Programme

• 10:20 – 10:35 | Oral communication O5.1 – Ana Fernandes (University of Porto, Portugal): Formation of insoluble anthocyanins-λ-carrageenan biopolyelectrolyte complexes: insights into structural morphology, thermal stability, and release dynamics
• 10:35 – 10:50 | Oral communication O5.2 – María Fernanda López-Molina (University of Sevilla, Spain): Color preservation of anthocyanins using grape seed peptides: Evaluation of binding affinity and molecular mechanisms of stability

Short oral communications (10:50 – 11:00): PT5.1. Jin Huang (China Agricultural University, China): Effect of freeze and thermal concentration techniques on grape juice anthocyanin profiles
PT5.2. Berta María Cánovas (CEBAS-CSIC, Spain): Does sugar influence anthocyanin content during fermentation?
PT5.3. Sara F. Vieira (CIMO, LA SusTEC, Portugal): Physicochemical and bioactive characterization of elderberry musts and concentrates from the Portuguese food industry

• 12:15 – 12:30 | Oral communication O5.3 – Mariana Cunha (University of Porto, Portugal): Spectroscopic characterization of dynamic complexes between anthocyanins and a boronic acid-chalcone receptor
• 12:30 – 12:45 | Oral communication O5.4 – Susana Soares (University of Porto, Portugal): From pigment to mouthfeel: anthocyanins for designing silky astringency
• 12:45 – 13:00 | Oral communication O5.5 – Iván Puerta-García (University of Salamanca, Spain): Grape pomace-derived polysaccharides as modulators of anthocyanin oxidative fate in wine systems

• 15:30 – 15:45 | Oral communication O4.1 – Inés Sampedro-Marigómez (ITACYL, Spain): Anthocyanin profiles of wines from red grape varieties resistant to fungal diseases
• 15:45 – 16:00 | Oral communication O4.2 – Benno Zimmermann (University of Bonn, Germany): Purple tea and how to avoid pitfalls in anthocyanin identification

Short oral communications (16:00 – 16:10): PT4.1. Raquel Rosales (CIDE-CSIC, Spain): Anthocyanins profile changes in grape fruit skin treated with ABA receptor agonists
PT4.2. Lesly L. Torres-Díaz (ICVV, Spain): Effect of foliar application of grape pomace extract on the anthocyanins profile of Tempranillo grapes

• 16:30 – 16:45 | Oral communication O1.1 – Lennart Malte Sielmann (Bielefeld University, Germany): A revised regulatory model for flavonoid biosynthesis in Arabidopsis thaliana
• 16:45 – 17:00 | Oral communication O1.2 – Dor Haim (Agricultural Research Organization, Israel): elucidating the genetic regulation of anthocyanin biosynthesis underlying peel color change during avocado ripening
• 17:00 – 17:15 | Oral communication O1.3 – Serge Antonczak (University of Côte d’Azur, France): On the road to anthocyanin biosynthesis: insights into the synthesis of naringenin chalcone by Chalcone Synthase

• 09:45 – 10:00 | Oral communication O3.1 – Hélder Oliveira (University of Porto, Portugal): Effect of anthocyanin-rich edible flowers extracts in the modulation of metabolic disease parameters
• 10:00 – 10:15 | Oral communication O3.2 – Mary Ann Lila (North Carolina State University, USA): Just don’t believe everything you read: Sorting out the quagmire of evidence on anthocyanins and human health
• 10:15 – 10:30 | Oral communication O3.3 – Margarida Teixeira (University of Porto, Portugal): How polyacylation shapes the stability and digestive fate of butterfly pea flower anthocyanins

Short oral communications (10:30 – 10:40): PT3.1. Mabel Guevara-Terán (University of Salamanca, Spain): Phenolic characterization and bioactivity of Andean blackberry: Effects on oxidative stress resistance and aging in Caenorhabditis elegans
PT3.2. Marcelo C. Acúrcio (University of Coimbra, Portugal): anthocyanin-rich extract from Portuguese red wine attenuates neurodegeneration and intestinal dysfunction in a mouse model of Parkinson’s disease
PT3.3. Sara Silva (Universidade Católica Portuguesa, Portugal): Port and Red Wine lees’ extracts anti-inflammatory effect in Caco-2 cells.

