1. Anthocyanins and their stability in foods
- Author
-
P. Markakis and Leonard Jurd
- Subjects
business.industry ,Chemical structure ,food and beverages ,Industrial and Manufacturing Engineering ,chemistry.chemical_compound ,Pigment ,chemistry ,Fruits and vegetables ,Anthocyanin ,visual_art ,Food processing ,visual_art.visual_art_medium ,Purple color ,Food science ,business ,Food Science - Abstract
The anthocyanin pigments are responsible for the red, blue, and purple color of most fruits and vegetables. This review covers the following aspects of anthocyanins: their chemical structure and the relation between chemical structure and color; the theories of their biogenesis and factors affecting their synthesis in plants; their distribution among fruits and vegetables; the chemical, physical, and biochemical factors affecting their degradation in fresh and processed food commodities; degradation schemes; ways and means for stabilizing these pigments in foods and methods for extracting, identifying, and quantifying their concentration in foods.
- Published
- 1974