Evidence map›Paper›PMID 40726494›Full record

ArticleFood chemistry: X2025

Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction.

Wenjun Li, Qiao Zeng, Yunyan Liu, Xue Zhao, Xianggui Chen, Wenyu Yang

Abstract read
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed.

  1. Effect of soybean protein isolate-Food chemistry: X · 2026
    Article
  2. Review
  3. Recovery of Bioactive Compounds from Juçara Palm (Plants (Basel, Switzerland) · 2025
    Article
  4. Article
  5. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Wenjun LiSchool of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.
Qiao ZengSchool of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.
Yunyan LiuSchool of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.
Xue ZhaoSouth China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Xianggui ChenSchool of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.
Wenyu YangSchool of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The high sensitivity of anthocyanins to environmental stressors poses significant challenges for their application in food. Encouraging progress has been made with peptide encapsulation strategies, which have enhanced the stability of anthocyanin. In this study, we employ cost-effective tripeptides for nanoencapsulation of anthocyanins and investigate the fundamental interactions between the peptides and anthocyanins using a simplified model that minimizes the influence of multiple amino acids. Our results demonstrated that the tripeptides (LWD, LWE, and LWH) form a stable co-assembled nanocomplex with cyanidin-3-O-glucoside (C3G) through π-π interactions, hydrogen bonds, and hydrophobic interactions, significantly enhancing C3G retention under conditions of high temperature, pH variation, and Cu

Indexed as

Co–assemblyCyanidin–3–glucosideNanocomplexStabilizationTripeptide

Identifiers

PMID40726494
PMCPMC12302925

What OpenQuestion holds

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Registered trials

None linked

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.