Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin-Pectin Complexes.

Zhilin Gan, Kaiyi Xu, Baoqing Zhu, Yu Shuai, Honglin An, Sijia Wu, Yixuan Li, Qianyun Han

Abstract read

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Zhilin GanCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Kaiyi XuCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Baoqing ZhuCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.ORCID 0000-0002-9767-6888

Yu ShuaiCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Honglin AnCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Sijia WuCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Yixuan LiCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Qianyun HanCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.ORCID 0009-0003-6637-489X

Funding

Department of Science and Technology of Shandong Province 2024TZXD069

6 · The paper itself

Abstract

European bilberry anthocyanins are promising natural pigments and bioactive compounds, but their application in food systems is limited by their sensitivity to environmental stresses. This study compared apple pectin (AP), citrus pectin (CP), and blueberry pectin (BP) for their effects on the association, stability, and antioxidant activity of bilberry anthocyanins. The optimized complexation conditions were an anthocyanin-to-pectin mass ratio of 1:2.5, pH 3.0, and 80 min. The pectins differed in monosaccharide composition, with (Gal + Ara)/Rha ratios of 2.06, 2.68, and 3.88 for AP, CP, and BP, respectively. Under the these conditions, the binding percentage followed the order AP-A > CP-A > BP-A. FT-IR, XRD, and SEM analyses showed changes in functional group regions, diffraction patterns, and surface morphology after complex formation, consistent with non-covalent association. AP-A showed the highest protective effect among the tested complexes, increasing anthocyanin retention from 48.52% to 64.42% after heating at 90 °C for 5 h and from 8.90% to 37.18% after 5 days of indoor natural light exposure. In the antioxidant assays, AP-A reduced the DPPH and ABTS IC

Indexed as

anthocyanin stabilityantioxidant activitybilberry anthocyaninspectinpectin–anthocyanin complex

Identifiers

PMID42794096

DOI10.3390/foods15183312

PMCPMC13606454

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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.