Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages

doi:10.7506/spkx1002-6630-20211130-373

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (21): 358-371.doi: 10.7506/spkx1002-6630-20211130-373

• Reviews • Previous Articles

Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages

HUANG Jinping, WU Jihong, LIAO Xiaojun, LAO Fei

(1. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China; 2. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; 3. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China)

Published:2022-12-12

Abstract

Abstract: Anthocyanins and vitamin C (VC) are important functional substances in fruit and vegetable beverages. However, anthocyanins and VC degrade each other in fruit and vegetable beverages, causing significant losses of their color, flavor and nutritional value. Considering that their interaction mechanism is unclear yet, the oxidation and condensation hypotheses of the anthocyanins-VC interaction are reviewed in detail, starting with the degradation routes of anthocyanins and VC. The effects of anthocyanin structure, vitamin C concentration, temperature, the presence of oxygen, polyphenols and biomacromolecules on the anthocyanins-VC interaction are elucidated. The applications of colorimeter, UV-visible absorption spectroscopy, high performance liquid chromatography, electron spin resonance spectroscopy and nuclear magnetic resonance spectroscopy in studies on the anthocyanins-VC interaction are summarized. This review provides a theoretical basis to understand the interaction mechanism between anthocyanins and VC, and inspire future research to inhibit the interaction between anthocyanins and VC.

Key words: degradation; oxidation hypothesis; condensation hypothesis; influential factors; research methods

CLC Number:

TS201.2

HUANG Jinping, WU Jihong, LIAO Xiaojun, LAO Fei. Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages[J]. FOOD SCIENCE, 2022, 43(21): 358-371.

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Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages

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