ArticleFood chemistry. Molecular sciences2023
Computational insight into stability-enhanced systems of anthocyanin with protein/peptide.
Article in Food chemistry. Molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- Encapsulation of Anthocyanin From Black Carrot (Daucus carota var atrorubens) in Protein Complexes From Plant, Insect, and Animal Origin: Synthesis and Stability.Journal of food science · 2026Article
- Effect of Glycine Betaine on Chilling Injury in Eggplant Peel Revealed by FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Fabrication of silk fibroin peptide-astaxanthin nanocomposites by nanoprecipitation for enhanced stability and antioxidant activity.Frontiers in nutrition · 2026Article
- Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates.Foods (Basel, Switzerland) · 2025Article
- Effects of L-Proline on the Stability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-Molecules (Basel, Switzerland) · 2024Article
- In-silico study unveils potential phytocompounds in Andrographis paniculata against E6 protein of the high-risk HPV-16 subtype for cervical cancer therapy.Scientific reports · 2024Article
- Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process.Food chemistry: X · 2024Article
- Computational identification ofFrontiers in pharmacology · 2024Article
- Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins.Advanced healthcare materials · 2023Review
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Anthocyanins, which belong to the flavonoid group, are commonly found in the organs of plants native to South and Central America. However, these pigments are unstable under conditions of varying pH, heat, etc., which limits their potential applications. One method for preserving the stability of anthocyanins is through encapsulation using proteins or peptides. Nevertheless, the complex and diverse structure of these molecules, as well as the limitation of experimental technologies, have hindered a comprehensive understanding of the encapsulation processes and the mechanisms by which stability is enhanced. To address these challenges, computational methods, such as molecular docking and molecular dynamics simulation have been used to study the binding affinity and dynamics of interactions between proteins/peptides and anthocyanins. This review summarizes the mechanisms of interaction between these systems, based on computational approaches, and highlights the role of proteins and peptides in the stability enhancement of anthocyanins. It also discusses the current limitations of these methods and suggests possible solutions.
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