• 12:00 – 12:15 | Oral communication O4.3 – Jesús de las Heras Roger (University of La Laguna, Spain): Beyond total anthocyanins: copigmentation and matrix effects driving stable red–blue hues in wine
• 12:15 – 12:30 | Oral communication O4.4 – Nikolai Kuhnert (Constructor University, Germany): Ion mobility mass spectrometry as tool for the investigation of pH dependent equilibria of anthocyanins
• 12:30 – 12:45 | Oral communication O5.6 – María Oyón-Ardoiz (University of Salamanca, Spain): Structural features of mannoproteins from different wine yeast and their influence on the formation and stability of A- and B-type vitisins

Short oral communications (12:45 – 12:55): PT5.4. Aylin Ruiz-Guerrero (University of Chihuahua, Mexico): Effect of ethanol concentration on ultrasound-assisted antisolvent encapsulation of anthocyanins in Zein/Gum arabic and their thermal stability
PT5.5. Sayantani Dutta (University of Salamanca, Spain): Enhancement of stability of grape pomace anthocyanins by microencapsulation
PT5.23. Pu Jing (Shanghai Jiao Tong University): Heat-Induced Betalactoglobulin Aggregates: Stabilizing Anthocyanins through Hydrophobic Interactions and Dynamic Structural Remodeling

• 15:45 – 16:00 | Oral communication O3.4 – Wen Tao (University of Porto, Portugal): From characterization to bioactivity: zein/polysaccharide composite nanoparticles enhance digestive stability and intestinal barrier function protection of anthocyanins
• 16:00 – 16:15 | Oral communication O2.1 – Selene Niveyro (National University of La Pampa, Argentina): Beyond Color: Deciphering the divergent dynamics of betacyanin in Amaranthus plants under insect herbivory pressure

Short oral communications (16:15 – 16:25): PT3.4. Irene Besné-Eseverri (University of the Basque Country, Spain): Effects of Opuntia ficus-indica var. colorada pulp extract on diet-induced hepatic steatosis and associated changes in gut microbiota in rats
PT5.6. María Jesús Cejudo Bastante (University of Sevilla, Spain): Semisynthesis of betalains as a strategy to enhance color stability
PT4.3. Boris Nemzer (VDF FutureCeuticals, USA): Untargeted serum metabolomics profiling of betalains intake markers

• 17:35 – 17:50 | Oral communication O1.4 – Henrik Brinch-Pedersen (Aarhus University, Denmark): Modulating the colour palette of black carrots by new genomic techniques
• 17:50 – 18:05 | Oral communication O1.5 – Ingrid Lykke Mohr (Technical University of Denmark, Denmark): Production of anthocyanin food colorants using yeast cell factories

Short oral communications (18:05 – 18:15): PT1.1. Alejandro Brand (Leibniz Institute of Plant Biochemistry, Germany): Coloring from within: using Cas9 fused exonucleases to engineer cis-genic purple tomatoes
PT1.2. Matthias Hackl (Technical University Vienna, Austria): Divergent polyphenol oxidases determine L-DOPA accumulation in faba bean

• 09:45 – 10:00 | Oral communication O5.7 – Fei Lao (China Agricultural University, China): Antioxidant of bamboo leaves as high-efficacy copigments for anthocyanin stabilization in beverages
• 10:00 – 10:15 | Oral communication O5.8 – Mário Pinho (University of Porto, Portugal): Understanding the molecular interaction mechanisms of wine-waste pigments and biomordants to produce dyed sustainable wool textiles
• 10:15 – 10:30 | Oral communication O5.9 – Xinyue Fan (The Ohio State University, USA): Development of anthocyanin-based blue colorant for acidic food applications by simulating the Blue Hydrangea complex

Short oral communications (10:30 – 10:40): PT5.7. Liandra Gracher-Teixeira (CIMO, LA SusTEC, Portugal): Black carrot anthocyanin stabilization via W1/O/W2 double emulsions for yogurt and 3D-printed food applications
PT1.3. Laura Jaakola (University of Norway, Norway): Light quality-mediated regulation of anthocyanin biosynthesis in Vaccinium berries
PT2.1. Billy Williams-Marland (University Pablo de Olavide, Spain): Heatwaves under climate change alter flower colour: linking flavonoid biosynthesis to pollinator signalling

• 11:55 – 12:10 | Oral communication O2.2
• 12:10 – 12:25 | Fernando Pina (University NOVA of Lisboa, Portugal): Plant-derived flavylium cations: exploring their potential as evolutionary molecular clocks
• Oral communication O2.3
• 12:25 – 12:40 | José Carlos del Valle (University of Sevilla, Spain): The colors of speciation: Pigment transitions towards hummingbird pollination
• Oral communication O2.4
• 12:40 – 13:00 | Nancy Choudhary (University of Bonn, Germany): Cucurbitaceae: A novel model system for pigment biosynthesis

12:40 – 13:00 | Closing words + Awards to the best presentations