The effect of high hydrostatic pressure on anthocyanin stability via pectin interaction: A multifaceted study on thermal, digestive, and environmental stress in food systems
Bibliographic record
Abstract
Although widely used as natural pigments in food products, anthocyanins face considerable limitations in food applications owing to their low stability during processing and storage and poor retention, particularly under alkaline intestinal conditions where >70% degradation of anthocyanins occurs. While chemical or enzymatic stabilisation raises safety concerns, natural macromolecules such as pectin offer a safer alternative by stabilising anthocyanins through covalent and non-covalent interactions. This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the anthocyanin–pectin complex and the protective effect of pomelo pectin on cyanidin-3-glucoside (C3G), to improve the stability of C3G under food processing–relevant thermal, digestive, light exposure, and metal-ion stress conditions. Pomelo pectin was extracted and complexed with C3G. The complexes, with or without HHP treatment (400 MPa, 15 min), were subjected to a multidimensional stabilisation test. HHP-treated complexes exhibited superior thermal stability. At 90 °C, their half-life (t 1/2 = 2.92 h) exceeded that of free C3G (t 1/2 = 2.21h), supported by thermogravimetric analysis and derived thermogravimetric analysis indicating reduced mass loss. During intestinal digestion, the HHP–pectin–C3G complex achieved 31.4% retention, similar with untreated pectin–C3G complexes (30.1%) and much higher than free C3G (23.9%). Enhanced light stability was observed (61.1% retention after 4 h of UV for HHP–pectin–C3G complex vs. 56.1% for the untreated pectin–C3G control). Pectin complexes also conferred greater resistance to Cu 2+ -induced degradation. These findings demonstrate that pomelo pectin with or without HPP treatment could be used as a sustainable, food-grade matrix for stabilising anthocyanins in challenging food environments. • HHP enhances intestinal anthocyanin retention • HHP-Pectin-C3G complexes exhibit superior thermal stability • HHP-Pectin-C3G complex shows reduced thermal decomposition via TGA-DTG • HHP-Pectin-C3G complex demonstrated remarkable UV resistance • HHP strengthens C3G-pectin interactions to improve stability under Cu 2+ stress
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".