Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101883 - 101883
Published: Oct. 5, 2024
Anthocyanins,
as
the
most
common
and
widely
distributed
flavonoid
compounds,
are
present
in
fruits
vegetables.
Anthocyanins
show
various
biological
activities
including
antioxidant,
anticancer,
anti-inflammatory,
antibacterial,
immunomodulatory
activities.
Hence,
anthocyanins
used
fields
of
food
pharmaceuticals.
However,
susceptible
to
environmental
processing
factors
due
their
structural
characteristics,
which
leads
poor
storage
stability.
Numerous
studies
have
indicated
that
modification,
co-pigmentation,
delivery
systems
could
improve
stability
bioavailability
external
environment.
This
article
reviews
main
affecting
anthocyanins.
Moreover,
this
review
comprehensively
introduces
methods
Finally,
current
problems
future
research
advances
also
introduced.
The
findings
can
provide
important
references
for
deeper
on
stability,
activities,
Antioxidants,
Journal Year:
2024,
Volume and Issue:
13(11), P. 1312 - 1312
Published: Oct. 28, 2024
Wine
phenolic
compounds,
often
known
as
polyphenols,
are
a
diverse
group
of
secondary
bioactive
compounds
derived
from
grapes.
They
play
crucial
role
in
defining
the
sensory
characteristics,
functionality,
and
health
benefits
wine.
This
review
explores
complex
chemistry
these
focusing
on
key
classes
such
flavonoids,
which
include
flavanones,
flavonols,
anthocyanins,
flavan-3-ols,
non-flavonoids,
hydroxycinnamic
acids,
hydroxybenzoic
stilbenes.
The
wine
phenolics,
particularly
their
antioxidant
anti-inflammatory
properties,
also
discussed
relation
to
preventing
reducing
risk
non-communicable
diseases
(NCDs)
cardiovascular
diseases,
cancers,
neurodegenerative
conditions.
Furthermore,
this
summarized
most
current
data
human
population-based
research
that
investigated
bioactivity
red
phytochemicals
with
relevant
for
NCDs.
Finally,
proposes
some
perspectives
future
better
understand
bioavailability,
metabolism,
long-term
effects
compounds.
International Journal of Food Science & Technology,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Jan. 13, 2025
Abstract
Our
study
analysed
the
quality
differences
between
6
pomegranate
varieties
grown
in
Yunnan.
The
results
showed
that
composition
and
contents
of
anthocyanins,
amount
polymeric
pigments
produced
by
reaction
anthocyanins
tannins,
pH
were
primary
factors
affecting
colour
arils.
Fructose
citric
acid
main
sugar
organic
contributing
to
taste
In
total,
42
phenolic
compounds
identified,
with
BS
being
classified
as
a
distinct
group
due
higher
concentrations
ACNs
flavonols.
Additionally,
32
volatile
TLZ,
SP,
TGY
grouped,
BS,
TNS,
HRY
grouped
into
another.
key
metabolic
pathways
included
flavone
flavonol
biosynthesis,
anthocyanin
phenylpropanoid
while
fatty
pyruvate
metabolism,
sulfur
metabolism
pathways.
These
provide
valuable
guidance
for
agricultural
practices
promoting
industrial
development.
Frontiers in Plant Science,
Journal Year:
2025,
Volume and Issue:
16
Published: Feb. 14, 2025
Introduction
Orychophragmus
violaceus
is
a
popular
horticultural
plant
because
of
its
bright
purple
flowers
that
are
commonly
found
in
parks
and
green
belts.
However,
three
flower
colors
(purple,
light
purple,
white)
were
observed
the
wild-type
O.
.
The
molecular
mechanism
underlying
formation
these
intriguing
remains
unknown.
Methods
Here,
we
combined
metabolomics
transcriptomics
to
identify
pathway
cascade
leading
anthocyanin
biosynthesis
associated
with
color
Results
discussion
A
total
152
flavonoid
metabolites
identified
based
on
metabolomic
data,
most
which
quercetin
kaempferol.
Comparative
analysis
among
samples
revealed
two
anthocyanins,
peonidin-3-glucoside
delphinidin
3-(6’’-malonyl-glucoside),
pigments
likely
responsible
for
coloration
petals
Subsequent
transcriptomic
5,918
differentially
expressed
genes
groups
flowers,
87
encoded
13
key
enzymes
biosynthetic
pathway.
Moreover,
high
expression
transcription
factors,
OvMYB
OvbHLH
,
suggests
their
role
regulation
biosynthesis.
By
integrating
OvANS
encodes
anthocyanidin
synthase,
was
significantly
upregulated
flowers.
enzyme
transformation
colorless
leucoanthocyanidins
colored
anthocyanidins.
This
study
provides
novel
insights
into
development
laying
foundation
breeding.
Photonics,
Journal Year:
2025,
Volume and Issue:
12(3), P. 231 - 231
Published: March 4, 2025
This
study
developed
a
sustainable
colorimetric
pH
sensor
using
chitosan
derived
from
mealworm
(Tenebrio
molitor)
biomass
and
anthocyanin
extracted
red
cabbage
(Brassica
oleracea).
Chitosan
was
used
as
the
substrate
material,
served
indicator
dye,
collectively
forming
basis
of
sensor.
The
resulting
pH-responsive
film
effectively
measures
levels
1
to
13,
with
distinct
color
shift
pink
green.
demonstrated
remarkable
stability,
maintaining
fidelity
after
prolonged
exposure
aqueous
environments,
its
practical
functionality
confirmed
through
an
ammonia
detection
assay,
underscoring
utility
in
monitoring
food
freshness.
Mechanistic
investigations
Fourier-transform
infrared
spectroscopy
(FTIR)
molecular
modeling
identified
electrostatic
hydrophobic
forces
key
factors
binding
matrix.
Molecular
further
revealed
minimal
energy
−3
kcal/mol
RMSD
0
Å,
indicating
strong
interaction
stability.
exhibited
high
structural
integrity,
tensile
strength
elongation
values
8.8
MPa
8.4%,
respectively,
flexibility
suggests
suitability
for
diverse
applications,
including
biomedical
devices.
eco-friendly
production
process
biocompatibility
this
provide
alternative
conventional
measurement
technologies.
innovation
not
only
addresses
ecological
challenges
but
also
expands
capabilities
sensors
use
scientific
research,
other
fields.
