Acylated anthocyanins from edible sources and their applications in food systems
Acylated anthocyanins from edible sources and their applications in food systems
复制标题
DOI：
10.1016/s1369-703x(02)00221-8
复制
发表时间：
2003-06-01
影响因子：
3.9
通讯作者：
Wrolstad, RE
中科院分区：
文献类型：
--
作者：
Giusti, MM;Wrolstad, RE
由于立法行动和消费者对使用合成添加剂的担忧，对天然来源的食用色素有相当大的需求，可以作为合成染料的替代品。人们对富含花青素的食物和提取物的兴趣越来越大，因为它们可能对健康有益。花青素是有效的抗氧化剂，可能具有化学保护作用。通过饮食优化健康和表现被认为是美国乃至世界上最大、最有利可图的市场之一。具有增加的稳定性的酰化花青素苷的发现表明，这些色素可以赋予商业食品期望的颜色和稳定性。合适的酰化花青素苷源的实例可以是萝卜、红马铃薯、红甘蓝、黑胡萝卜和紫甘薯。其中，萝卜和红土豆是FD&C Red No.40（诱惑红）的潜在替代品。用萝卜浸提液处理樱桃，可获得色泽鲜艳、诱人、稳定的樱桃果实。萝卜和马铃薯提取物赋予的颜色特性模型果汁非常接近诱惑红。酰化花青素苷的其他潜在应用可能包括其他具有挑战性的系统，如乳制品。这些色素的稳定性增加，加上其潜在的有益效果带来的附加值，为这些提取物在各种食品应用中的应用打开了一扇新的机会之窗。(C)2003 Elsevier Science B.V.保留所有权利。
There is considerable demand for food colorants from natural sources that can serve as alternatives to the use of synthetic dyes due to both legislative action and consumer concerns over the use of synthetic additives. Interest in anthocyanin-rich foods and extracts has intensified because of their possible health benefits. Anthocyanins are potent antioxidants and may be chemoprotective. Optimizing health and performance through the diet is believed to be one of the largest and most lucrative markets in the US, and throughout the world. Findings of acylated anthocyanins with increased stability have shown that these pigments may impart desirable color and stability for commercial food products. Examples of suitable acylated anthocyanin sources may be radishes, red potatoes, red cabbage, black carrots, and purple sweet potatoes. Among these, radishes and red potatoes stand out as potential alternatives for the use of FD&C Red No. 40 (allura red). Maraschino cherries with bright attractive and stable red color were obtained with radish extract. Radish and potato extracts imparted color characteristics to model juices extremely close to those of allura red. Other potential applications for acylated anthocyanins may include other challenging systems such as dairy products. The increased stability of these pigments together with their added value due to potential beneficial effects opens a new window of opportunities for use of these extracts in a variety of food applications. (C) 2003 Elsevier Science B.V. All rights reserved.