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<p>Anthocyanins (ACN), key pigments and bioactive compounds in grape juice, are prone to degradation during processing and storage, causing color and nutrient loss. This study assessed the stabilization of ACN in <i>Vitis vinifera</i> “Summer Black” juice by yeast mannoproteins (MP, 4&#xa0;g/L) under various stresses (light, heat, ascorbic acid, sugars) and during 30 d storage (4&#xa0;°C/RT). MP significantly enhanced ACN retention by 19.5% under light (12&#xa0;h) and 12.3% after heating (60&#xa0;°C) versus controls. It also protected against degradation induced by ascorbic acid (131.7%), glucose (35.8%), and fructose (65.6%) compared to no MP treatment. During storage (30 d), MP improved ACN stability by ~ 7% (4&#xa0;°C) and 8.1% (RT) (<i>P &lt; 0.05</i>). A<sub>520</sub> and CIELAB analysis showed higher color intensity and lower Δ<i>E</i> in MP-treated samples, indicating superior color stability. Mechanistic studies (CD, DSC, SEM, molecular docking) revealed that MP binds three major ACN monomers (delphinidin-3-O-glucoside, D3G; malvidin-3-O-glucoside, M3G; petunidin-3-O-glucoside, Pt3G) within its cavities via hydrogen bonding and hydrophobic interactions with specific amino acids, enhancing structural stability. This work elucidates MP’s role in stabilizing ACN, offering a promising bio-based strategy for preserving grape juice color and nutrients in functional beverages.</p>

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Molecular interaction of yeast mannoproteins with grape anthocyanins: enhancing anthocyanins and color stability in juice

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Xiang Yin,
  • Caiyun Xie,
  • Yitong Chen,
  • Lan Shen,
  • Weibin Bai,
  • Jianxia Sun

摘要

Anthocyanins (ACN), key pigments and bioactive compounds in grape juice, are prone to degradation during processing and storage, causing color and nutrient loss. This study assessed the stabilization of ACN in Vitis vinifera “Summer Black” juice by yeast mannoproteins (MP, 4 g/L) under various stresses (light, heat, ascorbic acid, sugars) and during 30 d storage (4 °C/RT). MP significantly enhanced ACN retention by 19.5% under light (12 h) and 12.3% after heating (60 °C) versus controls. It also protected against degradation induced by ascorbic acid (131.7%), glucose (35.8%), and fructose (65.6%) compared to no MP treatment. During storage (30 d), MP improved ACN stability by ~ 7% (4 °C) and 8.1% (RT) (P < 0.05). A520 and CIELAB analysis showed higher color intensity and lower ΔE in MP-treated samples, indicating superior color stability. Mechanistic studies (CD, DSC, SEM, molecular docking) revealed that MP binds three major ACN monomers (delphinidin-3-O-glucoside, D3G; malvidin-3-O-glucoside, M3G; petunidin-3-O-glucoside, Pt3G) within its cavities via hydrogen bonding and hydrophobic interactions with specific amino acids, enhancing structural stability. This work elucidates MP’s role in stabilizing ACN, offering a promising bio-based strategy for preserving grape juice color and nutrients in functional beverages.