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Review | Publishing Language: Chinese | Open Access

Progress in Research on the Structure and Properties of Pyranoanthocyanins

Yingyu ZENG1 , Dasan GUO1, Xusheng LI1, Dongbao CAI1, Jianxia SUN2, Weibin BAI1 ( )
College of Science and Engineering, Jinan University, Guangzhou 510632, China
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510090, China
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Abstract

Pyranoanthocyanins are anthocyanin derivatives that were first found in aged red wine. Pyranoanthocyanins contribute to the color and flavor of red wine and their outstanding stability lays the foundation for anthocyanin modification. The present paper aims at reviewing the structural characteristics, formation pathways and physicochemical properties of the common pyranoanthocyanins. Moreover, the relationship between the structure of the pyranoanthocyanins and their color characteristics and biological activity is illustrated. This review is expected to provide useful information for the directed synthesis and application of pyranoanthocyanins.

Keywords

pyranoanthocyaninsanthocyanin derivativescolorbiological activity
CLC number: TS201.2 Document code: A Article ID: 1002-6630(2022)13-0199-11

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Food Science
Volume 43 Issue 13,
July 2022
Pages 199-209
DOI: 10.7506/spkx1002-6630-20210517-205

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Cite this article:
ZENG Y, GUO D, LI X, et al. Progress in Research on the Structure and Properties of Pyranoanthocyanins. Food Science, 2022, 43(13): 199-209. https://doi.org/10.7506/spkx1002-6630-20210517-205

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Received: 17 May 2021
Published: 15 July 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).