High-pressure processing alters stability of anthocyanin–catechin complexes
Researchers found that while HPP promotes the formation of anthocyanin–catechin complexes, it simultaneously reduces their thermal and light stability by decreasing the proportion of dominant conformations.
Anthocyanins are natural pigments abundant in fruits, vegetables, tea, and wine, prized for their vivid colors and health benefits including antioxidant, anti-inflammatory, and cardioprotective properties. Yet their poor stability under heat and light has long hindered food applications. Copigmentation—complex formation between anthocyanins and polyphenols such as catechins—enhances both stability ...