Impact of grape pectic polysaccharides on anthocyanins thermostability.

•Polysaccharides rich in uronic acids and neutral sugars were extracted from grape skins.•Higher amount in homogalacturonan regions favors interaction with mv3Glc.•Electrostatic interactions and hydrophobic effect mainly contribute to the binding.•Thermal stability of mv3Glc was significantly improved by pectic polysaccharides.•Less branched structures and pectin flexibility promote mv3Glc thermostabilization.