Anthocyanins: Bioactivity and Chemistry
Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 5538
Interests: agri-food wastes; lignin; color stabilization; anthocyanins; food science
Special Issues, Collections and Topics in MDPI journals
Anthocyanins are a class of phenolic compounds responsible for a great diversity of colours (from red to blue) found in nature, especially flowers and fruits, and some processed products, such as juices and red wines. Over the years, numerous biologic studies have demonstrated their potential health benefits to humans, especially in terms of the antioxidant properties of anthocyanins. In aqueous solutions, these pigments exist as different species: flavylium cation, neutral and anionic quinoidal base, hemiketal form, cis- and trans-chalcone forms in equilibrium. Besides pH, anthocyanins’ stability is also affected by light, temperature and exposure to oxygen which has been limiting their use in food and cosmetic matrices as colorants and nutraceutics. Several strategies have been reported in the literature regarding the stabilization of these pigments towards their application in different matrices. This includes interaction with different compounds including polymers and the chemical/enzymatic transformation into more stable pigments.
We invite researchers to contribute either with original research or review articles focusing on, but not limited to: (i) chemical transformation of anthocyanins towards the production of more stabilized structures with appealing chromatic features; (ii) stabilization of anthocyanin using original approaches; (iii) mechanism of action in improving human nutrition; (iv) bioactivity (bioavailability, metabolites, enzymes inhibition, anti-proliferative and anti-bacterial activities).
Dr. Joana Oliveira
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- chemical and enzymatic transformation
- physical-chemical features
- anthocyanin in human nutrition
- enzymes interactions
- anthocyanins bioavailability
- anti-proliferative activity
- anti-bacterial activity