Liaoning University Reports Findings in Food Chemistry (The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review).

A report from Liaoning University in the People's Republic of China discusses the mechanism of pectin in improving anthocyanin stability and the application progress of their complexes in food chemistry. The research highlights that the interaction between pectin and anthocyanins can enhance stability and bioavailability, leading to potential applications in functional foods. The study emphasizes the importance of understanding these interactions to promote the use of anthocyanin-pectin complexes in food processing, providing a theoretical reference for improving stability and expanding application possibilities. [Extracted from the article]

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