Mateus Nuno, Oliveira Joana, Haettich-Motta Mafalda, de Freitas Victor
J Biomed Biotechnol. 2004;2004(5):299-305. doi: 10.1155/S1110724304404033.
The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.
由于花青素似乎具有无毒作用，因此人们对其用于制备食品和饮料天然色素进行了研究。在此背景下，最近发现乙烯基吡喃花青素天然存在于陈年红葡萄酒中。这种新的花青素衍生色素家族可通过花青素衍生物与其他化合物之间的反应直接获得。已发现其中一些新形成的色素在酸性pH值下呈现蓝色。蓝色色素的形成是通过花青素 - 丙酮酸加合物与黄烷醇在乙醛存在下反应得到的。尝试使用其他不同的前体来形成类似的蓝色色素。这类色素的颜色特征为在食品工业中使用这些天然存在的蓝色色素带来了广阔前景。
