Recently, the poor stability of anthocyanins has greatly limited their application scenarios and scope. It has been reported that binding with proteins can enhance the anthocyanins stability. How can we improve the efficiency of this type of combination? In this article, we focus on the anisotropic effects of static magnetic fields on the intermolecular interactions, which further plays an unique role in molecular bonding. The cover clearly presents a schematic diagram of the effect of a static magnetic field on the interactions between two molecules. This article provides scientific ideas for promoting the interaction between protein macromolecules and active small molecules by static magnetic fields. Also, it provides a new method for improving the stability of anthocyanins.

Food Innovation and Advances 3(4): 449−456 doi: 10.48130/fia-0024-0042