ReviewJournal of food science and technology2022
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems.
Review in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 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
38 citing papers in PubMed, 113 citations in OpenAlex.
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.Food chemistry: X · 2026Review
- Integrated Metabolomic Profiling and Harvest Volatile Signatures Reveal Cultivar-Specific Quality Traits in Blueberries (Plants (Basel, Switzerland) · 2026Article
- Dynamic pH-Responsive Labeling System Based on Polyvinyl Alcohol/Arabinoxylan Nanofibers Incorporating Purple Cabbage Anthocyanins for Real-Time Food Freshness Monitoring.Foods (Basel, Switzerland) · 2026Article
- The Significant Antioxidant Effect Exerted by Pomegranate (Antioxidants (Basel, Switzerland) · 2026Article
- The RcMYB308-RcEGL1 module regulates cyanidin accumulation by targeting the RcF3'H promoter in pink roses.BMC plant biology · 2026Article
- Metabolome and transcriptome based investigation of anthocyanin accumulation in black wolfberry (Lycium ruthenicum) and validation of the function of LrUFGT.BMC plant biology · 2025Article
- Upcycling of Waste Cherries Produces an Anthocyanin-Rich Powder That Protects Against Amyloid-β Toxicity inAntioxidants (Basel, Switzerland) · 2025Article
- Review: Enhancing the Bioavailability and Stability of Anthocyanins for the Prevention and Treatment of Central Nervous System-Related Diseases.Foods (Basel, Switzerland) · 2025Review
- Sustainable Smart Packaging from Protein Nanofibrils.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- Influence of Enzymatic Acylation on the Stability and Antioxidant Properties of Cyanidin-3-Molecules (Basel, Switzerland) · 2025Article
- Comparative study of polysaccharide metabolites in purple, orange, and whiteFood chemistry: X · 2024Article
- Characterization of Plant based spray dried powders using oil seed proteins and chokeberry extract from wine byproduct.Scientific reports · 2024Article
- Nanostructures for Delivery of Flavonoids with Antibacterial Potential againstAntibiotics (Basel, Switzerland) · 2024Review
- Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.Foods (Basel, Switzerland) · 2024Article
- Intelligent Biopolymer-Based Films: Promising New Solutions for Food Packaging Applications.Polymers · 2024Article
- Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity.Foods (Basel, Switzerland) · 2024Article
- Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review.Foods (Basel, Switzerland) · 2024Review
- Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability.Food chemistry: X · 2023Review
- Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Anthocyanins are considered as the largest group of water-soluble pigments found in the vacuole of plant cells, displaying range of colors from pink, orange, red, purple and blue. They belong to flavonoids, a polyphenolic subgroup. Application of anthocyanins in food systems as natural food colourants is limited due to the lack of stability under different environmental conditions such as light, pH, heat etc. Anthocyanins esterified with one or more acid groups are referred as acylated anthocyanins. Based on the presence or absence of acyl group, anthocyanins are categorized as acylated and nonacylated anthocyanins. Acylated anthocyanins are further classified as mono, di, tri, tetra acylated anthocyanins according to the number of acyl groups present in the anthocyanin. This review classifies common anthocyanin sources into non-acylated, mono-, di-, tri- and tetra-acylated anthocyanins based on the major anthocyanins present in these sources. The relative stabilities of these anthocyanins with respect to thermal, pH and photo stress in beverage systems are specifically discussed. Common anthocyanin sources such as elderberry, blackberry, and blackcurrant mainly contain nonacylated anthocyanins. Red radish, purple corn, black carrot also mainly contain mono acylated anthocyanins. Red cabbage and purple sweet potato have both mono and diacylated anthocyanins. Poly acylated anthocyanins show relatively higher stability compared with nonacylated and monoacylated anthocyanins. Several techniques such as addition of sweeteners, co-pigmentation and acylation techniques could enhance the stability of nonacylated anthocyanins. Flowers are main sources of polyacylated anthocyanins having higher stability, yet they have not been commercially exploited for their anthocyanins.
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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.