ReviewFoods (Basel, Switzerland)2023
Anthocyanins: Modified New Technologies and Challenges.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed, 63 citations in OpenAlex.
- Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.Journal of the science of food and agriculture · 2026Article
- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Multifunctional Bio-Based Packaging for Perishable Foods: Structural Design, Scalable Fabrication, and Versatile Applications.Advanced materials (Deerfield Beach, Fla.) · 2026Review
- Conformation-Driven Bilayer Nanocarriers for Anthocyanins Using Shell Polysaccharides: Stabilization Mechanisms and Enhanced In Vitro Lipid-Lowering Activity.Molecules (Basel, Switzerland) · 2026Article
- Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.Food chemistry: X · 2026Review
- Blueberries and Honeysuckle Berries: Anthocyanin-Rich Polyphenols for Vascular Endothelial Health and Cardiovascular Disease Prevention.Nutrients · 2025Review
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Mixtures of phenolic extracts ofJournal of food science and technology · 2025Article
- Anthocyanin-Rich Purple Plant Foods: Bioavailability, Antioxidant Mechanisms, and Functional Roles in Redox Regulation and Exercise Recovery.Nutrients · 2025Review
- Influence of Enzymatic Acylation on the Stability and Antioxidant Properties of Cyanidin-3-Molecules (Basel, Switzerland) · 2025Article
- Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with differentFood chemistry: X · 2025Article
- Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior.Antioxidants (Basel, Switzerland) · 2025Article
- Cloned genes and genetic regulation of anthocyanin biosynthesis in maize, a comparative review.Frontiers in plant science · 2024Review
- The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Foods (Basel, Switzerland) · 2023Article
- Improving Blueberry Anthocyanins' Stability Using a Ferritin Nanocarrier.Molecules (Basel, Switzerland) · 2023Article
- Transcriptome and metabolome analysis reveals the effect of flavonoids on flower color variation inFrontiers in plant science · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.
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What OpenQuestion holds
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.