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Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances.
Foods. 2022 Jul 21; 11(14)F

Abstract

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.

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Authors+Show Affiliations

Luo X
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Wang R
Air Force Medical Center PLA, Beijing 100142, China.
Wang J
Foshan Shunde Midea Washing Appliances MFG, Co., Ltd., Foshan 528300, China.
Li Y
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Luo H
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Chen S
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Zeng X
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. School of Food Science and Engineering, Foshan University, Foshan 528225, China. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
Han Z
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

35885408

Citation

Luo, Xiu'er, et al. "Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances." Foods (Basel, Switzerland), vol. 11, no. 14, 2022.
Luo X, Wang R, Wang J, et al. Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances. Foods. 2022;11(14).
Luo, X., Wang, R., Wang, J., Li, Y., Luo, H., Chen, S., Zeng, X., & Han, Z. (2022). Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances. Foods (Basel, Switzerland), 11(14). https://doi.org/10.3390/foods11142166
Luo X, et al. Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances. Foods. 2022 Jul 21;11(14) PubMed PMID: 35885408.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances. AU - Luo,Xiu'er, AU - Wang,Ruoyong, AU - Wang,Jinhua, AU - Li,Ying, AU - Luo,Huainan, AU - Chen,Shi, AU - Zeng,Xin'an, AU - Han,Zhong, Y1 - 2022/07/21/ PY - 2022/06/07/received PY - 2022/07/12/revised PY - 2022/07/18/accepted PY - 2022/7/27/entrez PY - 2022/7/28/pubmed PY - 2022/7/28/medline KW - acylated anthocyanins KW - acylation KW - food colourants KW - functionalizing agents KW - indicators JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 14 N2 - 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. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/35885408/Acylation_of_Anthocyanins_and_Their_Applications_in_the_Food_Industry:_Mechanisms_and_Recent_Research_Advances_ DB - PRIME DP - Unbound Medicine ER -
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