Abstract: Anthocyanins, possessing various bioactivities such as anti-oxidation, are a class of natural water-soluble phenolic pigments derived from plants. Anthocyanins are excellent functional food colorants but prone to degrade when exposed to environmental factors such as light, heat and reactive oxygen species (ROS) during food processing and storage. As a result, poor stability mainly restrains its applications. Based on the literature review, we summarize the degradation kinetics of anthocyanins and degradation mechanisms under the influence of various factors (light, heat, oxidation and intestinal microbial flora). Meanwhile, directions for future research of anthocyanins degradation are proposed in order to provide beneficial supports for the stabilization of anthocyanins in foods.

Key words: anthocyanins, degradation kinetics, degradation mechanism