Pyranoanthocyanins and other pyranoflavylium dyes: From chemistry towards novel applications
V Gomes, N Mateus, V de Freitas, J Oliveira, L Cruz - Dyes and Pigments, 2023 - Elsevier
Pyranoanthocyanins and pyranoflavylium analogous pigments occurring either naturally or
from the synthetic origin are a family of flavylium derivatives that have risen the attention …
from the synthetic origin are a family of flavylium derivatives that have risen the attention …
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants
F Weber, A Schieber - Current Opinion in Food Science, 2023 - Elsevier
Highlights•Pyranoanthocyanins are promising natural colorants.•Pyranoanthocyanins are
more stable than anthocyanins.•Formed mainly by reaction between anthocyanins and …
more stable than anthocyanins.•Formed mainly by reaction between anthocyanins and …
Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency
Y Zeng, X Li, K Yuan, B Chen, W Zhang, C Wang… - Food Chemistry, 2023 - Elsevier
Abstract Hydroxyphenyl-pyranoanthocyanins (PACNs), derived from anthocyanins (ACNs)
reacted with hydroxycinnamic acids, have higher practical application value because of …
reacted with hydroxycinnamic acids, have higher practical application value because of …
Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions
X Zhao, N Zhang, F He, C Duan - Food Chemistry, 2022 - Elsevier
Abstract Malvidin-3-O-glucoside (MvG), malvidin-3-O-(6-O-acetyl)-glucoside (MvAG), and
malvidin-3, 5-O-diglucoside (MvDG) are three representative malvidin-type anthocyanins in …
malvidin-3, 5-O-diglucoside (MvDG) are three representative malvidin-type anthocyanins in …
Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside
Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an
anthocyanin with a cofactor containing a partially negatively charged carbon. This study …
anthocyanin with a cofactor containing a partially negatively charged carbon. This study …
Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research
K Huang, J Hu, X Li, J Sun, W Bai - Food Chemistry, 2023 - Elsevier
Pyranoanthocyanin (PACN) is a class of anthocyanin (ACN)-derived pigments found in aged
red wines, which has certain advantages over the prototype ACN in terms of stability, and …
red wines, which has certain advantages over the prototype ACN in terms of stability, and …
Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property
Y Han, X Li, Q Zhang, W Zhou, G Wu, K Yuan, C Cui… - Food Chemistry, 2024 - Elsevier
Phenol-pyranoanthocyanins, a structurally modified type of anthocyanin, has higher stability
than anthocyanins. However, their conversion occurs slowly. Therefore, it is crucial to …
than anthocyanins. However, their conversion occurs slowly. Therefore, it is crucial to …
High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors
G Miyagusuku-Cruzado, DM Voss, TN Ortiz-Santiago… - Food Chemistry, 2023 - Elsevier
Pyranoanthocyanins are anthocyanin-derived pigments with vivid colors and enhanced
stability, making them promising food colorants. We evaluated two 4-vinylphenols …
stability, making them promising food colorants. We evaluated two 4-vinylphenols …
Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin
Catechyl-pyranoanthocyanins are pigments derived from nature formed by reacting an
anthocyanin with caffeic acid. Here, we compared the thermal stability and formed …
anthocyanin with caffeic acid. Here, we compared the thermal stability and formed …
[HTML][HTML] Hydroxycinnamate decarboxylase in Metschnikowia pulcherrima promotes the formation of vinylphenolic pyranoanthocyanins to enhance the color stability of …
C Tang, Q Gu, X Li, W Yang, L Hao, X Liu, X Yu… - LWT, 2024 - Elsevier
Blueberry wine is popular among consumers due to its high nutritional value, appealing
color, and potential health benefits. However, the instability of its color during the brewing …
color, and potential health benefits. However, the instability of its color during the brewing …