{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:10:49Z","timestamp":1790003449589,"version":"4.0.1"},"reference-count":61,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:00:00Z","timestamp":1789689600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100012905","name":"innovation and application demonstration of key technologies, Shandong Province, China","doi-asserted-by":"publisher","award":["2024TZXD069"],"award-info":[{"award-number":["2024TZXD069"]}],"id":[{"id":"10.13039\/100012905","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>European bilberry anthocyanins are promising natural pigments and bioactive compounds, but their application in food systems is limited by their sensitivity to environmental stresses. This study compared apple pectin (AP), citrus pectin (CP), and blueberry pectin (BP) for their effects on the association, stability, and antioxidant activity of bilberry anthocyanins. The optimized complexation conditions were an anthocyanin-to-pectin mass ratio of 1:2.5, pH 3.0, and 80 min. The pectins differed in monosaccharide composition, with (Gal + Ara)\/Rha ratios of 2.06, 2.68, and 3.88 for AP, CP, and BP, respectively. Under the these conditions, the binding percentage followed the order AP-A &gt; CP-A &gt; BP-A. FT-IR, XRD, and SEM analyses showed changes in functional group regions, diffraction patterns, and surface morphology after complex formation, consistent with non-covalent association. AP-A showed the highest protective effect among the tested complexes, increasing anthocyanin retention from 48.52% to 64.42% after heating at 90 \u00b0C for 5 h and from 8.90% to 37.18% after 5 days of indoor natural light exposure. In the antioxidant assays, AP-A reduced the DPPH and ABTS IC50 values from 46.64 to 31.12 \u03bcg\/mL and from 0.90 to 0.372 mg\/mL, respectively. These findings provide useful information for understanding the relationship between pectin compositional features and anthocyanin stabilization, and may support the rational selection of pectin matrices for anthocyanin-rich food systems.<\/jats:p>","DOI":"10.3390\/foods15183312","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3312","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin\u2013Pectin Complexes"],"prefix":"10.3390","volume":"15","author":[{"given":"Zhilin","family":"Gan","sequence":"first","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Kaiyi","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9767-6888","authenticated-orcid":false,"given":"Baoqing","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Yu","family":"Shuai","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Honglin","family":"An","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Sijia","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"}]},{"given":"Yixuan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-6637-489X","authenticated-orcid":false,"given":"Qianyun","family":"Han","sequence":"additional","affiliation":[{"name":"College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China"},{"name":"Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China"},{"name":"Hebei Provincial Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"10043","DOI":"10.14214\/sf.10043","article-title":"Continuous Picking May Increase Bilberry Yields","volume":"53","author":"Manninen","year":"2019","journal-title":"Silva Fenn."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.indcrop.2014.06.053","article-title":"Resource Assessment and Economic Potential of Bilberries (Vaccinium myrtillus and Vaccinium uliginosum) on Osogovo Mtn., R. Macedonia","volume":"61","author":"Stefkov","year":"2014","journal-title":"Ind. Crops Prod."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"662","DOI":"10.1016\/j.foodcont.2012.09.009","article-title":"Anthocyanin Fingerprinting for Authenticity Studies of Bilberry (Vaccinium myrtillus L.)","volume":"30","author":"Primetta","year":"2013","journal-title":"Food Control"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"131703","DOI":"10.1016\/j.foodchem.2021.131703","article-title":"Resolving the Developmental Distribution Patterns of Polyphenols and Related Primary Metabolites in Bilberry (Vaccinium myrtillus) Fruit","volume":"374","author":"Dare","year":"2022","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"6011","DOI":"10.1021\/jf200940h","article-title":"Isolation and Tyrosinase Inhibitory Effects of Polyphenols from the Leaves of Persimmon, Diospyros Kaki","volume":"59","author":"Xue","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"992","DOI":"10.1080\/01635581.2022.2157450","article-title":"Bilberry Anthocyanins (Vaccinium myrtillus L.) Induced Apoptosis of B16-F10 Cells and Diminished the Effect of Dacarbazine","volume":"75","author":"Yu","year":"2023","journal-title":"Nutr. Cancer"},{"key":"ref_7","first-page":"75","article-title":"Anti-Angiogenic, Antioxidant, and