[1] |
Pereira-Caro G, Watanabe S, Crozier A, Fujimura T, Yokota T, et al. 2013. Phytochemical profile of a Japanese black–purple rice. Food Chemistry 141:2821−27 doi: 10.1016/j.foodchem.2013.05.100 |
[2] |
Zheng Y, Tian J, Kong X, Wu D, Chen S, et al. 2021. Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch. Food Chemistry 335:127666 doi: 10.1016/j.foodchem.2020.127666 |
[3] |
Gonçalves AC, Nunes AR, Falcão A, Alves G, Silva LR. 2021. Dietary effects of anthocyanins in human health: a comprehensive review. Pharmaceuticals 14:690 doi: 10.3390/ph14070690 |
[4] |
Zhong Y, He F, Wang M, Zhang Y, Lan H, et al. 2023. Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice. Food Bioscience 56:103377 doi: 10.1016/j.fbio.2023.103377 |
[5] |
Pang Y, Ahmed S, Xu Y, Beta T, Zhu Z, et al. 2018. Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry 240:212−21 doi: 10.1016/j.foodchem.2017.07.095 |
[6] |
Zhang M, Zhou N, Zhao L, Zhao L. 2024. Black rice anthocyanins nanoparticles based on bovine serum albumin and hyaluronic acid: Preparation, characterization, absorption and intestinal barrier function protection in Caco-2 monolayers. International Journal of Biological Macromolecules 267:131325 doi: 10.1016/j.ijbiomac.2024.131325 |
[7] |
Tang R, He Y, Fan K. 2023. Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review. Food Bioscience 56:103164 doi: 10.1016/j.fbio.2023.103164 |
[8] |
Chen J, Fang W, Liu W, Liu J, Gong P. 2023. Microcapsules and nanoliposomes based strategies to improve the stability of blueberry anthocyanins. Molecules 28:7344 doi: 10.3390/molecules28217344 |
[9] |
Chi JP, Ge J, Yue X, Liang J, Sun Y, et al. 2019. Preparation of nanoliposomal carriers to improve the stability of anthocyanins. LWT 109:101−7 doi: 10.1016/j.lwt.2019.03.070 |
[10] |
Cheng Y, Liu J, Li L, Ren J, Lu J, et al. 2023. Advances in embedding techniques of anthocyanins: improving stability, bioactivity and bioavailability. Food Chemistry: X 20:100983 doi: 10.1016/j.fochx.2023.100983 |
[11] |
Wu H, Oliveira G, Lila MA. 2023. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Comprehensive Reviews in Food Science and Food Safety 22:333−54 doi: 10.1111/1541-4337.13070 |
[12] |
Khalifa I, Lorenzo JM, Bangar SP, Morsy OM, Nawaz A, et al. 2022. Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility. Food Hydrocolloids 133:107952 doi: 10.1016/j.foodhyd.2022.107952 |
[13] |
Wang Y, Zhang J, Zhang L. 2022. Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions. Food Chemistry 384:132492 doi: 10.1016/j.foodchem.2022.132492 |
[14] |
Wang Y, Yang C, Zhang J, Zhang L. 2023. Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism. Food Chemistry 412:135507 doi: 10.1016/j.foodchem.2023.135507 |
[15] |
Xu X, Hu J, Xue H, Hu Y, Liu Y, et al. 2023. Applications of human and bovine serum albumins in biomedical engineering: A review. International Journal of Biological Macromolecules 253:126914 doi: 10.1016/j.ijbiomac.2023.126914 |
[16] |
Spada A, Emami J, Tuszynski JA, Lavasanifar A. 2021. The Uniqueness of Albumin as a Carrier in Nanodrug Delivery. Molecular Pharmaceutics 18:1862−94 doi: 10.1021/acs.molpharmaceut.1c00046 |
[17] |
Hunt RW, Zavalin A, Bhatnagar A, Chinnasamy S, Das KC. 2009. Electromagnetic Biostimulation of Living Cultures for Biotechnology, Biofuel and Bioenergy Applications. International Journal of Molecular Sciences 10:4515−58 doi: 10.3390/ijms10104515 |
[18] |
Raja SO, Dasgupta AK. 2012. Magnetic field induced self assembly and optical memory of pi-ring containing fluorophores. Chemical Physics Letters 554:163−67 doi: 10.1016/j.cplett.2012.10.040 |
[19] |
Zhang J, Wang S, Xu B, Gao M. 2012. Effect of alternating magnetic field treatments on enzymatic parameters of cellulase. Journal of the Science of Food and Agriculture 92:1384−88 doi: 10.1002/jsfa.4711 |
[20] |
Silva FL, Zin G, Rezzadori K, Longo LC, Tiggemann L, et al. 2019. Changes in the physico-chemical characteristics of a protein solution in the presence of magnetic field and the consequences on the ultrafiltration performance. Journal of Food Engineering 242:84−93 doi: 10.1016/j.jfoodeng.2018.08.016 |
[21] |
Garrido L. 2010. Magnetic Orientation of Diamagnetic Amorphous Polymers. Journal of Polymer Science Part B-Polymer Physics 48:1009−15 doi: 10.1002/polb.21989 |
[22] |
Nita LE, Chiriac AP, Bercea M, Neamtu I. 2012. The magnetic field effect during preparation of an interpenetrated hybrid polymeric composite. Polymer Composites 33:1816−23 doi: 10.1002/pc.22322 |
[23] |
Behera PC, Rangra NK, Kant K, Ghosh M. 2016. Molecular docking analysis of Aerva lanata phyto constituents as lead for microbial inhibitors. 20 th international electronic conference on synthetic organic chemistry, Basel, Switzerland. MDPI, Basel, Switzerland. pp. 1−14. |
[24] |
