Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Reviewartikel, 2023

Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.

anthocyanin–protein complexes

gastrointestinal

bioavailability

pigments

digestibility

Författare

Haizhou Wu

Chalmers, Life sciences, Livsmedelsvetenskap

Gabriel Oliveira

Universidade Federal de Minas Gerais

Mary Ann Lila

North Carolina State University

Comprehensive Reviews in Food Science and Food Safety

15414337 (eISSN)

Vol. 22 1 333-354

MareDura i mat - för en hållbar framtid

VINNOVA (2016-02365), 2016-05-01 -- 2016-11-16.

Ämneskategorier

Livsmedelsvetenskap

Medicinsk bioteknologi (med inriktning mot cellbiologi (inklusive stamcellsbiologi), molekylärbiologi, mikrobiologi, biokemi eller biofarmaci)

Näringslära

DOI

10.1111/1541-4337.13070

PubMed

36398759

Mer information

Senast uppdaterat

2023-01-18