Abstract
The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend. Compared to synthetic pigments, however, natural anthocyanin pigments show low stability and easy to lose, during the processing and storage, and reducing the color loss during industrial applications is challenging. This study reviewed the stabilization techniques of anthocyanins in recent years, including the addition of polymeric compounds, copigments, metal ion, and encapsulation techniques, in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.
Publication Date
5-28-2019
First Page
213
Last Page
218,236
DOI
10.13652/j.issn.1003-5788.2019.05.038
Recommended Citation
Yuting, JIANG; Fang, QIN; Jie, CHEN; and Zhiyong, HE
(2019)
"Research progress on stabilization of natural anthocyanin pigments,"
Food and Machinery: Vol. 35:
Iss.
5, Article 38.
DOI: 10.13652/j.issn.1003-5788.2019.05.038
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/38
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