ReviewFood chemistry: X2024
Factors affecting the stability of anthocyanins and strategies for improving their stability: A review.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 54 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
54 citing papers in PubMed.
- Evaluation of the Biochemical, Colorimetric, and Microbiological Stability of Red Cabbage Anthocyanin Extracts for Application as Natural Indicators.Molecules (Basel, Switzerland) · 2026Article
- 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 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
- Multi-Target Modulation of Interconnected Pathogenetic Pathways by Natural Bioactive Compounds in Endometriosis.Antioxidants (Basel, Switzerland) · 2026Review
- Deep eutectic solvent-based extraction and recovery of phenolic compounds: From conventional media to switchable recovery strategies.Mikrochimica acta · 2026Review
- Construction of an efficient delivery system for raspberry anthocyanins: preparation and stability evaluation of whey protein isolate-gum Arabic nanoparticles.Food chemistry: X · 2026Article
- Red Seaweed-Derived Phycobiliproteins: Marine Bioactive Colorants with Functional Health Properties.Marine drugs · 2026Review
- Animal- and Plant-Derived Protein Nanocarriers for the Delivery of Natural Compounds in Breast Cancer Chemoprevention.Molecules (Basel, Switzerland) · 2026Review
- Effect of soybean protein isolate-Food chemistry: X · 2026Article
- Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell Disintegration.Journal of food science · 2026Article
- Anthocyanin-Driven Dark Phenotypes in Stress Adaptation.Plants (Basel, Switzerland) · 2026Review
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Foods (Basel, Switzerland) · 2026Article
- Conformation-Driven Bilayer Nanocarriers for Anthocyanins Using Shell Polysaccharides: Stabilization Mechanisms and Enhanced In Vitro Lipid-Lowering Activity.Molecules (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
- Enhanced Bioavailability and Health Benefits of Blueberry Anthocyanins: An Updated Review on Mechanisms and Approaches.Molecules (Basel, Switzerland) · 2026Review
- Neutral Electrolyzed Water as Sanitizer Solution in Fresh Foods: The Strawberry as a Study Model.Foods (Basel, Switzerland) · 2026Article
- From Chronic Inflammation to Remodeling: Anthocyanins in the Context of Asthma Management.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Anthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and immunomodulatory activities. Hence, anthocyanins are widely used in the fields of food and pharmaceuticals. However, anthocyanins are susceptible to environmental and processing factors due to their structural characteristics, which leads to poor storage and processing stability. Numerous studies have indicated that structural modification, co-pigmentation, and delivery systems could improve the stability and bioavailability of anthocyanins in the external environment. This article reviews the main factors affecting the stability of anthocyanins. Moreover, this review comprehensively introduces methods to improve the stability of anthocyanins. Finally, the current problems and future research advances of anthocyanins are also introduced. The findings can provide important references for deeper research on the stability, biological activities, and bioavailability of 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.