Blueberry Anthocyanins Research Articles

Blueberry Anthocyanin Functionalized CaMoO4:Tb3+ Nanophosphors for Dual-Mode pH Sensing.

A series of green phosphors, Ca1-y%MoO4:y%Tb3+ (where y = 0.1, 0.5, 1, 2, 3, 4, and 5) were successfully prepared via hydrothermal synthesis. The pH levels were used to modulate the luminescent of CMO:Tb. To confirm the potential application of proposed phosphors, Blueberry anthocyanin (BBA) was loading onto CMO:Tb surface to form a luminescence probe. The synthesized phosphors and probes were characterized using X-ray diffraction (XRD), FT-IR spectra, transmission electron microscopy (TEM), and high-resolution TEM (HRTEM). As a proof-of-concept, the constructed probes were adopted to evaluate the acidity of solution. The results showed that luminescence emission intensity at 546 nm increased with pH value increasing in the range of 2-12. Meanwhile, the color of the sensor solution changed from bright red to pink, then to purple, and finally to yellow as the pH varies between 2 and 12. The above results indicated that the proposed probe could evaluate the acidity of solution via the dual-mode luminescence detecting and naked eye to obtain accurate results. This proposed strategy gives an insight to design the efficient probes to precisely and sensitively evaluate the acidity in complex samples.

Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and secondary structure of SPI-BANs complexes were analyzed using circular dichroism and fluorescence spectroscopy, the processing properties were investigated as well as the retention of antioxidant activity during thermal treatments. Results showed that the contents of free sulfhydryl and free amino groups in complexes increased to 3.50 and 1.19 folds than those of SPI, respectively, while the surface hydrophobicity decreased by 74.23%. Compared with SPI, the BANs-modified SPI had a smaller particle size of 29.12 nm and a lower zeta-potential of -8.73 mV and on the other hand, the complexes possessed higher solubility (83.08%) and foaming and emulsifying properties (115.08% and 54.03 m2/g). After fortification with SPI-BANs, the baking loss rate and adhesiveness of chiffon cake were reduced by 10.82% and improved to 0.24 N.mm, respectively. The high antioxidant activities of SPI-BANs under heat led to the cake’s bioactivities largely enhanced by 1.99 ~ 12.71 folds, being 345.19 µg Trolox/g for the DPPH radical scavenging activity. This study developed the functional food ingredients as antioxidants and a substitute for animal-based proteins in bakery products, which was safe and sustainable by using the dietary components from plant resources.Graphical

PH-responsive color indicator film based on gelatin/chitosan cross-linking with anthocyanin-Fe2+ chelate for pork freshness monitoring

In this study, the film matrix was formed through polycondensation reactions between citric acid (CA) as a cross-linking agent and bovine bone gelatin (BG) and chitosan (CS). Using blueberry anthocyanin-iron ion chelate (BA-Fe2+) as a pH-sensitive indicator, we aimed to develop a highly sensitive indicator film to monitor the freshness of pork effectively. The study found that adding 50% CS and 7.5% CA maximizes BG's mechanical strength and transmittance. In contrast, chelation with 4 mg/mL blueberry anthocyanin (BA) and 0.05 mg/mL FeSO4·7H2O significantly increases the film's sensitivity to ammonia vapor from 47.23% to 64.49%, without compromising its film-forming ability. Fourier Transform Infrared Spectroscopy and X-ray Diffraction analyses confirmed that the BA-Fe2+ chelate was successfully incorporated into the crosslinked matrix without disrupting its inherent structure. This integration was achieved through hydrogen bonding between the hydroxyl groups of the chelate and the hydroxyl, amino, and ester bonds of the crosslinked matrix. Using scanning electron microscopy and atomic force microscopy, the analysis revealed that the surface of the crosslinked matrix exhibits the advantages of being both dense and highly porous. The colorimetric parameters of the film in different pH buffer solutions indicate that the BA-Fe2+ films generally exhibit greater color differences, making them more easily discernible by the naked eye compared to the films with BA alone. Additionally, the film's thermal stability, barrier properties, antioxidant and antimicrobial activities, and the controlled release capability of BA, have all been significantly enhanced (p < 0.05). Finally, fresh pork packaging experiments validated its efficiency in monitoring meat spoilage. This comprehensive assessment confirms the suitability of our developed film for meat packaging applications, offering a novel solution for meat freshness monitoring.

Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV–vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.

