Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Area of Science:

• Food Science
• Nutritional Biochemistry
• Phytochemistry

Background:

• Growing demand for clean-label products fuels interest in natural food colorants like anthocyanins.
• Anthocyanins offer vibrant colors (red, purple, blue) and potential health benefits, including cardiovascular and neuroprotection.
• However, low bioavailability of anthocyanins limits their functional ingredient potential.

Approach:

• This review examines anthocyanin properties during food processing and digestion.
• It explores the use of anthocyanin-protein complexes in food matrices.
• The review analyzes how protein binding affects anthocyanin bioaccessibility and bioavailability.

Key Points:

• Anthocyanins are phytochemicals providing natural colors and health benefits.
• Low bioavailability is a major limitation for anthocyanin's health applications.
• Protein binding is a novel strategy to improve anthocyanin absorption and efficacy.

Conclusions:

• Anthocyanin-protein complexes show potential for enhancing anthocyanin delivery in foods.
• Further research is needed to overcome challenges and optimize this delivery system.
• This approach could unlock the full potential of anthocyanins as functional food ingredients.