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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 27
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Review Articles

Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing

Yanpei Chena College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China;b Ningbo Research Institute, Zhejiang University, Ningbo, People’s Republic of ChinaView further author information
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Tarun Belwala College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of ChinaORCID Iconhttps://orcid.org/0000-0003-0434-1956View further author information
ORCID Icon,
Yanqun Xua College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China;b Ningbo Research Institute, Zhejiang University, Ningbo, People’s Republic of ChinaView further author information
,
Quan Maa College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of ChinaView further author information
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Dong Lia College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of ChinaView further author information
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Li Lia College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of ChinaView further author information
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Hang Xiaoa College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China;c Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United StatesCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6194-2796View further author information
ORCID Icon &
Zisheng Luoa College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China;b Ningbo Research Institute, Zhejiang University, Ningbo, People’s Republic of China;d National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People’s Republic of China;e Fuli Institute of Food Science, Zhejiang University, Hangzhou, People’s Republic of ChinaCorrespondence[email protected]
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Pages 8639-8671 | Published online: 18 Apr 2022

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Tisong Liang, Pu Jing & Jian He. (2023) Nano techniques: an updated review focused on anthocyanin stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Articles from other publishers (1)

Zhiying Li, Yidi Wang, Baoge Song, Jiaxin Li, Yiwen Bao, Qiao Jiang, Yi Chen, Shufang Yang, Yiyun Yang, Jinlong Tian & Bin Li. (2023) The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches. Food Chemistry 420, pages 136136.
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