Prevent fading of Anthocyanins compounds using water-soluble Rosmarinic acid extract.

Introduction

The phrase “no artificial colors/flavors” has been shown to influence consumers when buying foods and beverages. This so-called “clean label” trend is due to the growing awareness of natural ingredients and as a way to avoid the potential side effects of the artificial substances used in synthetic food colorants. Annually, rapid and continuous growth of 10% to 15% is expected in the production of natural food pigments worldwide. Commonly used plant-derived food pigments include anthocyanins.

Anthocyanins are water-soluble compounds that are derived from the plants of Grapes, Berries, Black Carrots, blueberries, etc.

Problems:

1. Anthocyanins are unstable compounds that can be affected by several factors such as temperature, oxygen, pH, light, metal ions, enzymes, and surrounding food components.
2. This degradation of ACNs leads to color feeding which gives undesirable characteristics in food & beverage products.

Solutions:

1. Studies say phenolic compounds can potentially be used to enhance the stability of ACNs by forming complexes via noncovalent interactions.
2. Rosmarinic acid is considered to be the most efficient phenolic compound used in stabilizing anthocyanins.

Conclusion -

Anthocyanins are used to color Deserts, Ice-Creams, Beverages, confectionary, fruit preparations, bakers jam and non-standard jellies and preserves, sherbets, ices, pops, raspberry, yogurt, gelatin desserts, candy, and bakery fillings and toppings.