Abstract
ABSTRACT Anthocyanins (ACN) belong to a class of natural pigments and active components. ACN are unstable compound, so the application of ACN as food colorant and functional substance is an important challenge. The interaction of ACN-dietary proteins is an effective strategy to stabilize ACN. Interestingly, the interaction between ACN and dietary proteins not only improves the stability and bioavailability of ACN, but also affects the structure, function, and nutritional properties of dietary proteins. Therefore, it is of great significance to utilize the interaction of ACN-dietary proteins in the development and production of the food industries. This review summarizes process and characterization methods, influence factors, results, current applications in the food industry and prospects for future research of the ACN-dietary proteins interaction.
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