Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, Junting Pan, Mortaza Aghbashlo, Meisam Tabatabaei, Ahmad Rajaei
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience...
May 4, 2024: International Journal of Biological Macromolecules