Research Progress on the Structures and Coloration Stability of Anthocyanins
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
With the improvement of living standard, people pay increasing attention to nutrition and diet while placing greater emphasis on the safety of the food ingested. Anthocyanins, as one type of safe and non-toxic natural pigments, play a very important role in the field of food coloring and functional food development under the current social hotspot of nutritious diets. However, anthocyanins have multiple phenolic hydroxyl groups, which present problems such as poor structural stability, susceptibility to degradation and low bioavailability, resulting in limitations in food processing and other applications. The color diversity of anthocyanins is closely related to their structure. On the basis of the relationship between the structure and color of anthocyanins, this article mainly reviews the correlation between their basic structure and color, and discusses the effects of different processing methods on the color stability of anthocyanins. Meanwhile, this article elaborates the opportunities to improve the stability of anthocyanins via the combination of anthocyanins with starch, protein, dietary fiber, and pectin, which provides a reference for deeper studies on anthocyanins and the development of safer and more environmentally friendly functional food products.
