期刊
FOOD CHEMISTRY
卷 438, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.137990
关键词
Pyranoanthocyanin; Accelerated formation; Processing technique; Influencing factor
This article summarizes several frequently used physical processing techniques to enhance the formation of PACN and discusses the precursor substances and environmental factors influencing PACN yield.
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 biological activity. However, the efficiency and yield of PACNs in the natural fermentation system are low. This article summarizes five frequently employed physical processing techniques that can accelerate the formation of PACN. From a mechanistic standpoint, these techniques can produce large amounts of active substances, further promoting the extracellular release of phenolics and the formation of some cofactors and PACNs' pyran rings. Precursor substances and environmental factors affecting PACN yields are also pointed out. It mainly included the parent ring substitution in ACNs, the type and quantity of glycosides, the electron donating ability and concentration of cofactors, etc. Thus, this article aims to provide an overview of the advancements in processing techniques, thereby facilitating their wider utilization in the food and beverage industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据