Anthocyanins—More Than Nature's ColourView this Special Issue
Mini-Review Article | Open Access
Nuno Mateus, Joana Oliveira, Mafalda Haettich-Motta, Victor de Freitas, "New Family of Bluish Pyranoanthocyanins", BioMed Research International, vol. 2004, Article ID 860752, 7 pages, 2004. https://doi.org/10.1155/S1110724304404033
New Family of Bluish Pyranoanthocyanins
The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.
Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.