Environmental control of anthocyanin biosynthesis in mulberry: unraveling gene networks for food applications
2026
Xuefei Chen | Xingxing Liu | Wei Fan | Aichun Zhao
Mulberry anthocyanins (MAS) are natural pigments with significant health benefits and industrial potential. This review provides a systematic, multiscale perspective, currently lacking in the literature, that links the unique genetic, environmental, and molecular stability mechanisms of MAS to their practical applications. We analyze molecular interactions and degradation kinetics that influence MAS stability during food processing and storage. Advanced strategies to enhance their bioavailability, such as encapsulation and nano-delivery systems, are discussed. The article further explores innovative applications in intelligent pH-responsive packaging and functional foods. Despite promising prospects, challenges in standardization, clinical translation, and scalable production remain. This work provides a comprehensive resource for harnessing MAS in food science and technology, bridging fundamental research with industrial applications.
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