Abstract
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degradation. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability of anthocyanins, in order to minimize their negative action and subsequently potentiate their beneficial health effects.
Highlights
Anthocyanins are a class of natural water-soluble pigments that are part of the flavonoid family
The current study shows how storage temperature affects the stability of anthocyanins, one of the most important quality criteria in berry juices
The aim of the present review has been to gather the scientific information of the antioxidant capacity of anthocyanins and its evaluation methods, and the main parameters that influence anthocyanin stability and encapsulation methods
Summary
Anthocyanins are a class of natural water-soluble pigments that are part of the flavonoid family They are very widespread in nature, found in the colored petals of flowers and in the roots, stems, tubers, leaves, fruits and seeds [1,2]. This type of pigment has a strong absorption in the UV-visible region of the electromagnetic spectrum and is the main determinant of red-blue colors and their derivatives in the plant kingdom. Due to their chemical structure, with a central core in the form of 2-phenylbenzopyrylium or flavylium cation, anthocyanins can be classified as polyphenols and secondary metabolites [5]
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