Cai Dongbao, Li Xusheng, Chen Jiali, Jiang Xinwei, Ma Xiaoqiang, Sun Jianxia, Tian Lingmin, Vidyarthi Sriram K, Xu Jingwen, Pan Zhongli, Bai Weibin
Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Molecular Rapid Detection for Food Safety, Jinan University, Guangzhou 510632, China.
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
Food Chem. 2022 Jan 1;366:130611. doi: 10.1016/j.foodchem.2021.130611. Epub 2021 Jul 16.
Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in foods due to attractive colour and health-promoting benefits. However, instability of anthocyanins leads to their easy degradation, reduced bioactivity, and colour fading in food processing, limiting their application and causing economic losses. Stability of anthocyanins depends on their own structures and environmental factors. For structural factors, modification including copigmentation, acylation and biosynthesis is a potential solution to increase anthocyanin stability due to forming stable structures. With regard to environmental factors, encapsulation such as microencapsulation, liposome and nanoparticles has been shown effectively to enhance the stability. We proposed the potential challenges and perspectives for the diversification of anthocyanin-rich products for food application, particularly, introduction of hazards, technical limitations, interaction with other ingredients in food system and exploration of pyranoanthocyanins. The integrated strategies are warranted for improving anthocyanin stabilization for promoting their further application in food industry.
花青素是水果和蔬菜中丰富的色素，因其诱人的色泽和促进健康的益处而常用于食品中。然而，花青素的不稳定性导致其在食品加工过程中容易降解、生物活性降低和颜色褪色，限制了它们的应用并造成经济损失。花青素的稳定性取决于其自身结构和环境因素。对于结构因素，包括共色素化、酰化和生物合成在内的修饰是提高花青素稳定性的潜在解决方案，因为这些修饰可以形成稳定的结构。关于环境因素，微胶囊化、脂质体和纳米颗粒等包封方法已被证明能有效提高稳定性。我们提出了富含花青素产品在食品应用多样化方面的潜在挑战和前景，特别是引入的危害、技术限制、与食品体系中其他成分的相互作用以及吡喃花青素的探索。为促进花青素在食品工业中的进一步应用，有必要采取综合策略来提高花青素的稳定性。
