Enhancement Methods of Anthocyanin Stability Enhancement Methods: Phenolic Copigmentation

Year 2022, Issue 38, 276 - 281, 31.08.2022

Şeyma Nur DEMİRCİ Banu METİN Mehmet DEMİRCİ

https://doi.org/10.31590/ejosat.1097890

Abstract

Color is the first feature of foods noticed by consumers; It is one of the essential sensory properties that directly affect the acceptance of foods. Although foods have unique colors, there are losses due to external factors such as temperature, acidity, and light during processing. Today, artificial coloring agents are frequently used to preserve the color of foods. Scientific studies have revealed the adverse effects of artificial colorants on health, the number of which is increasing day by day. In parallel with the increasing consumer awareness, the consumption of synthetic dyes is decreasing day by day. Interest in natural color pigments of vegetable origin has increased in recent years. Natural colorants of plant origin, such as anthocyanin, chlorophyll, and carotene, are used in different foods. Anthocyanins are one of the most widely used pigments in the food industry and give foods red, pink, purple, and blue colors. The biggest obstacle to using anthocyanins as food dyes is that they are not resistant to food processing processes. Factors such as thermal processes, pH change, sugar concentration, light, and oxygen limit the use of anthocyanins. For this reason, the stability of anthocyanins is trying to increase by different methods in different processes. Encapsulation, molecular copigmentation, and metal complexes are the most promising methods. In this review, a literature review on the stability-increasing methods of anthocyanins by copigmenting with phenolic compounds was performed, and the results were examined.

Keywords

anthocyanin, stability, copigmentation, phenolics

Antosiyanin Stabilite Artırma Metotları: Fenolik Kopigmentasyonu

Abstract

Renk, gıdaların tüketiciler tarafından ilk fark edilen özelliği olup; gıdaların kabulünü doğrudan etkileyen en önemli duyusal özelliklerinden biridir. Gıdaların kendine özgü renkleri olmasına rağmen işlenmeleri esnasında sıcaklık, asitlik ve ışık gibi dış etmenler ile kayıplar olmaktadır. Günümüzde gıdaların renginin korunması amacı ile yapay renk maddeleri sıklıkla kullanılmaktadır. Yapay renk maddelerinin sağlık üzerine olumsuz etkileri sayısı her geçen gün artan bilimsel çalışmalar ile ortaya konmuştur. Artan tüketici bilincine paralel olarak yapay boyaların tüketimi her geçen gün azalmaktadır. Son yıllarda bitkisel kaynaklı doğal renk maddelerine olan ilgi artmıştır. Antosiyanin, klorofil ve karoten gibi bitkisel kaynaklı doğal renklendiriciler farklı gıdalarda kullanılmaktadır. Antosiyaninler, doğal gıda boyası sektörünün en fazla kullanılan pigmentlerinden birisi olup, gıdalara kırmızı, pembe, mor ve mavi renklerin verilmesinde kullanılmaktadır. Antosiyaninlerin gıda boyası olarak kullanılabilmesinin önündeki en büyük engel gıda işleme proseslerine dayanıksız olmasıdır. Termal işlemler, pH değişimi, şeker konsantrasyonu, ışık ve oksijen gibi faktörler antosiyaninlerin kullanımını kısıtlamaktadır. Bu nedenle antosiyaninlerin farklı proseslere dayanımı değişik metotlar ile artırılmaktadır. Enkapsülasyon, moleküler kopigmentasyon ve metal kompleksleri bu konuda en umut verici metotlardandır. Bu derlemede antosiyaninlerin fenolik bileşikler ile kopigmente edilerek stabilitesinin artırılması konusunda literatür taraması yapılarak sonuçlar incelenmiştir.

Keywords

antosiyanin, stabilite, kopigmentasyon, fenolikler

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