Anthocyanins: Factors Affecting Their Stability and Degradation

Abstract

Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degradation. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability of anthocyanins, in order to minimize their negative action and subsequently potentiate their beneficial health effects.

Pemanfaatan Ekstrak Antosianin dari Limbah Kulit Bawang Merah (Allium cepa) sebagai Zat Pemeka (Sensitizer) pada Dye Sensitized Solar Cell (DSSC)

“…Antosianin merupakan salah satu pigmen berwarna gugus fenolik yang disusun oleh antosianidin sebagai struktur dasar yang terikat pada gula. Berbagai bentuk kimia dari antosianin dapat ditemukan tergantung pada pH larutan (Enaru et al, 2021). Kation flavylium merupakan spesies dominan pada pH 1 dan berkontribusi terhadap warna ungu dan merah.…”

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

“…Some of these compounds belong to the group of anthocyanins, which are not only antioxidant compounds, but are also natural colorants (with aglycones of anthocyanins being the most common plant pigments). The properties of anthocyanins have been extensively studied in the literature [2][3][4][5][6][7][8][9][10]. These properties are directly related to their chemical structures.…”

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

“…Anthocyanins are recognized as being able to neutralize reactive radical species by electron or hydrogen atom transference from phenolic groups, resulting in color modification [ 63 , 64 ]. The various reactive species formed during the nitrite reduction, namely peroxynitrite (ONOO−), might also be involved in this complex interaction between nitrite and anthocyanins in cured loins [ 23 , 65 ], resulting in the oxidation of anthocyanins and the associated color change. We believe that these reactions associated with color modification would eventually slow, as the results after 8 d of drying did not suggest these modifications.…”