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Anthocyanins: Anthocyanidins, Berries, Colorants, Copigmentation

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Handbook of Food Bioactive Ingredients

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Abstract

Anthocyanins are colored water-soluble plant pigments. They represent a major subclass of flavonoids that are ubiquitous in nature and in the human diet. Anthocyanins are responsible for providing the intense red-orange to blue-violet colors present in many plant organs such as leaves, flowers, fruits, and vegetables. Berries and grapes are rich sources of anthocyanins. Owing to their appealing colors, anthocyanins have been increasingly used as colorants for the food industry and offer a natural alternative to the use of synthetic colorants. Anthocyanins have also garnered increased attention among researchers and manufacturers of functional foods due to their antioxidant, anti-inflammatory, antidiabetic, and anticancer properties that may exert a plethora of health-promoting benefits. This chapter is focused on the chemical structure of anthocyanins and how it relates to the stability of these compounds under the influence of several environmental factors including pH, temperature, oxygen, light, and presence of other food components (e.g., ascorbic acid, metal ions, sugars, sulfites, and sulfates). The chapter then expands on the technological and biological functionality of anthocyanins with particular emphasis on their coloring and antioxidant attributes followed by their bioavailability in the human body. Toxicology data is also reviewed, showing that consumption of anthocyanins as part of the diet is relatively safe given their low bioavailability. Finally, the chapter summarizes three major applications of anthocyanins in the food industry, including their use as value-added functional food ingredients, dietary supplements, and smart food packaging. In particular, the chapter discusses in detail technological challenges for incorporating anthocyanins into foods and strategies that have been developed to enhance their stability in food systems, which will serve as a very useful source of information on the development of functional food products containing anthocyanins.

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Authors and Affiliations

  1. Riddet Institute, Massey University, Palmerston North, New Zealand

    Duc Toan Do

  2. Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland

    Niamh Harbourne

  3. AgResearch, Palmerston North, New Zealand

    Ashling Ellis

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  1. Duc Toan Do
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  2. Niamh Harbourne
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  3. Ashling Ellis
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Correspondence to Duc Toan Do .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

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Do, D.T., Harbourne, N., Ellis, A. (2023). Anthocyanins: Anthocyanidins, Berries, Colorants, Copigmentation. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_9-1

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