Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 361 - 371

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033805

Research progress on processing stability and application of mulberry anthocyanins

  • TANG Luo ,
  • CHEN Xiaoxia ,
  • CHEN Jun ,
  • XIANG Ge ,
  • ZHAO Guohua ,
  • YE Fayin
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  • 1(State Key Laboratory of Resource Insects, Southwest University, Chongqing 400715, China)
    2(College of Food Science, Southwest University, Chongqing 400715, China)
    3(Chongqing Danqing Biotechnology Co.Ltd., Chongqing 408107, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-09-29

  Revised date: 2022-11-23

  Online published: 2024-01-17

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Abstract

Mulberry anthocyanins are the main secondary metabolites of mulberry fruit, which are not only a class of natural pigments with excellent properties but also have a variety of physiological activities such as antioxidant, anti-tumour, and hypoglycaemic effects. However, mulberry anthocyanins are susceptible to degradation by oxygen, pH, heat, light, metal ions, and other factors, resulting in poor stability during processing and storage. Therefore, the study of the processing stability of mulberry anthocyanins and the development of their application properties are important research tasks in this field. Through the extensive literature review, this paper focused on the stability of mulberry anthocyanins under food processing conditions based on the chemical composition and structure of mulberry anthocyanins, summarized the methods and techniques used to enhance the stability of mulberry anthocyanins in recent years, and summarized the applications of mulberry anthocyanins in food products, to provide references for the exploitation of mulberry anthocyanins and the production of mulberry anthocyanin-rich products.

Key words： anthocyanins; mulberry; stability; encapsulation; applications

Cite this article

TANG Luo , CHEN Xiaoxia , CHEN Jun , XIANG Ge , ZHAO Guohua , YE Fayin . Research progress on processing stability and application of mulberry anthocyanins[J]. Food and Fermentation Industries, 2023 , 49(24) : 361 -371 . DOI: 10.13995/j.cnki.11-1802/ts.033805

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