New family of bluish pyranoanthocyanins

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

Mateus, N (Autor) FCUP; Oliveira, J (Autor) FCUP; Haettich Motta, M (Autor) Outra; de Freitas, V (Autor) FCUP

Revista

Título: Journal of Biomedicine and Biotechnology

Vol. 2004

Páginas: 299-305

ISSN: 1110-7243

Editora: HINDAWI PUBLISHING CORPORATION

Indexação

ISI Web of Knowledge - 31 Citações

Scopus - 54 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Outras ciências médicas

Outras Informações

ID Authenticus: P-000-7HA

Abstract (EN): The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7