; Qianchun Deng; Shuiyuan Cheng
Source:
Food chemistry 2022 v.385 pp. 132702
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; dyes; flour; fluorescence; food chemistry; gliadin; grapes; hydrogen; wheat;     Show all 9 Subjects
Abstract:
... In order to broaden the application of grape skin anthocyanin extract (GSAE) in flour products, the interaction of gliadin (Gli) and GSAE were investigated. Seven anthocyanin components from GSAE were identified by HPLC-MS², which could form complexes with Gli having different binding rates based on UV, FTIR and HPLC analysis. The fluorescence quenching experiment showed that GSAE was capable of e ...
DOI:
10.1016/j.foodchem.2022.132702

13. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Author:
Jian-Hui Ye; Ying Ye; Jun-Feng Yin; Jing Jin; Yue-Rong Liang; Ru-Yi Liu; Ping Tang; Yong-Quan Xu
Source:
Trends in food science & technology 2022 v.123 pp. 130-143
ISSN:
0924-2244
Subject:
anthocyanins,   etc   ; astringency; bitterness; fermentation; flavanols; flavonols; food production; oxidation; tea; theaflavins;     Show all 10 Subjects
Abstract:
... The bitter and astringent taste of tea and tea extract is still not favored by many consumers, which limits its applications to bakery foods and functional foods. Many bitter and astringent compounds in tea leaves are susceptible, which transform during tea processing or can be modified by food production technologies. Besides, the accumulations of the major bitter and astringent compounds in fres ...
DOI:
10.1016/j.tifs.2022.02.031

14. Comparison of anthocyanin and polyphenolics in purple sweetpotato (Ipomoea batatas Lam.) grown in different locations in Japan

Author:
Koji Ishiguro; Toshikazu Kuranouchi; Yumi Kai; Kenji Katayama
Source:
Plant production science 2022 v.25 no.1 pp. 84-94
ISSN:
1349-1008
Subject:
anthocyanins,   etc   ; Ipomoea batatas; Japan; color; cyanidin; latitude; polyphenols; sweet potatoes; temperature;     Show all 9 Subjects
Abstract:
... The health benefits of purple sweetpotato, which is used as an edible food in its natural state and in processed foods and as a natural color pigment, have been recognized. In Japan, sweetpotato has been economically produced in regions below 36°4ʹN latitude; however, cultivation areas are beginning to expand further north. The anthocyanin and polyphenolics in three purple sweetpotatoes cultivated ...
DOI:
10.1080/1343943X.2021.1963292

15. Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods

Author:
Najwane Hamie; Luigi Tarricone; Vincenzo Verrastro; Giuseppe Natrella; Michele Faccia; Giuseppe Gambacorta
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
anthocyanins,   etc   ; color; fluorescence; polyphenols; spectroscopy; sugar content; table grapes; titratable acidity; vineyards;     Show all 9 Subjects
Abstract:
... The optimal harvesting of table grapes is commonly determined based on technological and phenolic indices analyzed over the course of its maturity. The classical techniques used for these analyses are destructive, time-consuming, and work for a limited number of samples that may not represent the heterogeneity of the vineyard. This study aimed to follow the ripening season of table grapes using no ...
DOI:
10.3390/foods11050663

16. Development of suspension culture technology and hormone effects on anthocyanin biosynthesis for red Cyclocarya paliurus cells

Author:
Yuan Liu; Qi Liang; Daobang Tang; Yuqin Chen; Jianwei Zang; Wenjia Zhao; Jiguang Chen; Qingfeng Zhang; Zhongping Yin
Source:
Plant cell, tissue, and organ culture 2022 v.149 no.1-2 pp. 175-195
ISSN:
0167-6857
Subject:
anthocyanins,   etc   ; Cyclocarya paliurus; biosynthesis; cell culture; metabolome; metabolomics; organ culture; oxidoreductases; transcriptome;     Show all 9 Subjects
Abstract:
... Plant cell culture is a good way to produce anthocyanins owing to its outstanding advantages of short cycles and no limitation on natural environments. However, this method has not been widely used due to the lack of elite cell lines, low yield, and relatively high cost. In the present paper, suspension culture technology of red Cyclocarya paliurus cells was developed to produce anthocyanins, and ...
DOI:
10.1007/s11240-021-02215-y

17. Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Author:
Changxin Ju; Jimin Lv; Andi Wu; Yiwen Wang; Yanyun Zhu; Jianchu Chen
Source:
International journal of food science & technology 2022 v.57 no.6 pp. 3556-3566
ISSN:
0950-5423
Subject:
anthocyanins,   etc   ; Cactaceae; Morella rubra; antioxidant activity; betalains; color; food science; pH; technology;     Show all 9 Subjects
Abstract:
... Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red–purple pitaya were blended with Chinese bayberry juice (rich in anthocyanins) to explore variation trends of two natural pigments in one system. The mixture showed higher anthocyanin contents at pH 4, 4.5, and 5. In this process, redness and colour saturation were also maintained to a greater extent compared to the control ...
DOI:
10.1111/ijfs.15680

18. Is pinking susceptibility index a good predictor of white wines pinking phenomena?

Author:
Ana Carolina Gonçalves; Fabrizio Minute; Federico Giotto; Luís Filipe-Ribeiro; Fernanda Cosme; Fernando M. Nunes
Source:
Food chemistry 2022 v.386 pp. 132861
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; color; food chemistry; grapes; hydrogen peroxide; oxidation; oxygen; Italy; Moldova; Portugal;     Show all 10 Subjects
Abstract:
... The concentration of anthocyanins in white wines from different grape varieties (Prosecco, Sauvignon Blanc, Pinot Grey, Chardonnay, Síria) from diverse countries (Italy, Moldova, and Portugal) was determined. Anthocyanins, mainly malvidin-3-O-glucoside, were detected in all wines (from 0.7 to 704 μg/L). No correlation between anthocyanins concentration and the Pinking Susceptibility Index (PSI) wa ...
DOI:
10.1016/j.foodchem.2022.132861

19. Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries

Author:
Carla A.A. Farias; Débora P. Moraes; Naiara H. Neuenfeldt; Giovani L. Zabot; Tatiana Emanuelli; Juliano S. Barin; Cristiano A. Ballus; Milene T. Barcia
Source:
Food chemistry 2022 v.383 pp. 132446
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; coproducts; economic sustainability; environmental impact; food chemistry; gravity; models; raspberries; strawberries;     Show all 9 Subjects
Abstract:
... This study aimed to verify if microwave hydrodiffusion and gravity (MHG) could efficiently extract anthocyanins from strawberries and raspberries with low environmental impact and costs. Our findings revealed that it was possible to extract 69 and 64% anthocyanins from the strawberries and raspberries in a single extraction step, respectively. When the co-product (product remaining after extractin ...
DOI:
10.1016/j.foodchem.2022.132446

20. Multi-stimuli-responsive photonics films based on chiral nematic cellulose nanocrystals

Author:
Yahui Meng; Zhibin He; Cuihua Dong; Zhu Long
Source:
Carbohydrate polymers 2022 v.277 pp. 118756
ISSN:
0144-8617
Subject:
anthocyanins,   etc   ; Fuchsia; cellulose; color; ethanol; nanocrystals; pH; photonics; relative humidity; solvents; sorbitol;     Show all 11 Subjects
Abstract:
... Multiple-stimuli-responsive bio-based materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Herein, we present a unique biobased photonics film with multi-stimuli responsive behavior based on cellulose nanocrystals (CNCs), sorbitol (S) and anthocyanin (Anth). The resulting photonics film exhibits multi-stimuli responsive behavior to humidity ...
DOI:
10.1016/j.carbpol.2021.118756