Natural colorants anthocyanins

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... 

As for anthocyanins, betalains are found in vacuoles and cytosols of plant cells. From the various natural sources of betalains, beetroot (Beta vulgaris) and prickly pear cactus (Opuntia ficus indica) are the only edible sources of these compounds. In the food industry, betalains are less commonly used as natural colorants from plant sources than anthocyanins and carotenoids, probably related to their more restricted distribution in nature. To date, red beetroot is the only betalain source exploited for use as a natural food coloring agent. The major betalain in red beetroot is betanin (or betanidin 5-0-P-glucoside). Prickly pear fruits contain mainly (purple-red) betanin and (yellow-orange) indicaxanthin and the color of these fruits is directly related to the betanin-to-indicaxanthin ratio (99 to 1, 1 to 8, and 2 to 1, respectively in white, yellow, and red fruits)." ... 

Studies of the stability and stabilization of anthocyanins are still required, based on the extreme importance of those pigments for food colors. Modem HPLC-MS equipment also allows us to easily follow the copigmentation reactions in detail, calculate their kinetic and thermodynamic parameters, identify the products formed during the reactions, and thus shed new light on the stability and stabilization of these pigments. Since anthocyanins play important roles as natural colorants for... 

The pH differential method was described as a fast and convenient assay for the quantitation of monomeric anthocyanins by Giusti (2001). It was approved by the Association of OfQcial Analytical Chemists (AOAC) in 2005 as a standard method to evaluate total monomeric anthocyanin pigment content in fruit juices, beverages, natural colorants, and wines. The degradation index is the ratio between total and monomeric anthocyanins (Table 6.3.1). The content of total anthocyanins can be obtained by the single pH method and the monomeric anthocyanin by the pH differential method. ... 

Lee, J., Durst, R., and Wrolstad, R., AOAC official method 2005.02 total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method, in Official Methods of Analysis of AOAC International, Horowitz, H., Ed., AOAC, Washington, D.C, 2005. 

Francis, F. J., Food colorants anthocyanins, Crit. Rev. Food ScL Nutr., 28, 273, 1987. Evans, W.C., Annatto a natural choice. Biologist, 47, 181, 2000. 

Sanchez-Morcno (2002) considered that this assay is an easy and accurate method for determining antioxidant capacity in fruit and vegetable samples. The DPPH assay has been used to determine the antioxidant activity of polyphenols (Sanchez-Moreno and others 1998 Bao and others 2004) flavonols (Jimenez and others 1998 1999 Choi and others 2002) anthocyanin-based natural colorants from berries (Espin and others... 

Espin JC, Soler-Rivas C, Wichers HJ and Garcia-Viguera C. 2000. Anthocyanin-based natural colorants a new source of antiradical activity for foodstuff. J Agric Food Chem 48(5) 1588—1592. 

Cevallos-Casals, B.A. and Cisneros-Zevallos, L., Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem., 86, 69, 2004. 

Kraemer-Schafhalter, A., Fuchs, H., Strigl, A., Sil-har, S., Kovac, M., and Pfannhauser, W. 1996. Process consideration for anthocyanin extraction from Black Chokeberry (Amnia meloncarpa ELL). In Proceedings of the Second International Symposium on Natural Colorants, INF/COL II (P.C. Hereld, ed.), pp. 153-160. S.I.C. Publishing Col., Hamden, Q. 

The protocols presented here allow one to analyze the anthocyanins in fruit juices, natural colorants, and extracts from various anthocyanin sources. These profiles are useful for the identification of species, varieties, and for quality assessment of commercial products. They are also used to detect misbranding or adulteration of fruit products with other anthocyanin containing fruits, juices, or colorants. 

Anthocyanins (698,699,700) are somewhat more stable to ascorbic acid, but beverages naturally colored with anthocyanins or with added... 

Bank, V.R., Bailey, D.T., Lenoble, R., and Richheimer, S.L. 1996. Enhanced stability and improved color of anthocyanin-based natural colorants by the use of natural extracts. IFF Annual Meeting Book of Abstracts, p. 69. 

Garcia-Viguera, C., Espin, J.C., Soler, C., and Wichers, HJ. 2000. Antioxidant activity of anthocyanin colorants. In Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery Cosmetics (J.F. Francis, ed.), pp. 88-94. SIC Publishing, Hamden. 

Researchers have begun to pay attention to the physiological functions of natural colorants and have tried to apply them for use in food products. Many papers and patents have been published relating to the effects of CyDs on natural colorants. CyDs are used for the stabilization and solubilization of natural colorants [24-27]. There is a strange common characteristic among the natural red colorants such as anthocyanin, lycopene, and astaxanthine, namely that of the native a.-, P-, and y-CyDs it is y-CyD that is most effective in stabilizing all three natural red colorants. 

Anthocyanins, glycosides of anthocyanidins, such as (1-3), are primarily responsible for the red, blue, and violet colors of flowers and fruits. More than 260 naturally occurring anthocyanins have been described (Harbome, 1991) the techniques for isolation, purification, and characterization of these compounds have been reviewed (Harbome and Grayer, 1988 Strack and Wray, 1989). 

Anthocyanins from various berry sources are a very interesting group of colored pigments of the flavonoid family as they serve as natural colorants and as functional food ingredients. 

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