Anthocyanins and their stability in foods
- 1 March 1974
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 4 (4) , 437-456
- https://doi.org/10.1080/10408397409527165
Abstract
The anthocyanin pigments are responsible for the red, blue, and purple color of most fruits and vegetables. This review covers the following aspects of anthocyanins: their chemical structure and the relation between chemical structure and color; the theories of their biogenesis and factors affecting their synthesis in plants; their distribution among fruits and vegetables; the chemical, physical, and biochemical factors affecting their degradation in fresh and processed food commodities; degradation schemes; ways and means for stabilizing these pigments in foods and methods for extracting, identifying, and quantifying their concentration in foods.Keywords
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