Anthocyanins as natural food colours—selected aspects

The anthocyanins have a long history as part of the human diet, these and other flavonoids, are receiving renewed attention for their positive health attributes. The principal commercially available anthocyanin food colorants, grape, elderberry, red cabbage and roselle are considered and others mentioned. Factors affecting the usage of extracts, in terms of colour hue and stability are discussed. Chemical aspects of anthocyanin colour are summarised briefly and the advantages of acylation for colour durability noted as a promising area for future development. Special emphasis is placed on quantitative information where applicable.

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