Colorants anthocyanins

Anthocyanin-based colors Anthocyanin, black carrot, E 163 A = 0.300 at 525 nm Carrot juice, propylene glycol Pink to Red Acidic beverages, fruit fillings, candies and confections... 

Francis, F.J., Food colorants anthocyanins, Crit. Rev. Food Set Nutr, 28, 273, 1989. Fay, L.B. and Brevard, H., Contribution of mass spectrometry to the study of the Maillard reaction in food, Mass Spectr. Rev., 24, 487, 2005. 

Francis FJ. 1989. Food colorants anthocyanins. Crit Rev Food Sci Nutr 28 (4) 273—314. 

There are many branches to the flavonoid biosynthetic pathways, with the best characterized being those leading to the colored anthocyanins and proanthocyanidins (PAs) and the generally colorless flavones, flavonols, and isoflavonoids. Genes or cDNAs have now been identified for all the core steps leading to anthocyanin, flavone, and flavonol formation, as well as many steps of the isoflavonoid branch, allowing extensive analysis of the encoded enzymes (Table 3.1). In addition, several DNA sequences are available for the modification enzymes that produce the variety of structures known within each class of compound. 

Juices extracts (liquorize), spirits (orange, lemon), syrups (black currant), tinctures (ginger), and aromatic waters Mineral pigments (iron oxides), natural colorants, anthocyanins, carotenoids, chlorophylls riboflavine, red beetroot extract, and caramel synthetic organic dyes azo compounds... 

Francis, F.J. 1989. Food colorants Anthocyanins. Crit. Rev. Food Sci. Nutr. 28 273-314. 

The branch pathway for anthocyanin biosynthesis starts with the enzymatic reduction of dihydrofiavonols to their corresponding flavan 3,4-diols (leucoanthocyanidins) by substrate-specific dihydroflavonol 4-reductases (DFR). Flavan 3,4-diols are the immediate precursors for the synthesis of catechins and proanthocyanidins. Catechins are formed by enzymatic reduction of the flavan 3,4-diols in the presence of NADPH to leucoanthocyanidins, which are subsequently converted to anthocyanidins by the 2-oxoglutarate-dependant dioxygenase, anthocyanidin synthase. Further glycosylation, methylation, and/or acylation of the latter lead to the formation of the more stable, colored anthocyanins (Scheme 1.1). The details of the individual steps involved in flavonoid and isoflavonoid biosynthesis, including the biochemistry and molecular biology of the enzymes involved, have recently appeared in two excellent reviews.7,8... 

The anthocyanins are structurally dependent on the conditions and composition of the media where they are dissolved and suffer interactions among them and with other compounds that influence their structural equilibria and modify their color. Anthocyanins are usually represented as their red flavylium cation, but in aqueous media this form undergoes rapid proton transfer reactions, leading to blue quinonoidal bases, and hydration, generating colorless hemiketals in equilibrium with chalcone structures. The proportion of each form is determined by the pH... 

Total Color Anthocyanin Color Copigmentation Color Polymeric Pigment Color... 

FRANCIS, F. J. Food Colorants Anthocyanins. Critical Reviews in Food Science and Nutrition, 1987, 28, 273-314. 

Francis FJ (1989) Food colorants anthocyanins. Crit Rev Food Sci Nutr 28 273-314 Holt E, Francis IL, Field J, Hererich PG, Hand PG (2008) Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.). Aust J Grape Wine Res 14 162-176... 

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