Interactions of anthocyanidin compounds (ANCs) with nutrients in food: A review

Anthocyanidin compounds (ANCs), a class of flavonoids, are natural plant pigments that have become a hot research topic in food science because of their diverse bioactivities. This article provides an overview of the forms of interactions between ANCs and polysaccharides, lipids, and proteins and discusses their mutual influence on food properties. This review systematically dissects multi-level interactions between ANCs and major food macronutrients and translates these interactions into next-generation delivery, preservation and packaging strategies. These interactions mainly involve noncovalent forces, including hydrogen bonding, van der Waals force, and hydrophobic interaction. ANCs can combine with starch to form V-complexes that prevent starch retrogradation and increase resistant starch. ANCs rely on their inherent antioxidant properties to effectively inhibit free-radical oxidation reactions in food, thereby mitigating protein oxidation and lipid rancidity. These nutrients can form liposomes, emulsions, nanocomplexes, and microencapsulates by binding with and enclosing ANCs, which enhances the bioavailability of ANCs and offers a targeted delivery approach. Future research on how assistive technology influences ANCs' interactions with nutrients can promote the development of functional foods. This work provides a holistic blueprint for designing functional foods and biodegradable packaging that reconcile sensory quality, glycemic control and shelf-life extension in a single platform.