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Anthocyanins as Food Colorants

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Anthocyanins

Abstract

The interest of the food industry in natural colorants replacing synthetic dyes has increased significantly over the last years, mainly due to safety issues. This chapter deals with the interest of using natural anthocyanins and their derivatives as food colorants. The importance of color for the acceptability of food products and the need for satisfying and attracting more consumers to a growing competitive market has resulted in the development of new pigments and new products. Several aspects are briefly discussed, such as anthocyanin natural sources, extraction and analytical methods, anthocyanin stability and color variations, and applications in food products. Also, the interest in anthocyanin derivatives is referred, reviewing the recent discoveries of new classes of anthocyanin-derived pigments presenting attracting color hues. Research in this field has been productive but industrial applications are yet to be made. Nevertheless, there are good perspectives for more applications of anthocyanins and derivatives in food products.

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  1. Department of Chemistry CIQ, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal

    Nuno Mateus & Victor de Freitas

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  1. Nuno Mateus
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  2. Victor de Freitas
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Correspondence to Nuno Mateus .

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    Mateus, N., de Freitas, V. (2008). Anthocyanins as Food Colorants. In: Winefield, C., Davies, K., Gould, K. (eds) Anthocyanins. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77335-3_9

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