ReviewFood chemistry: X2024
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: 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 8 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
8 citing papers in PubMed.
- Pectin-Protein Complexes: A Design-Oriented Platform for Tailoring Food Texture Modification.Comprehensive reviews in food science and food safety · 2026Review
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Effect of Glycine Betaine on Chilling Injury in Eggplant Peel Revealed by FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Effect of pH on recovery efficiency and anthocyanin composition ofFood science & nutrition · 2026Article
- Enzymatic Extraction of Hawthorn Pectin Under Ultrahigh Pressure: Optimization and Characterization.Molecules (Basel, Switzerland) · 2025Article
- Stability enhancement of betalain pigment extracted fromFood chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes.
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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.