Opportunités pour la valorisation des végétaux riches en anthocyanes comme sources de colorants alimentaires (synthèse bibliographique)

Abstract

Opportunities for the exploitation of plants with a high anthocyanin content as food colorants. A review. Introduction. Widespread in the plant kingdom, anthocyanins are the subject of a large number of studies related mainly to their instability in the conditions in which they are used, along with the beneficial effect of their consumption on diseases caused by the accumulation of free radicals. Literature. These aspects are particularly important since anthocyanins are extracted from fruits and vegetables for their use as natural food colorants. This literature review will focus on properties that might be damaged during extraction and purification of anthocyanins. The procedures for the extraction of anthocyanins were reviewed in order to identify opportunities for the use of plant materials in which these molecules are present in large amounts. Conclusions. The color and stability of anthocyanin extracts from fruits and vegetables are strongly influenced by their composition. However, recent improvements in food colorant formulation methods offer new opportunities for the exploitation of vegetables with a high anthocyanin content.

Keywords

• Plants
• anthocyanins
• chemical degradation
• stability
• extraction
• purification