Anti-Carcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula","volume":"69","author":"Bagchi","year":"2004","journal-title":"Biochemistry"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"127511","DOI":"10.1016\/j.foodchem.2020.127511","article-title":"Development of New Bilberry (Vaccinium myrtillus L.) Based Snacks: Nutritional, Chemical and Bioactive Features","volume":"334","author":"Pires","year":"2021","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"6759","DOI":"10.1021\/jf201079h","article-title":"Anthocyanin Extract from Black Rice Significantly Ameliorates Platelet Hyperactivity and Hypertriglyceridemia in Dyslipidemic Rats Induced by High Fat Diets","volume":"59","author":"Yang","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Studzi\u0144ska-Sroka, E., Paczkowska-Walendowska, M., Erdem, C., Paluszczak, J., Kleszcz, R., Hoszman-Kulisz, M., and Cielecka-Piontek, J. (2024). Anti-Aging Properties of Chitosan-Based Hydrogels Rich in Bilberry Fruit Extract. Antioxidants, 13.","DOI":"10.3390\/antiox13010105"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1016\/j.foodchem.2006.06.021","article-title":"Antioxidant Capacity, Phenol, Anthocyanin and Ascorbic Acid Contents in Raspberries, Blackberries, Red Currants, Gooseberries and Cornelian Cherries","volume":"102","author":"Pantelidis","year":"2007","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1039\/C3FO60263J","article-title":"Nature and Consequences of Non-Covalent Interactions between Flavonoids and Macronutrients in Foods","volume":"5","author":"Bordenave","year":"2014","journal-title":"Food Funct."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.foodchem.2017.03.146","article-title":"A Comparative Study of Anthocyanin Distribution in Purple and Blue Corn Coproducts from Three Conventional Fractionation Processes","volume":"231","author":"Li","year":"2017","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"126655","DOI":"10.1016\/j.foodchem.2020.126655","article-title":"Effects of \u03b2-Cyclodextrin, Whey Protein, and Soy Protein on the Thermal and Storage Stability of Anthocyanins Obtained from Purple-Fleshed Sweet Potatoes","volume":"320","author":"Quan","year":"2020","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Ayvaz, H., Cabaroglu, T., Akyildiz, A., Pala, C.U., Temizkan, R., A\u011f\u00e7am, E., Ayvaz, Z., Durazzo, A., Lucarini, M., and Direito, R. (2022). Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical\/Industrial Use, and Innovation Potential. Antioxidants, 12.","DOI":"10.3390\/antiox12010048"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodchem.2017.08.073","article-title":"Evaluation of Structure and Bioprotective Activity of Key High Molecular Weight Acylated Anthocyanin Compounds Isolated from the Purple Sweet Potato (Ipomoea batatas L. Cultivar Eshu No. 8)","volume":"241","author":"Luo","year":"2018","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2301","DOI":"10.1002\/jsfa.6558","article-title":"Is the Antioxidative Effectiveness of a Bilberry Extract Influenced by Encapsulation?","volume":"94","author":"Baum","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodchem.2017.12.058","article-title":"Encapsulation of Anthocyanins from Bilberries\u2014Effects on Bioavailability and Intestinal Accessibility in Humans","volume":"248","author":"Mueller","year":"2018","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Fu, W., Li, S., Helmick, H., Hamaker, B.R., Kokini, J.L., and Reddivari, L. (2023). Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins. Foods, 12.","DOI":"10.3390\/foods12091846"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.ijbiomac.2017.03.029","article-title":"Pectins Functionalized Biomaterials; a New Viable Approach for Biomedical Applications: A Review","volume":"101","author":"Noreen","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"986","DOI":"10.1016\/j.foodchem.2015.08.113","article-title":"Intermolecular Binding of Blueberry Pectin-Rich Fractions and Anthocyanin","volume":"194","author":"Lin","year":"2016","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"105625","DOI":"10.1016\/j.foodhyd.2019.105625","article-title":"Molecular Binding between Anthocyanins and Pectic Polysaccharides\u2014Unveiling the Role of Pectic Polysaccharides Structure","volume":"102","author":"Fernandes","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"128731","DOI":"10.1016\/j.foodchem.2020.128731","article-title":"Effects of high hydrostatic pressure on the binding capacity, interaction, and antioxidant activity of the binding products of cyanidin-3-glucoside and blueberry pectin","volume":"344","author":"Tan","year":"2021","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Tadi\u0107, V.M., Ne\u0161i\u0107, I., Martinovi\u0107, M., R\u00f3j, E., Bra\u0161anac-Vukanovi\u0107, S., Maksimovi\u0107, S., and \u017dugi\u0107, A. (2021). Old Plant, New Possibilities: Wild Bilberry (Vaccinium myrtillus L., Ericaceae) in Topical Skin Preparation. Antioxidants, 10.","DOI":"10.3390\/antiox10030465"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.fbio.2017.06.004","article-title":"Phenolic Compounds and