Unveiling the impact of high-pressure processing on anthocyanin-protein/ polysaccharide interactions: A comprehensive review

文献类型： 外文期刊

第一作者： Guo, Wenjuan

作者： Guo, Wenjuan;Mehrparvar, Sheida;Rajaei, Ahmad;Hou, Weizhao;Pan, Junting;Aghbashlo, Mortaza;Tabatabaei, Meisam

作者机构：

关键词： Anthocyanin; High-pressure processing; Protein; Polysaccharide; Stability; Biomacromolecules

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 270 卷

页码：

收录情况： SCI

摘要： 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.

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