Xiong Yun, Zhang Pangzhen, Warner Robyn Dorothy, Fang Zhongxiang
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, Parkville, VIC, 3010, Australia.
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1533-1549. doi: 10.1111/1541-4337.12476. Epub 2019 Jul 17.
3-Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water-soluble pigments and impart orange-red and blue-violet color to plants and play a role as phytoalexins against microbial infection and environmental stress. In contrast to anthocyanins, the lack of a hydroxyl group at the C-3 position confers unique chemical and biochemical properties. They are potent natural antioxidants with a number of potential health benefits including cancer prevention. 3-Deoxyanthocyanidin pigments have attracted much attention in the food industry as natural food colorants, mainly due to their higher stability during processing and handling conditions compared with anthocyanins. They are also photochromic compounds capable of causing a change in "perceived" color, when exposed to UV light, which can be used to design novel foods and beverages. Due to their interesting properties and potential industrial applications, great efforts have been made to synthesize these compounds. For biosynthesis, researchers have discovered the 3-deoxyanthocyanidin biosynthetic pathway and their biosynthetic genes. For chemical synthesis, advances have been made to synthesize the compounds in a simpler and more efficient way as well as looking for its novel derivative with enhanced coloration properties. This review summarizes the developments in the research on 3-deoxyanthocyanidin as a colorant, from natural sources to chemical syntheses and from health benefits to applications and future prospects, providing comprehensive insights into this group of interesting compounds.
3-脱氧花青素是一种罕见的花青素类型，存在于苔藓、蕨类植物和一些开花植物中。它们是水溶性色素，赋予植物橙红色和蓝紫色，作为植物抗毒素抵抗微生物感染和环境压力。与花青素相比，C-3位缺少羟基赋予了其独特的化学和生化特性。它们是强大的天然抗氧化剂，具有许多潜在的健康益处，包括预防癌症。3-脱氧花青素色素作为天然食用色素在食品工业中备受关注，主要是因为与花青素相比，它们在加工和处理条件下具有更高的稳定性。它们也是光致变色化合物，暴露于紫外光时能够引起“感知”颜色的变化，可用于设计新型食品和饮料。由于其有趣的特性和潜在的工业应用，人们已经做出了巨大努力来合成这些化合物。在生物合成方面，研究人员已经发现了3-脱氧花青素的生物合成途径及其生物合成基因。在化学合成方面，已经取得了进展，以更简单、更有效的方式合成这些化合物，并寻找具有增强着色特性的新型衍生物。本综述总结了3-脱氧花青素作为食用色素的研究进展，从天然来源到化学合成，从健康益处到应用和未来前景，为这组有趣的化合物提供了全面的见解。
