Vidana Gamage Gayan Chandrajith, Lim Yau Yan, Choo Wee Sim
School of Science, Monash University Malaysia, Subang Jaya, Malaysia.
Front Plant Sci. 2021 Dec 17;12:792303. doi: 10.3389/fpls.2021.792303. eCollection 2021.
plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3',5'-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.
这种植物通常作为观赏植物种植，具有很高的药用价值。它的花可食用，也被称为蓝蝶豆或蝶豆花。蝶豆花中花青素的独特之处在于富含一种称为蝶豆素的多酰化花青素。蝶豆素是飞燕草素3,3',5'-三葡萄糖苷的多酰化衍生物。本文综述了蝶豆花中花青素的生物合成、提取、稳定性、抗氧化活性及应用。热水提取干燥或新鲜的蝶豆花瓣可成功提取用于食品应用的蝶豆花青素。蝶豆花青素具有良好的热稳定性和储存稳定性，但光稳定性较差。蝶豆花青素在pH 3.2至pH 5.2的酸性pH值下也呈现出强烈的蓝色。蝶豆花青素提取物具有显著的细胞抗氧化活性。蝶豆花青素可作为酸性和中性食品中的蓝色食用色素。在食品中添加蝶豆花青素可提高食品的功能特性，如抗氧化和抗菌特性。蝶豆花青素也被用于智能包装。本文还比较了蝶豆花青素与食品工业中使用的另外两种天然蓝色着色剂，即螺旋藻或藻蓝蛋白和京尼平衍生色素。蝶豆花中的花青素是很有前景的天然蓝色食用色素。
