Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances

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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Bibliographic Details
Main Authors: Xiu’er Luo, Ruoyong Wang, Jinhua Wang, Ying Li, Huainan Luo, Shi Chen, Xin’an Zeng, Zhong Han
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
acylated anthocyanins
acylation
food colourants
functionalizing agents
indicators
Online Access:https://www.mdpi.com/2304-8158/11/14/2166

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