Water-soluble pigments

Anthocyanins are water-soluble pigments, as acylation of the carbon skeleton by glycosides increases the polarity of these molecules. Furthermore, according to the pH conditions, the heterocyclic oxygen atom may be found in cation form, further increasing the molecule s polarity. 

Betacyanins and anthocyanins are the major hydrophilic pigments in onr diet, and most of the literature focusing on health essentially concerns anthocyanins — the largest group of water-soluble pigments in the plant kingdom. They belong to the... 

In the past decade, general interest and research activities focusing on anthocyanins have considerably increased. This increased interest is not only based on the common knowledge that these water-soluble pigments can be used as possible alternatives to artificial food colorants, but also it relates to their bioactive properties. When search-... 

Betalains are N-heterocyclic water-soluble pigments deposited in vacuoles. Their common precursor is betalamic acid consisting of a 1,7-diazaheptamethin system, an extended Jt-electron system exhibiting a canary yellow color. Betalamic acid may condense with cyc/o-dopa to yield betanidin, the common precursor aglycon of the red betacyanins. Betanidin in turn may be glycosylated and/or acylated, yielding 29... 

Mapari, S.A.A. et ah. Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants, Curr. Opin. Biotechnol, 16, 231, 2005. 

Mapari, S. A.S. et al., Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants, Curr. Opin. BiotechnoL, 16, 231, 2005. Dufosse, L., Mabon, R, and Binet, A., Assessment of the coloring strength of Brevi-bacterium linens strains spectrocolorimetry versus total carotenoid extraction/quan-tification, J. Dairy ScL, 84, 354, 2001. 

Anthocyanins are the most common water-soluble pigments in the plant kingdom, and are normally found dissolved uniformly in vacuolar solutions of epidermal cells. However, in cases like the Sphagnorubins, the pigments are so tenaciously bound to the cell wall that they are only extracted with difficulty. 

On the other hand, anthocyanins, i.e. the glycosylated anthocyanidins, are an important group of water-soluble pigments occuring in 27 families of food plants (mainly red fruits and vegetables), Fig. (11) [53]. Table 15 shows the most common anthocyanidins and anthocyanins. 

Anthocyanins are water-soluble pigments which impart the red, purple, and blue coloration of many fruits, vegetables, and cereal grains. Their analysis is useful for commodity identification since the anthocyanin fingerprint pattern is distinctive for different commodities. The authors laboratory has demonstrated how HPLC anthocyanin analyses can be effectively applied to determine the authenticity of various anthocyanin containing fruit juices (Wrolstad et al., 1994). 

It is generally accepted that in normal subjects, most, but not necessarily all, of the bilirubin formed results from the breakdown of hemoglobin in the reticuloendothelial system. The bilirubin is then conjugated in the liver and excreted into the bile as a water-soluble pigment. The capacity of the liver to conjugate bilirubin is limited (W6), so that in cases of overproduction (e.g., hemolytic jaundice) free bilirubin will appear in the plasma. A similar result will be obtained if the ability of the liver to conjugate bilirubin is diminished (e.g., in the newborn infant). On the other hand, if the excretion of the bile is for some reason... 

Phycocyanin. Blue, water-soluble pigment found in the cyanobacteria and the red algae. 

Laccifer lacca Kerr), and is widely used for coloring food. It is known that the red color is derived from a water-soluble pigment including laccaic acids A, B, C, and E. Cochineal color extracted from the dried female bodies of the scale insect (Coccus cacti L.) is water-soluble and has a reddish color. The main coloring component is carmic acid. 

Carmine is the most stable, natural red, water-soluble pigment. It is extracted from the insect Dactylopius coccus costa and for this reason is available only as a colorant. The beverage industry uses special acid-stable qualities that achieve colour hues ranging from orange to red-violet, depending on the production method used. 

Saffron, an extract of flowers of Crocus sativus, contains the water-soluble pigment crocin the digentiobioside of apocarotenic acid, crocetin zeaxanthin, a P-carotene and characteristic flavoring compounds. The yellow color of this pigment is attractive in beverages, cakes, and other bakery products. However, use of this colorant is restricted by its high price. 

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