Recent advances in food products fortification with anthocyanins. Issue 6 (26th March 2022)

• Record Type: Journal Article
• Authors: Echegaray, Noemí; Munekata, Paulo E. S.; Gullón, Patricia; Dzuvor, Christian K. O.; Gullón, Beatriz; Kubi, Francis; Lorenzo, José M.
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 6(2022)
• Page Start: 1553
• Page End: 1567
• Publication Date: 2022-03-26
• Subjects: Anthocyanins -- green extraction methods -- purification -- stabilization -- fortified -- and functional foods; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1844141
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different parts of trees and plants, such as leaves, flowers, fruits, roots, and stems. These substances have potential health benefits due to characteristics such as antioxidant and anti-inflammatory properties, which could be leveraged in the food industry. However, the use and handling of anthocyanins are conditioned due to the low stability of these molecules. For this reason, the application of adequate extraction, purification and stabilization techniques is required for its subsequent management. In this regards, green extraction methods and novel stabilization techniques are of particular interest in the utilization of these biocompounds. This review provides in-depth information about the extraction, purification, and stabilization of anthocyanins from different plant sources. Additionally, this work highlights the potential use of anthocyanins in the food industry for the formulation of different fortified foods and beverages, which could have beneficial health effects. Green technologies, are a promising tool to recover extracts rich in anthocyanins from different vegetable matrices, including by-products. The extracts obtained can be easily used in the fortification of baked foods, dairy products, and different beverages.