RECENT ADVANCES ON STABILITY OF ANTHOCYANINS

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Abstract

Since Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems and leaves as well as flowers and fruits of the vascular plants. They have a high potential for use as natural colorants instead of synthetic pigments because of their attractive colour and pharmacological properties. Stable and attractive colours are a highly valued attribute in competitive food industry. Considerable studies have been done on the effects of the most important chemical and physical factors involved in the stability of anthocyanins (temperature, light, pH, SO2, metal, sugar, ascorbic acid and oxygen), their concentrations, chemical structures, and matrix food compositions. Furthermore, the effects of separation technologies including microwave/ultrasound assisted extraction (MAE, UAE), and Colloidal Gaz Aphron (CGA) fractionation on the stability of anthocyanins are reviewed.

About the authors

Hocine Remini

University of Bejaia; University of Bouira

Email: hocine.remini@univ-bejaia.dz
Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia Bejaia, 06000, Algeria; Bouira, 10000, Algeria

Farid Dahmoune

University of Bejaia; University of Bouira

Email: hocine.remini@univ-bejaia.dz
Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira Bejaia, 06000, Algeria; Bouira, 10000, Algeria

Yasmine Sahraoui

University of Bejaia; University of Boumerdes

Email: hocine.remini@univ-bejaia.dz
Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. Département de Biologie, Faculté des Sciences Bejaia, 06000, Algeria; Boumerdes, 35000, Algeria

Khodir Madani

University of Bejaia

Email: hocine.remini@univ-bejaia.dz
Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia Bejaia, 06000, Algeria

V N Kapranov

GNU Moscow Research Institute of Agriculture “Nemchinovka”

Email: hocine.remini@univ-bejaia.dz

E F Kiselev

GNU Moscow Research Institute of Agriculture “Nemchinovka”

Email: hocine.remini@univ-bejaia.dz

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Copyright (c) 2018 Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F.

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