ИСТОЧНИКИ, ВЛИЯЮЩИЕ НА СТАБИЛЬНОСТЬ АНТОЦИАНОВ

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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.

Об авторах

H Remini

University of Bejaia; University of Bouira

Email: hocine.remini@univ-bejaia.dz

F Dahmoune

University of Bejaia; University of Bouira

Email: hocine.remini@univ-bejaia.dz

Y Sahraoui

University of Bejaia; University of Boumerdes

Email: hocine.remini@univ-bejaia.dz

K Madani

University of Bejaia

Email: hocine.remini@univ-bejaia.dz

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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© Remini H., Dahmoune F., Sahraoui Y., Madani K., Kapranov V.N., Kiselev E.F., 2018

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