ReviewAntioxidants (Basel, Switzerland)2021
A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 65 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
65 citing papers in PubMed, 232 citations in OpenAlex.
- Evaluation of the Biochemical, Colorimetric, and Microbiological Stability of Red Cabbage Anthocyanin Extracts for Application as Natural Indicators.Molecules (Basel, Switzerland) · 2026Article
- Antibacterial characteristics of black currant fruit extracts.BMC complementary medicine and therapies · 2026Article
- Review
- Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins fromFood chemistry: X · 2026Article
- Effects of Thermal Aging and Subsequent Autoclave Treatment on the Phytochemical Fingerprint, Antioxidant Capacity, and In Vitro Carbohydrate-Hydrolyzing Enzyme Inhibitory Activity of Lychee Pulp Extracts.Plants (Basel, Switzerland) · 2026Article
- Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Zein-Induced Enhancement of the Thermal Stability of Anthocyanins Extracted from Agricultural Residues of Red Corn (Molecules (Basel, Switzerland) · 2026Article
- Differential Temperature Effects on Phenolic Recovery and Antioxidant Capacity During the Hydroethanolic Extraction of Chilean Blueberry Pomace.Antioxidants (Basel, Switzerland) · 2026Article
- Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying.Foods (Basel, Switzerland) · 2026Article
- L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Roselle Precision Drying: Comparative Performance of Smart Rotary Drum and Solar Dryers.Journal of food science · 2026Article
- Bioactive Silages from Agro-Industrial By-Products Based on Grape Pomace or Olive Mill Wastewater for Ruminants: Evolution of Phenolic Profiles, Antioxidant Activity, and Fatty Acid Composition.Antioxidants (Basel, Switzerland) · 2026Article
- Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (Foods (Basel, Switzerland) · 2026Article
- Quality Evaluation and Multi-Criteria Optimization of Cookies Fortified with Lyophilized Black Goji.Foods (Basel, Switzerland) · 2026Article
- Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior.NPJ science of food · 2026Article
- Ultrasound-Assisted Extraction of Apple Pomace: Statistical Optimization and Antioxidant Activity Evaluation.Molecules (Basel, Switzerland) · 2026Article
- Non-Thermal Food Processing Technologies and Polyphenols: LC-MS Evidence for Stability, Transformation, and Functionality.Foods (Basel, Switzerland) · 2026Review
- Covalent modification and liposomal delivery of hydroxytyrosol-soy protein complexes: A strategy to improve stability, functionality, and bioavailability.Food chemistry: X · 2026Article
- From rumen to milk: Dietary polyphenols in dairy cows-A critical review.Veterinary and animal science · 2026Review
5 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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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.