College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing, China.
Crit Rev Food Sci Nutr. 2023;63(28):9409-9424. doi: 10.1080/10408398.2022.2067117. Epub 2022 Apr 29.
Anthocyanins are widely distributed in nature and exhibit brilliant colors and multiple health-promoting effects; therefore, they are extensively incorporated into foods, pharmaceuticals, and cosmetic industries. Anthocyanins have been traditionally produced by plant extraction, which is characterized by high expenditure, low production rates, and rather complex processes, and hence cannot meet the increasing market demand. In addition, the emerging environmental issues resulting from traditional solvent extraction technologies necessitate a more efficient and eco-friendly alternative strategy for producing anthocyanins. This review summarizes the efficient approach for green extraction and introduces a novel strategy for microbial biosynthesis of anthocyanins, emphasizing the technological changes in production.
花色苷广泛存在于自然界中，具有绚丽的颜色和多种促进健康的功效；因此，它们被广泛应用于食品、药品和化妆品行业。花色苷传统上通过植物提取生产，其特点是支出高、产量低且工艺相当复杂，因此无法满足不断增长的市场需求。此外，传统溶剂提取技术所带来的新兴环境问题需要一种更高效、更环保的替代策略来生产花色苷。本综述总结了花色苷绿色提取的有效方法，并介绍了花色苷微生物生物合成的新策略，强调了生产工艺的技术变化。