3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins

Anthocyanins are often chosen as signal converters of intelligent labels. However, they are degraded by high-temperature oxidation in the process of intelligent label preparation. The color fading seriously affects the sensitivity of color development. In this study, a green 3D printing intelligent label preparation technique was developed, in which gallic acid (GA) was added to a blueberry anthocyanin (BA) solution to enhance the color of the co-pigment to ensure the color sensitivity. The combined effect of GA-BA reduced the fade rate of the anthocyanins from 35.13 % to 26.44 % at 90 °C. The printing ink has shear-thinning viscosity characteristics and yield stresses in the range of 500–600 MPa for high-quality printing. Structural analysis revealed that GA-BA co-pigmentation enhanced the interaction between ovalbumin and cassava starch. In addition, the method of 3D printing to prepare labels was conducive to solving the problem of waste in traditional labeling process. The results of freshness testing of sea shrimp proved that labels can be applied to fresh boxes to reflect the freshness of food. We provide a method for enhancing the color of 3D-printed smart ink to prepare intelligent labels with reproducible and customizable batch shapes.

Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications.

Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins.

Enhanced pH-sensitive anthocyanin film based on chitosan quaternary ammonium salt: A promising colorimetric indicator for visual pork freshness monitoring

An intelligent pH response indicator film is an easy-to-use device for the real-time monitoring of meat freshness during transport and storage. Therefore, a novel pH-sensitive anthocyanin indicator film composed of polyvinyl alcohol–blueberry anthocyanin (BA)–2-hydroxypropyltrimethyl ammonium chloride chitosan (HACC) called PAH-2.0 with 1.2 mg/mL HACC to monitor meat freshness using HACC as the colorimetric enhancer has been developed. BA and HACC were mixed and immobilized in the polyvinyl alcohol matrix by hydrogen bonds, as confirmed via Fourier-transform infrared spectroscopy and X-ray diffraction. The inclusion of HACC improved the color stability and antioxidant and antibacterial properties of the PAH-2.0 film. When applied to pork for freshness monitoring at 4 °C, three freshness stages, including fresh, sub-fresh, and spoiled, could be clearly distinguished based on the color variations of the PAH-2.0 film. The distinct hierarchical color change from purple to blue-violet and finally to grayish-blue was highly correlated with the indicators of pork freshness: pH values, total volatile basic nitrogen, and total viable count. This study provides a simple and promising approach for fabricating meat freshness indicator films with high color recognition accuracy, thereby offering new possibilities for visual meat freshness monitoring.

Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing ratio of CS to ALG of 1:1 (W/W). Further, the formation of composite NPs was confirmed by a series of characterization methods. The CS-BA-ALG NPs appeared spherical, smooth, and evenly distributed when observed under an optical microscope and transmission Electron Microscope. The X-ray Diffractometer and Fourier Transform Infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form NPs. Thermogravimetric analysis and differential scanning calorimetry results demonstrated that the CS-BA-ALG NPs system significantly improved the thermal stability of anthocyanins. In addition, it was also proved that CS-BA-ALG NPs showed high antioxidant capacity and protection capacity.

Indicator-enhanced starch-based intelligent film for nondestructive monitoring of beef freshness: Different structural phenolic acids copigment anthocyanin

Intelligent, non-destructive visual monitoring of food freshness is an emerging trend in intelligent food packaging in which highly sensitive, intelligent films are required to achieve monitoring accuracy. Hence, a highly sensitive, pH-responsive, intelligent indicator film for the real-time monitoring of beef freshness was prepared using phenolic acid-copigmented blueberry anthocyanin. UV-scanning spectroscopy confirmed that the phenolic acids exhibited colour-enhancing effects. The specific effect was different due to the different structures. The highest M value (97.98) demonstrated that ferulic acid with methoxylated has the strongest copigmentation effect. Degradation kinetics for the copigmentation of phenolic acids with anthocyanins proved that FA had the slowest degradation rate and the longest half-life (2.89 d/21.13 d) under both light and heating conditions. This proved that FA also had the best stabilizing effect on anthocyanin. FTIR demonstrated that the two bind by hydrogen bonding and π–π stacking interactions. The thermodynamic parameters revealed that different binding energies might be responsible for the differences in colour enhancement. The highest K (5.3672) and negative ΔG (−4.1631 kJ mol−1) provide theoretical support for the optimal copigmentation that can be produced by FA. The results of pH acid-base reversible responsiveness and stability tests show that FA enhanced the colour stability and indication response sensitivity of the intelligent film through copigmentation, and improved the visual identification. The film copigmented by FA was applied to beef monitoring results, which accurately identified sub-fresh portions, indistinguishable to the naked eye, where the beef was at a threshold of spoilage. Intelligent program application further standardises individual visual behaviours and improves film accuracy. This proved that ferulic acid improved the practical application value of the intelligent indicator film loaded with anthocyanin through copigmentation.

