Biosynthesis of Acylated Anthocyanins

Vasquez-Rojas W.; Gutierrez-Asencios S.S.; Bordiga M.; Bernuy-Osorio N. · Acylated Anthocyanins: Chemistry, Bioavailability, Bioactivity, and Applications (2026) · DOI: 10.1201/9781003519591-3

Resumen

Anthocyanins are phytochemicals that have garnered significant interest from the scientific and industry sectors due to their properties linked to their color and potential biological properties. Extensive studies have reported their potential application as food colorants, food packaging materials, and health-promoting foods (Mozos et al., 2021; Sigurdson et al., 2017; M. Xu et al., 2024). Anthocyanins constitute a group of compounds with high structural versatility, determined by variations in the number and position of hydroxyl, methoxyl, glycosyl, and acyl substituents. These structural modifications determine their physicochemical properties, and their absorption and metabolism processes. Although their recognized biological effects, color intensity, and natural origin support their incorporation into the food industry as bioactive compounds and natural colorants, their large-scale application is restricted by the chemical instability that characterizes these molecules (Jokioja et al., 2021). Anthocyanins can be affected by several factors (such as pH, temperature, and light exposure), which can promote their instability, making them reactive (even more so than other flavonoids) due to their heterocyclic ring C (Dangles and Fenger, 2018).

Instituciones: Universidad Nacional Agraria La Molina