Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances
Anthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application. Studies related to acylated anthocyanins with higher stability and increased solubil...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2166 |
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| author | Xiu’er Luo Ruoyong Wang Jinhua Wang Ying Li Huainan Luo Shi Chen Xin’an Zeng Zhong Han |
| author_facet | Xiu’er Luo Ruoyong Wang Jinhua Wang Ying Li Huainan Luo Shi Chen Xin’an Zeng Zhong Han |
| author_sort | Xiu’er Luo |
| collection | DOAJ |
| description | Anthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application. Studies related to acylated anthocyanins with higher stability and increased solubility in organic solvents have shown that the acylation of anthocyanins can improve the stability and fat solubility of anthocyanins. However, relevant developments in research regarding the mechanisms of acylation and applications of acylated anthocyanins are scarcely reviewed. This review aims to provide an overview of the mechanisms of acylation and the applications of acylated anthocyanins in the food industry. In the review, acylation methods, including biosynthesis, semi-biosynthesis, and chemical and enzymatic acylation, are elaborated, physicochemical properties and biological activities of acylated anthocyanins are highlighted, and their application as colourants, functionalizing agents, intelligent indicators, and novel packaging materials in the food industry are summarized. The limitations encountered in the preparation of acylated anthocyanins and future prospects, their applications are also presented. Acylated anthocyanins present potential alternatives to anthocyanins in the food industry due to their functions and advantages as compared with non-acylated analogues. It is hoped that this review will offer further information on the effective synthesis and encourage commercialization of acylated anthocyanins in the food industry. |
| first_indexed | 2024-03-09T11:53:04Z |
| format | Article |
| id | doaj.art-023832a132a941d89e480aef545ef0ec |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:53:04Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-023832a132a941d89e480aef545ef0ec2023-11-30T23:12:01ZengMDPI AGFoods2304-81582022-07-011114216610.3390/foods11142166Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research AdvancesXiu’er Luo0Ruoyong Wang1Jinhua Wang2Ying Li3Huainan Luo4Shi Chen5Xin’an Zeng6Zhong Han7School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaAir Force Medical Center PLA, Beijing 100142, ChinaFoshan Shunde Midea Washing Appliances MFG, Co., Ltd., Foshan 528300, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaAnthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application. Studies related to acylated anthocyanins with higher stability and increased solubility in organic solvents have shown that the acylation of anthocyanins can improve the stability and fat solubility of anthocyanins. However, relevant developments in research regarding the mechanisms of acylation and applications of acylated anthocyanins are scarcely reviewed. This review aims to provide an overview of the mechanisms of acylation and the applications of acylated anthocyanins in the food industry. In the review, acylation methods, including biosynthesis, semi-biosynthesis, and chemical and enzymatic acylation, are elaborated, physicochemical properties and biological activities of acylated anthocyanins are highlighted, and their application as colourants, functionalizing agents, intelligent indicators, and novel packaging materials in the food industry are summarized. The limitations encountered in the preparation of acylated anthocyanins and future prospects, their applications are also presented. Acylated anthocyanins present potential alternatives to anthocyanins in the food industry due to their functions and advantages as compared with non-acylated analogues. It is hoped that this review will offer further information on the effective synthesis and encourage commercialization of acylated anthocyanins in the food industry.https://www.mdpi.com/2304-8158/11/14/2166acylated anthocyaninsacylationfood colourantsfunctionalizing agentsindicators |
| spellingShingle | Xiu’er Luo Ruoyong Wang Jinhua Wang Ying Li Huainan Luo Shi Chen Xin’an Zeng Zhong Han Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances Foods acylated anthocyanins acylation food colourants functionalizing agents indicators |
| title | Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances |
| title_full | Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances |
| title_fullStr | Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances |
| title_full_unstemmed | Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances |
| title_short | Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances |
| title_sort | acylation of anthocyanins and their applications in the food industry mechanisms and recent research advances |
| topic | acylated anthocyanins acylation food colourants functionalizing agents indicators |
| url | https://www.mdpi.com/2304-8158/11/14/2166 |
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