Anthocyanin as Natural Colorant: A Review

Abstract

On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer's selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.

The Results Presentation of The Test Plants As A Natural Indicator of The Test Compounds of The Acid-Base Balance In the Teaching Materials of The Atlas to Train Scientific Reasoning Students

“…Based on the data presented in Table 3 of the color red and the color of purple is the average color of the extract that is produced by plants containing anthocyanin. Red and purple color can be caused by efektvitas of anthocyanin, which is easily soluble in water (Nurtiana, 2019).…”

Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview

“…The structural difference between these compounds is the attachment of different radicals in certain key positions on the benzene rings, which is the basis of their different physical properties. For example, Pg is responsible for color variations from orange to dark red, while Cy is responsible for colors from red to magenta and purple [20]. Pn is a compound derived from Cys, thus being responsible for colors such as purple and red-orange [21].…”

“…However, there are factors that greatly influence color expression, such as the pH of the environment [7]. The first aspect to consider is that ANs are reactive molecules due to the lack of electrons in the flavylium cation nucleus [20]. Due to their ionic structure, ANs are very sensitive to the pH of the environment.…”

“…In another study, Cy-3-glucoside was copigmented with three phenolic compounds (ferulic acid, dopamine, and (+)-catechin), and their stability was evaluated according to the pigment:copigment molar ratio (1:1, 1:10, 1:100), in a pH range (pH 3-7) and at different temperatures (20,30,40, and 50 • C) [83]. The highest hyperchromic shift was observed in Cy-3-glucoside association with (+)-catechin, at molar ratio 1:100, pH 3 and 20 • C, followed by ferulic acid and finally, dopamine.…”

Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy

“…ACN are found in flowers, fruits, vegetables, and tubers. The basic structure of ACN consists of 2-phenyl-benzopirylium or flavylium with a number of hydroxy and methoxy [ 2 ]. A wide range of biological activities has been reported for ACN, such as antioxidant, anti-inflammatory, antiviral, antimicrobial, antimutagenic, and antitumor activities, and ACN are also associated with inhibition of some disorders such as cancer, cardiovascular diseases, diabetes, and obesity [ 3 , 4 ].…”