ReviewAntioxidants (Basel, Switzerland)2019
Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages.
Review in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 43 citations in OpenAlex.
- Coupling Carbon-Source Transport with Antioxidant Biosynthesis in Yeast: Product Diversity and Engineering Strategies.Biology · 2026Review
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality.Foods (Basel, Switzerland) · 2025Review
- Prodelphinidin from purple sweet potato induces apoptosis in human triple-negative breast cancer cells via ROS-mediated ER stress activation.Medical oncology (Northwood, London, England) · 2025Article
- From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
- The Effect of Sucrose and Yeast Extract on Total Phenolic, Flavonoid, and Anthocyanin of Lactic-Acid-Fermented Mangosteen Fruit Peel (Turkish journal of pharmaceutical sciences · 2024Article
- Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.Foods (Basel, Switzerland) · 2023Review
- Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review.Foods (Basel, Switzerland) · 2023Review
- Natural resources for dye-sensitized solar cells.Heliyon · 2021Review
- Submerged fermentation improves bioactivity of mulberry fruits and leaves.Chinese herbal medicines · 2021Article
- Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics.Antioxidants (Basel, Switzerland) · 2021Article
- Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation withJournal of agricultural and food chemistry · 2020Article
- Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.