FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (3): 346-354.doi: 10.7506/spkx1002-6630-20200306-092

• Reviews • Previous Articles    

Modification of Anthocyanins for Extended Application: A Review

ZHOU Ping, ZHENG Jie   

  1. (College of Science and Engineering, Jinan University, Guangzhou 510632, China)
  • Published:2021-02-25

Abstract: Anthocyanins are one of the most common and widely distributed flavonoids in various plant tissues and naturally occur in the form of glycosides. They are the main water-soluble pigments present in many plants and are widely applied owing to their safety, potent antioxidant properties and biological activities against various chronic diseases. However, due to their structural characteristics, anthocyanins have poor stability and low bioavailability and also possess high hydrophilicity, largely limiting their application in lipophilic matrices. The solubility, stability and antioxidant capacity can be improved through the chemical and physical modification of anthocyanins. This paper reviews and compares the methods used to modify anthocyanins and the properties of the modified products, which will provide references for further studies on the thermostability, lipophilicity and biological activity of anthocyanins and their applications in the food, pharmaceutical and other industries.

Key words: anthocyanin; modification; thermostability; antioxidant capacity; lipophilicity; biological activity; application

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