Acylated anthocyanins from edible sources and their applications in food systems

There is considerable demand for food colorants from natural sources that can serve as alternatives to the use of synthetic dyes due to both legislative action and consumer concerns over the use of synthetic additives. Interest in anthocyanin-rich foods and extracts has intensified because of their possible health benefits. Anthocyanins are potent antioxidants and may be chemoprotective. Optimizing health and performance through the diet is believed to be one of the largest and most lucrative markets in the US, and throughout the world. Findings of acylated anthocyanins with increased stability have shown that these pigments may impart desirable color and stability for commercial food products. Examples of suitable acylated anthocyanin sources may be radishes, red potatoes, red cabbage, black carrots, and purple sweet potatoes. Among these, radishes and red potatoes stand out as potential alternatives for the use of FD&C Red No. 40 (allura red). Maraschino cherries with bright attractive and stable red color were obtained with radish extract. Radish and potato extracts imparted color characteristics to model juices extremely close to those of allura red. Other potential applications for acylated anthocyanins may include other challenging systems such as dairy products. The increased stability of these pigments together with their added value due to potential beneficial effects opens a new window of opportunities for use of these extracts in a variety of food applications. (C) 2003 Elsevier Science B.V. All rights reserved.