Protective effect of Cyanidin-3-O-glucoside from blueberry anthocyanin extracts against hyperglycemia-induced outer BRB damage by suppressing REDD1-mediated VEGFA upregulation

Diabetic retinopathy (DR), caused by hyperglycemia, has been becoming the tremendous public health threaten globally. Recently, there has been a growing interest in using natural bioactive products for dietary intervention to manage the progression of DR. In this study, we utilized the streptozotocin (STZ)-induced retinopathy model in C57BL/6 J mice to investigate the impact of blueberry anthocyanin extract (BAEs) on the retinal cells of diabetic mice and assess the antioxidant activity of BAEs. Our results indicate that BAEs intervention significantly improved oxidative stress and inflammation levels in the retina of STZ-induced diabetic mice by downregulating the expression of regulated in development and DNA damage 1 (REDD1) in the choroid-retinal pigment epithelium (choroid-RPE). Cyanidin-3-O-glucoside (C3G), a primary component of BAEs, was further examined to explore potential molecular mechanisms. Our findings suggest that upregulation of REDD1 led to increase the vascular endothelial growth factor A (VEGFA) expression in ARPE-19 cells exposed to high glucose (HG); however, intervention with C3G mediated REDD1-driven VEGFA transcription and mitigated HG-induced changes in cell injury by regulating intracellular redox balance. The knockout of REDD1 effectively reversed HG-induced alterations in VEGFA levels, confirming the crucial role of REDD1 in the regulating of retinal vascular permeability factors. Overall, BAEs demonstrate potential in alleviating HG-induced DR, with the key component C3G exerting significant effects by inhibiting REDD1 activity and its downstream signaling pathways. These findings underscore the potential of REDD1 as a target for mitigating hyperglycemia-induced retinopathy and emphasize the value of BAEs as a dietary intervention strategy.

PH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms

The color and structural stability of blueberry anthocyanins (BAs) are significantly affected by pH changes during processing. In this study, we present the potential effects of the thermal stability, structural characterization, and binding mechanism of BAs with β-casein (β-CN) at pH 2, 4, and 6 for the first time. The pH was found significantly affect the ability of β-CN to protect BAs from thermal, vitamin C, and sucrose induced degradation. Scanning electron microscopy (SEM) resolved the microstructural differences of β-CN-BAs at varying pH values. Multispectral analysis showed that as pH increases, the electrostatic interaction between β-CN and the major monomer of anthocyanins Cyanidin-3-O-glucoside (C3G) are replaced by hydrogen bonding and van der Waals forces, and then electrostatic interactions are again the dominant force. In vitro gastrointestinal digestion confirmed that the protein stabilized C3G under varying pH conditions. Nuclear magnetic resonance (NMR) spectroscopy reveals the connection between the multiple equilibrium forms of C3G (hemiketal, cis-chalcone, and trans-chalcone) and β-CN on the formation of complexes between multiple equilibrium forms to specifically elucidate the mechanism of its stabilizing effect. Molecular docking simulation revealed the significance of electrostatic interaction and hydrogen bonding, where the highest binding match was achieved at pH 2, with a minimum binding energy. These interactions can effectively promote stable complexation of β-CN with C3G. These findings have practical implications for protein regulation of the relationship between the equilibrium forms of different anthocyanins and can guide the stabilization of anthocyanin-rich products.

Fabrication of blueberry anthocyanins–rich gels based on the apricot polysaccharides with different esterification degrees

To enhance the stability of anthocyanins under conditions such as light, temperature, and pH, an apricot polysaccharide hydrogel for anthocyanins encapsulation was prepared in this study. Apricot polysaccharides with different DEs were prepared by an alkaline de-esterification method. A gel was prepared by mixing the apricot polysaccharides with CaCl2 to encapsulate the anthocyanins; the encapsulation efficiency reached 69.52 ± 0.31 %. Additionally, the gel exhibited favorable hardness (144.17 ± 2.33 g) and chewiness (64.13 ± 1.53 g). Fourier transform infrared (FTIR) and X-ray diffractometer (XRD) spectra confirmed that the formation of the hydrogel primarily relied on electrostatic interactions and hydrogen bonding. Compared with free anthocyanins, it was also found that the gel-encapsulated anthocyanins had a higher retention rate (RR) under different temperatures and light.

