Possible Interaction: Anthocyanins and Pectin

“The results showed that anthocyanins colour stabilization can be promoted by pectic polysaccharide structures such as those extracted by cold carbonate.”

“… pectin concentrations significantly caused … acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% … effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control.”

“Therefore, the sequential extraction of anthocyanins and pectin improves pectin functional properties and increases the mango peel value potential.”

“Anthocyanins determine the color and potential health promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin.”

“Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions.”

“Results indicate that both pectin and anthocyanin structure influence these interactions.”