RUDN Journal of Agronomy and Animal IndustriesRUDN Journal of Agronomy and Animal IndustriesВестник Российского университета дружбы народов. Серия: Агрономия и животноводство2312-797X2312-7988Peoples’ Friendship University of Russia named after Patrice Lumumba1942510.22363/2312-797X-2018-13-4-257-286Veterinary sanitary inspectionВетеринарно-санитарная экспертизаResearch ArticleRECENT ADVANCES ON STABILITY OF ANTHOCYANINSИСТОЧНИКИ, ВЛИЯЮЩИЕ НА СТАБИЛЬНОСТЬ АНТОЦИАНОВReminiHocineReminiHLaboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaiahocine.remini@univ-bejaia.dzDahmouneFaridDahmouneFLaboratoire 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 Bouirahocine.remini@univ-bejaia.dzSahraouiYasmineSahraouiYLaboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. Département de Biologie, Faculté des Scienceshocine.remini@univ-bejaia.dzMadaniKhodirMadaniKLaboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaiahocine.remini@univ-bejaia.dzKapranovV Nhocine.remini@univ-bejaia.dzKiselevE Fhocine.remini@univ-bejaia.dzUniversity of BejaiaUniversity of BouiraUniversity of BoumerdesGNU Moscow Research Institute of Agriculture “Nemchinovka”15122018134VOL 13, NO4 (2018)ТОМ 13, №4 (2018)25728628122018Copyright ©; 2018, Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F.Copyright ©; 2018, Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F.2018Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F.Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F.http://creativecommons.org/licenses/by/4.0https://agrojournal.rudn.ru/agronomy/article/view/19425Since 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.Начиная с эпохи неолита натуральные пигменты добавлялись в продукты питания, а цвет пищевых продуктов по-прежнему остается одной из основных проблем пищевой промышленности. Антоцианины являются наиболее заметной группой среди цветных флавоноидов, широко представленных в корнях, стеблях и листьях, а также цветках и плодах сосудистых растений. Они обладают высоким потенциалом для использования в качестве натуральных красителей вместо синтетических пигментов из-за их привлекательных цветовых и фармакологических свойств. Стабильные и привлекательные цвета являются высокоценными атрибутами в конкурентной пищевой промышленности. Проведены обширные исследования влияния наиболее важных химических и физических факторов, связанных с устойчивостью антоцианинов (температура, свет, рН, SO2, металлы, сахар, аскорбиновая кислота и кислород), их концентрацией, химической структурой и составом продуктов питания. Кроме того, рассмотрено влияние технологий разделения, включая микроволновое/ультразвуковое извлечение (MAE, UAE), и фракционирование коллоидного газа Афрона (CGA) на стабильность антоцианов.anthocyaninsstabilityascorbic acidMAEUAECGAантоцианиныстабильностьаскорбиновая кислотаMAE (микроволновое вспомогательное извлечение)UАE (ультразвуковое вспомогательное извлечение)CGA (колло- идный газ Афрон)1.Pifferi PG, Cultrera R. Enzymatic degradation of anthocyanins: the role of sweet cherry polyphenol oxidase. Journal of Food Science. 1974; 39(4):786-791. Available from: doi: 10.1111/j.1365-2621.1974.tb17980.x.2.Rustioni L, Di Meo F, Guillaume M., Failla O, Trouillas P. 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