Dias R, de Azevedo WF. 2008. Molecular Docking Algorithms. Current Drug Targets 9:1040−47 doi: 10.2174/138945008786949432 |
[25] |
Hurtado NH, Morales AL, González-Miret ML, Escudero-Gilete ML, Heredia FJ. 2009. Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.). Food Chemistry 117:88−93 doi: 10.1016/j.foodchem.2009.03.081 |
[26] |
Li X, Wang Y, Jiang Y, Liu C, Zhang W, et al. 2024. Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro. Food Research International 181:114082 doi: 10.1016/j.foodres.2024.114082 |
[27] |
Hossein Razavizadegan Jahromi S, Farhoosh R, Hemmateenejad B, Varidi M. 2020. Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study. Food Chemistry 311:126015 doi: 10.1016/j.foodchem.2019.126015 |
[28] |
Lang Y, Li E, Meng X, Tian J, Ran X, et al. 2019. Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis. Food Research International 122:487−95 doi: 10.1016/j.foodres.2019.05.021 |
[29] |
MacLeod Carey D, Gomez T, Morales-Verdejo C, Muñoz-Castro A. 2015. Influence of Ag+ on the magnetic response of [2.2.2]paracyclophane: NMR properties of a prototypical organic host for cation binding based on DFT Calculations. Chemistryopen 4:651−55 doi: 10.1002/open.201500106 |
[30] |
Agyare KK, Damodaran S. 2010. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. Journal of Agricultural and Food Chemistry 58:1946−53 doi: 10.1021/jf903530d |
[31] |
Rogers DM, Jasim SB, Dyer NT, Auvray F, Réfrégiers M, et al. 2019. Electronic circular dichroism spectroscopy of proteins. Chem 5:2751−74 doi: 10.1016/j.chempr.2019.07.008 |
[32] |
Mansour M, Elmorsy MA, Elkhedir A, Wu T, et al. 2024. Binding interaction between soy protein nanogel and red raspberry anthocyanin in acidic media: Spectroscopic characterization and molecular docking analysis. Journal of Molecular Structure 1305:137681 doi: 10.1016/j.molstruc.2024.137681 |
[33] |
Li D, Liu Y, Liu Y, Wang S, Guo Z, et al. 2023. Effects of different fatty acid ligands on the host-guest interaction of astaxanthin-bovine serum albumin: Thermodynamical analysis, binding site identification, and in vivo antioxidant evaluation. Food Hydrocolloids 134:108112 doi: 10.1016/j.foodhyd.2022.108112 |
[34] |
Jiang Z, Yu Q, Zhao Z, Song X, Zhang Y. 2023. Reason for the increased electroactivity of extracellular polymeric substances with electrical stimulation: Structural change of α-helix peptide of protein. Water Research 238:119995 doi: 10.1016/j.watres.2023.119995 |
[35] |
Ma Y, Wang Y, Cong J, Sun Y. 2019. Magnetic-field tuning of hydrogen bond order-disorder transition in metal-organic frameworks. Physical Review Letters 122:255701 doi: 10.1103/PhysRevLett.122.255701 |
[36] |
Shin YGK, Newton MD, Isied SS. 2003. Distance dependence of electron transfer across peptides with different secondary structures: The role of peptide energetics and electronic coupling. Journal of the American Chemical Society 125:3722−32 doi: 10.1021/ja020358q |
[37] |
Wang Z, Zhang Y, Tu Z, Yu C, Liu R, et al. 2024. The degradation and antioxidant capacity of anthocyanins from eggplant peels in the context of complex food system under thermal processing. Food Bioscience 59:103914 doi: 10.1016/j.fbio.2024.103914 |
[38] |
Wang X, Jia L, Xie Y, He T, Wang S, et al. 2024. Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations. International Journal of Biological Macromolecules 266:131308 doi: 10.1016/j.ijbiomac.2024.131308 |
[39] |
Cheng Y, Chen X, Yang T, Wang Z, Chen Q, et al. 2024. Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms. Food Hydrocolloids 149:109560 doi: 10.1016/j.foodhyd.2023.109560 |
[40] |
Okubo S, Iwakuni K, Yamada KMT, Inaba H, Onae A, et al. 2017. Transition dipole-moment of the ν1+ν3 band of acetylene measured with dual-comb Fourier-transform spectroscopy. Journal of Molecular Spectroscopy 341:10−16 doi: 10.1016/j.jms.2017.09.001 |
[41] |
Li F, Chen Z, Chang M, Zhang X, Liu X, et al. 2023. Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase. International Journal of Biological Macromolecules 253:127484 doi: 10.1016/j.ijbiomac.2023.127484 |
[42] |
Diaconu A, Nita LE, Chiriac AP, Butnaru M. 2018. Investigation of the magnetic field effect upon interpolymeric complexes formation based on bovine serum albumin and poly(aspartic acid). International Journal of Biological Macromolecules 119:974−81 doi: 10.1016/j.ijbiomac.2018.08.033 |
[43] |
Jiang Y, Qi Z, Li J, Gao J, Xie Y, et al. 2024. Role of superfine grinding in purple-whole-wheat flour. Part I: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties. LWT 197:115940 doi: 10.1016/j.lwt.2024.115940 |
[44] |
Paul B, Han Q, Xie L, Rashwan AK, Yahia ZO, et al. 2024. Development and evaluation of guar gum-coated nano-nutriosomes for cyanidin-3-O-glucoside encapsulation. International Journal of Biological Macromolecules 271:132537 doi: 10.1016/j.ijbiomac.2024.132537 |