{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T10:20:52Z","timestamp":1779877252723,"version":"3.53.1"},"reference-count":40,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T00:00:00Z","timestamp":1752710400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T00:00:00Z","timestamp":1752710400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Black rice anthocyanins (BRA) possess antioxidant properties and can alleviate alcohol\u2010induced liver injury but their stability in alcoholic beverages remains a challenge. This study investigated the effects of ethanol concentration on the structural stability of BRA\/\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010cyclodextrins (\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CDs) and their intermolecular interactions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      At low ethanol concentrations (&lt;164.8 g kg\n                      <jats:sup>\u2212<\/jats:sup>\n                      \u00b9), hydrogen bonding between cyanidin\u20103\u2010glucoside (C3G) and\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD was enhanced whereas higher concentrations (&gt;164.8 g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) reduced hydrogen bond formation. The main interactions between\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD and C3G were hydrogen bonds and van der Waals forces. In contrast, hydroxypropylation of\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD (HP\u2010\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD) enlarged the cavity volume, weakening direct hydrogen bonding with C3G; van der Waals forces dominated the binding, and hydrogen bonds originated mainly from surrounding ethanol and water molecules.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Ethanol influenced the stability of the inclusion complexes by modulating the number of hydrogen bonds. High ethanol concentrations (&gt;164.8\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) increased the structural rigidity of\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD but reduced intramolecular hydrogen bonds within its cavity, leading to decreased stability. In contrast, the hydroxypropyl groups of HP\u2010\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD enlarged its cavity volume and height, allowing C3G to rely primarily on van der Waals interactions for stability. Consequently, HP\u2010\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010CD exhibited greater resistance to ethanol\u2010induced destabilization. \u00a9 2025 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70052","type":"journal-article","created":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T11:49:13Z","timestamp":1752752953000},"page":"8038-8047","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Investigation of the effect of ethanol on the stability of black rice anthocyanin\/cyclodextrin inclusion complexes in aqueous systems"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-2819-1580","authenticated-orcid":false,"given":"Yue","family":"Wang","sequence":"first","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingyu","family":"Yin","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaolong","family":"Li","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuxing","family":"Cui","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,17]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf803153z"},{"key":"e_1_2_11_3_1","doi-asserted-by":"crossref","unstructured":"YanZ Study on Enzymatic Acylation of Anthocyanin Isolated from Black Rice and the Stability of the Acylated Derivatives[PhD thesis]. 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