Antioxidant Capacity in Different-Colored and Non-Pigmented Berries of Bilberry (Vaccinium myrtillus L.)","volume":"20","author":"Colak","year":"2017","journal-title":"Food Biosci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"8289","DOI":"10.1038\/s41598-025-86002-1","article-title":"Discrepancy on the Quality Characteristics of Soluble Dietary Fiber in Wild Rosa Roxburghii Tratt Fruits from Different Regions","volume":"15","author":"Song","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1269","DOI":"10.1093\/jaoac\/88.5.1269","article-title":"Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the PH Differential Method: Collaborative Study","volume":"88","author":"Lee","year":"2005","journal-title":"J. AOAC Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.jff.2014.04.012","article-title":"Anthocyanins and Antioxidant Activity in Coloured Waxy Corn at Different Maturation Stages","volume":"9","author":"Harakotr","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"2968","DOI":"10.1002\/fsn3.1152","article-title":"Simultaneous Optimization of the Acidified Water Extraction for Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Blue Honeysuckle Berries (Lonicera caerulea L.) Using Response Surface Methodology","volume":"7","author":"Li","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/S0076-6879(99)99005-5","article-title":"Ferric Reducing\/Antioxidant Power Assay: Direct Measure of Total Antioxidant Activity of Biological Fluids and Modified Version for Simultaneous Measurement of Total Antioxidant Power and Ascorbic Acid Concentration","volume":"299","author":"Benzie","year":"1999","journal-title":"Methods Enzymol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Mattioli, R., Francioso, A., Mosca, L., and Silva, P. (2020). Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules, 25.","DOI":"10.3390\/molecules25173809"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Petruskevicius, A., Viskelis, J., Urbonaviciene, D., and Viskelis, P. (2023). Anthocyanin Accumulation in Berry Fruits and Their Antimicrobial and Antiviral Properties: An Overview. Horticulturae, 9.","DOI":"10.3390\/horticulturae9020288"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Vanekov\u00e1, Z., and Rollinger, J.M. (2022). Bilberries: Curative and Miraculous\u2014A Review on Bioactive Constituents and Clinical Research. Front. Pharmacol., 13.","DOI":"10.3389\/fphar.2022.909914"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"9344","DOI":"10.1021\/acs.jafc.9b03108","article-title":"Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions","volume":"67","author":"Larsen","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Olivas-Aguirre, F., Rodrigo-Garc\u00eda, J., Mart\u00ednez-Ruiz, N., C\u00e1rdenas-Robles, A., Mendoza-D\u00edaz, S., \u00c1lvarez-Parrilla, E., Gonz\u00e1lez-Aguilar, G., De la Rosa, L., Ramos-Jim\u00e9nez, A., and Wall-Medrano, A. (2016). Cyanidin-3-O-Glucoside: Physical-Chemistry, Foodomics and Health Effects. Molecules, 21.","DOI":"10.3390\/molecules21091264"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Enaru, B., Dre\u021bcanu, G., Pop, T.D., St\u01cenil\u01ce, A., and Diaconeasa, Z. (2021). Anthocyanins: Factors Affecting Their Stability and Degradation. Antioxidants, 10.","DOI":"10.3390\/antiox10121967"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"105354","DOI":"10.1016\/j.foodhyd.2019.105354","article-title":"Binding Kinetics of Blueberry Pectin-Anthocyanins and Stabilization by Non-Covalent Interactions","volume":"99","author":"Koh","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"8516","DOI":"10.1021\/la501879w","article-title":"Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin","volume":"30","author":"Fernandes","year":"2014","journal-title":"Langmuir"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"126663","DOI":"10.1016\/j.ijbiomac.2023.126663","article-title":"Effects of Sunflower Pectin on Thermal Stability of Purple Sweet Potato Anthocyanins at Different PH","volume":"253","author":"Liu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"126960","DOI":"10.1016\/j.foodchem.2020.126960","article-title":"Intermolecular Copigmentation between Five Common 3-O-Monoglucosidic Anthocyanins and Three Phenolics in Red Wine Model Solutions: The Influence of Substituent Pattern of Anthocyanin B Ring","volume":"326","author":"Zhao","year":"2020","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Liang, Y., Yang, Y., Zheng, L., Zheng, X., Xiao, D., Wang, S., Ai, B., and Sheng, Z. (2022). Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods, 11.","DOI":"10.3390\/foods11243995"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Liu, M., Zhang, S., Ye, Y., Liu, X., He, J., Wei, L., Zhang, D., Zhou, J., and Cai, J. (2022). Robust Electrospinning-Constructed Cellulose Acetate@Anthocyanin Ultrafine Fibers: Synthesis, Characterization, and Controlled Release Properties. Polymers, 14.","DOI":"10.3390\/polym14194036"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Zhou, X., Liu, L., Li, J., Wang, L., and Song, X. (2022). Extraction and Characterization of Pectin from Jerusalem ArtiChoke Residue and Its Application in Blueberry Preservation. Coatings, 12.","DOI":"10.3390\/coatings12030385"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"5779","DOI":"10.1007\/s10570-022-04627-1","article-title":"Cross-Linked Natural IntegroPectin Films from Citrus Biowaste with Intrinsic Antimicrobial Activity","volume":"29","author":"Piacenza","year":"2022","journal-title":"Cellulose"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"116240","DOI":"10.1016\/j.carbpol.2020.116240","article-title":"Impact of Grape Pectic Polysaccharides on Anthocyanins Thermostability","volume":"239","author":"Fernandes","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Modesto Junior, E.N., Martins, M.G., Pereira, G.A., Chist\u00e9, R.C., and Pena, R.d.S. (2023). Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments. Foods, 12.","DOI":"10.3390\/foods12030565"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"116473","DOI":"10.1016\/j.lwt.2024.116473","article-title":"Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)","volume":"205","author":"Jiang","year":"2024","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Zheng, Y., Jiang, L., Zhang, C.-Z., Huang, G.-Q., Guo, L.-P., and Xiao, J.-X. (2022). Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles. Foods, 11.","DOI":"10.3390\/foods11213392"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"100482","DOI":"10.1016\/j.afres.2024.100482","article-title":"Heat-Extracted Jaboticaba Juice Blended with Apple Juice Has Good Sensory Acceptance and the Addition of Zn2+ Delays the Degradation of Its Anthocyanins during Storage at Room Temperature","volume":"4","author":"Martins","year":"2024","journal-title":"Appl. Food Res."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"118789","DOI":"10.1016\/j.carbpol.2021.118789","article-title":"The Role of Surface Functional Groups of Pectin and Pectin-Based Materials on the Adsorption of Heavy Metal Ions and Dyes","volume":"276","author":"Li","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"132373","DOI":"10.1016\/j.foodchem.2022.132373","article-title":"Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside","volume":"383","author":"Hou","year":"2022","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"8177","DOI":"10.3390\/molecules19068177","article-title":"Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins","volume":"19","author":"Moldovan","year":"2014","journal-title":"Molecules"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Azman, E.M., Yusof, N., Chatzifragkou, A., and Charalampopoulos, D. (2022). Stability Enhancement of Anthocyanins from Blackcurrant (Ribes nigrum L.) Pomace through Intermolecular Copigmentation. Molecules, 27.","DOI":"10.3390\/molecules27175489"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Dangles, O., and Fenger, J.-A. (2018). The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules, 23.","DOI":"10.3390\/molecules23081970"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1015","DOI":"10.1016\/j.foodres.2005.03.013","article-title":"Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide","volume":"38","year":"2005","journal-title":"Food Res. Int."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.foodres.2017.06.033","article-title":"Influence of fruit juice processing on anthocyanin stability","volume":"100","author":"Weber","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1111\/j.1365-2621.1964.tb01685.x","article-title":"Reactions Involved in Sulfite Bleaching of Anthocyanins","volume":"29","author":"Jurd","year":"1964","journal-title":"J. Food Sci."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"\u0106orkovi\u0107, I., Pichler, A., Ivi\u0107, I., \u0160imunovi\u0107, J., and Kopjar, M. (2021). Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials. Gels, 7.","DOI":"10.3390\/gels7040231"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"106102","DOI":"10.1016\/j.ultsonch.2022.106102","article-title":"Composition and Antioxidant Activity of Anthocyanins from Aronia Melanocarpa Extracted Using an Ultrasonic-Microwave-Assisted Natural Deep Eutectic Solvent Extraction Method","volume":"89","author":"Lin","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"135375","DOI":"10.1016\/j.foodchem.2022.135375","article-title":"Intermolecular Binding of Blueberry Anthocyanins with Water-Soluble Polysaccharides: Enhancing Their Thermostability and Antioxidant Abilities","volume":"410","author":"Dong","year":"2023","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3312\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:56:39Z","timestamp":1790002599000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3312"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,18]]},"references-count":61,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183312"],"URL":"https:\/\/doi.org\/10.3390\/foods15183312","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,18]]}}}