Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

被引：387
作者：
Cortez, Regina [1 ]
Luna-Vital, Diego A. [1 ]
Margulis, Daniel [1 ]
de Mejia, Elvira Gonzalez [1 ]
机构：
[1] Univ Illinois, Dept Food Sci & Human Nutr, 228 ERML,1201 W Gregory Dr, Urbana, IL 61801 USA
来源：
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2017年 / 16卷 / 01期
关键词：
anthocyanins; copigments; natural pigments; phenolics; processing; stability; THERMAL-STABILITY; ANTIOXIDANT CAPACITY; MOLECULAR-MECHANISM; MODEL BEVERAGES; EDIBLE SOURCES; GALLIC ACID; COLOR; MICROENCAPSULATION; COPIGMENTATION; DEGRADATION;
D O I：
10.1111/1541-4337.12244
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The production of natural food pigments continues to growworldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O-2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.
引用
收藏
页码：180 / 198
页数：19
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