Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
Anthocyanins as Natural Pigments in Beverages
Año:2019
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
The use of natural pigments as colorants is a trend in food technology because of the safety hazard and long-term repercussions on health from the chemically synthetized pigments. Anthocyanins are flavonoid pigments with a general C6single bondC3single bondC6 structure widely spread in fruits, flowers, leaves, and other vegetal tissue. The color of natural anthocyanins covers most of the visual spectra from yellow-orange to blue-violet so they are a very interesting tool to improve the color of many foods and beverages. Also, flavonoids, being polyphenol molecules, have an interesting repercussion on human health as antioxidants. The stability of anthocyanins depends on several parameters, such as pH, temperature, and oxidative conditions, but they are normally quite stable in acidic media. A lot of research has been done on stability of anthocyanins and derived pigments. The present chapter describes the nature and properties of anthocyanins detailing the main natural sources and how these molecules can be used as pigments in beverages.
Internacional
Si
DOI
10.1016/B978-0-12-816687-1.00012-6
Edición del Libro
1
Editorial del Libro
Academic Press / Elsevier
ISBN
978-0-12-816687-1
Serie
Volume 14: The Science of Beverages
Título del Libro
Value-Added Ingredients and Enrichments of Beverages
Desde página
383
Hasta página
428
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Carmen Lopez Diaz (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Carlos Escott Perez (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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