Enhancement Methods of Anthocyanin Stability Enhancement Methods: Phenolic Copigmentation

نویسندگان

چکیده

Color is the first feature of foods noticed by consumers; It one essential sensory properties that directly affect acceptance foods. Although have unique colors, there are losses due to external factors such as temperature, acidity, and light during processing. Today, artificial coloring agents frequently used preserve color Scientific studies revealed adverse effects colorants on health, number which increasing day day. In parallel with consumer awareness, consumption synthetic dyes decreasing Interest in natural pigments vegetable origin has increased recent years. Natural plant origin, anthocyanin, chlorophyll, carotene, different Anthocyanins most widely food industry give red, pink, purple, blue colors. The biggest obstacle using anthocyanins they not resistant processing processes. Factors thermal processes, pH change, sugar concentration, light, oxygen limit use anthocyanins. For this reason, stability trying increase methods Encapsulation, molecular copigmentation, metal complexes promising methods. review, a literature review stability-increasing copigmenting phenolic compounds was performed, results were examined.

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ژورنال

عنوان ژورنال: Europan journal of science and technology

سال: 2022

ISSN: ['2148-2683']

DOI: https://doi.org/10.31590/ejosat.1097890