Exploring the impact of co-extracted cell wall polysaccharides on the stability of blueberry anthocyanins in deep eutectic solvent

After anthocyanins were extracted from plant cells, deep eutectic solvent (DES) spontaneously promoted the stability of anthocyanins. To better understand the stability of anthocyanins in DES, and in particular the role of co-extracted cell wall polysaccharides, blueberry anthocyanins were initially recovered with four different DESs (choline chloride (CC):citric acid (CA), CC:lactic acid (LA), CC:glycerol (G) and CC:ethylene glycol (EG)). Then, the impacts of DES formulation and co-extracted polysaccharides on the stability of blueberry anthocyanins were systematically evaluated. Results showed that the extraction efficiency for anthocyanins was closely related to the polarity of DES, with CC:CA exhibiting the highest total anthocyanins content. Twelve anthocyanins were identified, and DESs showed selectivity for different anthocyanins. DESs co-extracted different proportions of low-methoxyl pectin rich in homogalacturonan (HG) or rhamnogalacturonan I (RG I) backbone structure together with hemicellulose. The stability of anthocyanins in DESs was discriminated by the degradation kinetic parameter (half-life of degradation-t1/2). The DES formulation did not fully explain the variation in t1/2 values. Instead, the t1/2 values were found to correlate positively with HG and hemicellulose contents, resulting from the interactions between anthocyanins and polysaccharides. Except for CC:G that showed the highest t1/2 at temperatures ≥ 80 °C, CC:CA afforded higher t1/2 under varied temperatures (≤60 °C), pH and light exposure. Finally, the anthocyanin-containing DESs exhibited biocompatibility and antioxidant capacities. These results offer new insights for the understanding of the enhanced stability of anthocyanins in DES, and promote the direct application of anthocyanin-containing DESs in food-related fields.

The state of the science on the health benefits of blueberries: a perspective.

Mounting evidence indicates that blueberry consumption is associated with a variety of health benefits. It has been suggested that regular consumption of blueberries can support and/or protect against cardiovascular disease and function, pre-diabetes and type 2 diabetes, and brain and cognitive function in individuals with health conditions and age-related decline. Further, mechanistic investigations highlight the role of blueberry anthocyanins in mediating these health benefits, in part through interactions with gut microbiota. Also, nutritional interventions with blueberries have demonstrated the ability to improve recovery following exercise-induced muscle damage, attributable to anti-inflammatory effects. Despite these advancements in blueberry health research, research gaps persist which affects the generalizability of findings from clinical trials. To evaluate the current state of knowledge and research gaps, a blueberry health roundtable with scientific experts convened in Washington, DC (December 6-7, 2022). Discussions centered around five research domains: cardiovascular health, pre-diabetes and diabetes, brain health and cognitive function, gut health, and exercise recovery. This article synthesizes the outcomes of a blueberry research roundtable discussion among researchers in these domains, offering insights into the health benefits of blueberries and delineating research gaps and future research directions.

Promotion and monitor wound healing by anthocyanin enhanced light curing ε-poly-l-lysine hydrogel encapsulated Cu-MOF

Drug-resistant bacterial infections and biofilm formation have long posed significant challenges to public health, particularly in the context of chronic wound healing. In this study, the CuHspMOF were derived from copper and hesperitin (Hsp). The photocurable Epsilon-poly-l-lysine (EPLMA) and blueberry anthocyanin (BA) were synthesized through free radical polymerization. The multifunctional EB@CuHsp hydrogel exhibits excellent photothermal effect. One of the key features of the EB@CuHsp hydrogel is its ability to monitor the healing environment through color changes in response to variations in pH. This property allows for real-time assessment of the wound’s pH levels, reflecting the body fluid’s pH range during the healing process (pH 5–9). The hydrogel components work synergistically to facilitate wound healing. The EPLMA, with its positively charged, could captures bacteria and enable copper ions to eradicate bacteria at lower concentrations. This dual action leads to the creation of an optimal healing environment conducive to wound healing. During the inflammatory phase, BA and Hsp could collaborate to combat inflammation, which transited from the inflammatory stage to the proliferative phase soon. Continuous release of BA and Cu2+, coupled with thermotherapy, significantly enhances epithelial and blood vessel regeneration, thereby expediting the healing of chronic wounds. Overall, this multifunctional composite hydrogel holds great promise for promoting the regeneration of infected wound tissue, making it a potential candidate for chronic wound dressings.

Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring

The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10−8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.

Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization

Preheated proteins have been proven to stabilize anthocyanins better than natural proteins, but the binding mechanism remains to be further studied. This study investigated the interacting mechanism between soy protein isolate (SPI) that has been slightly heated and blueberry anthocyanins (ANs) using multi-spectroscopy and molecular dynamics approaches. It was found that preheated SPI (pre-SPI) increased the stability of the ANs and provided better protection than natural SPI. In particular, SPI preheated at 45 °C provided the most effective protection against anthocyanin instability. Multi-spectroscopy demonstrates that SPI exhibits a robust affinity for and causes static quenching of malvidin-3-O-galactoside (M3G). The binding of SPI causes a considerable modification in its secondary structure, leading to a decrease in the β-sheet format and an increase in the α-helix, β-turn, and random coil structures. When heated to 45 °C, the combination effect of SPI and M3G was the most significant, thus improving blueberry ANs' stability. The interaction between SPI and M3G predominantly occurs via hydrophobic interactions. Furthermore, molecular dynamics simulations utilized the AMBER 18 protein force field and demonstrated that hydrogen bonds played a role as a source of force. Notably, pre-SPI exhibited superior anthocyanin wrapping capabilities to natural SPI, mitigating external environmental damage resulting from pocket tightening. These findings offer a deeper understanding of how proteins and ANs interact.

Assessment on malvidin-3-glucoside interaction with TLR4 via multi-spectroscopic analysis and molecular docking

As one innate immune pattern recognition receptor, Toll-like receptor 4 (TLR4) recently has been considered as a critical player in glucolipid metabolism. Blueberries contain high level of anthocyanins, especially malvidin-3-glucoside (Mv-3-glc), which contribute the anti-inflammatory, hypoglycemic, and hypolipidemic effects. It is speculated that Mv-3-glc is able to possess these functions by binding to TLR4. Here, the noncovalent interactions of Mv-3-glc and TLR4 was explored through multi-techniques including fluorescence and ultraviolet–visible (UV–Vis) absorption spectroscopy, as well as molecular docking. The results demonstrated that Mv-3-glc was able to quench TLR4 intrinsic fluorescence effectively. A stable complex was formed spontaneously and the reaction was exothermic. The degree of binding of Mv-3-glc to TLR4 showed a strong dependence on the chemical concentration, temperature, and pH values. The negative signs for enthalpy (ΔH = -69.1 ± 10.8 kJ/mol) and entropy (ΔS = -105.0 ± 12.3 J/mol/K) from the interaction of the Mv-3-glc and TLR4 shows that the major driving forces are the hydrogen bonding and van der Waals' force, which is consistent with the molecular docking results. In addition, molecular docking predicted that the active center with specific amino acid residues, Phe126, Ser127, Leu54, Ile153, and Tyr131 was responsible for the site of Mv-3-glc binding to TLR4/myeloid differentiation protein-2 (MD-2). These findings confirmed that Mv-3-glc could bind to TLR4, which would be beneficial to understand the target therapeutic effects of blueberry anthocyanins on TLR4 in regulating glucolipid metabolism.

New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality

Gas sensitive films (GSFs) of polyvinyl alcohol (PA), soluble starch (SS), and polyethylene glycol bis (3-aminopropyl) ether (PGE) containing blueberry anthocyanin (BA), curcumin (CU), and anthocyanin/curcumin complexes were created to monitor the quality changes of strawberries during storage (room temperature, 24 ± 2 °C). Using headspace-gas chromatography-mass spectrometry (HS-GC-MS), the volatile aroma gases released during storage of strawberries were analyzed. Results showed that the release of aldehydes was more closely associated to the quality of the strawberries. The BA, CU and BA/CU complexes (mass ratio: 1:2 and 2:1) were well dispersed in GSFs and improved the films' hydrophilicity, however, there was no effect on the water vapor permeability. The four GSFs were employed to monitor strawberry quality changes over the course of storage. The results showed that the changes in color of the four GSFs had a strong correlation with the quality of strawberries, which could be classified as fresh, sub-fresh and spoiled.

Anthocyanins from blueberry ameliorated arsenic-induced memory impairment, oxidative stress, and mitochondrial-biosynthesis imbalance in rat hippocampal neurons

In this study, blueberry anthocyanins extract (BAE) was used to investigate its protective effect on arsenic-induced rat hippocampal neurons damage. Arsenic exposure resulted in elevated levels of oxidative stress, decreased antioxidant capacity and increased apoptosis in rat hippocampal brain tissue and mitochondria. Immunohistochemical results showed that arsenic exposure also significantly decreased the expression of mitochondrial biosynthesis-related factors PGC-1α and TFAM. Treatment with BAE alleviated the decrease in antioxidant capacity, mitochondrial biogenesis related protein PGC-1α/NRF2/TFAM expression, and ATP production of arsenic induced hippocampal neurons in rats, and improved cognitive function in arsenic damaged rats. This study provides new insights into the detoxification effect of anthocyanins on the nervous system toxicity caused by metal exposure in the environment, indicating that anthocyanins may be a natural antioxidant against the nervous system toxicity caused by environmental metal exposure.