Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing

De Marchi, Laura; Salemi, Laura; Bellumori, Maria; Chignola, Roberto; Mainente, Federica; Santisteban Soto, Diana Vanessa; Fierri, Ilaria; Ciulu, Marco; Zoccatelli, Gianni

doi:10.1016/j.foodchem.2023.138272

Cited by 2 publications

(1 citation statement)

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“…Again, acylation by HCAs is usually beneficial, as shown with the cyanidin O-glycosides of red cabbage (mostly mono- or diacylated by HCA residues) in acidic or neutral solution, showing the advantage of efficient intramolecular copigmentation. The same applies to the peonidin glycosides of purple sweet potato (mostly diacylated by HCA residues), although acylation by caffeic acid (absent in red cabbage ACNs), or supplementation of the nonacylated peonidin glycoside by caffeic acid, appears to accelerate degradation at pH 7 .…”

Section: Color Stabilization In Aqueous Solutionmentioning

confidence: 99%

Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead

Dangles

2024

J. Agric. Food Chem.

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Anthocyanins are polyphenolic O-glycosides widely responsible for the bright red, purple, and blue colors in the plant kingdom, including a great variety of fruits and vegetables. Hence, they have attracted considerable scientific and industrial interest as potential natural food colorings. However, individual anthocyanins are intrinsically reactive molecules combining electrophilic, nucleophilic, and electron-donating properties. This reactivity may be not only a source of color diversity with, for instance, the formation of new pigments upon winemaking and storage but also a cause of great color instability involving a combination of reversible and irreversible mechanisms (e.g., water addition, autoxidation) leading to colorless products. Hence, using anthocyaninrich plant extracts as food colorings requires a deep understanding of these color-damaging mechanisms and, no less importantly, of the color-stabilizing mechanisms developed by plants, including π-stacking interactions (self-association, copigmentation), metal binding, and a combination of both. The potential of anthocyanins from deeply colored vegetables, typically acylated by hydroxycinnamic acid residues, will be emphasized in that respect. Moreover, food-grade biopolymers (proteins, polysaccharides) may provide suitable matrices for ready-to-use formulations of anthocyanins as food colorings. In this short review, the mechanisms of color loss and color stabilization are discussed as a function of anthocyanin structure and environment, and some challenges still ahead are outlined.

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Section: Color Stabilization In Aqueous Solutionmentioning

confidence: 99%