Anthocyanins - Color enhancing strategies

prof reinhold-polyphenolsProf. Reinhold Carle from the University of Hoheneim will present his work about "Anthocyanins – Color enhancing strategies" during the 12th World Congress on Polyphenols Applications: Bonn Polyphenols 2018 which will be held at the University of Bonn, Germany in September 25-28, 2018.

Apart from taste, aroma and texture, color is the most important attribute determining consumer acceptance. Many foods are colored to compensate for color losses due to harsh processing conditions and long-term storage. Furthermore, unappealing visual perception of colorless food is meliorated by the addition of artificial and natural pigments. Owing to their low cost, high stability and superior tinctorial strength, usage of synthetic and animal-based dyes has prevailed over a long period.

Nowadays, due to growing health consciousness, religious rejection, legal restrictions, and the trend toward vegetarian lifestyle, these are progressively replaced by plant pigments. However, the latter are suffering from a limited color palette, poor heat and light stability, sensitivity against high pH, complexing agents, and oxidation. Most frequently, fruit and vegetable concentrates containing anthocyanins and refined preparations thereof are a natural alternative, when water-soluble pigments producing red to bluish tonalities are demanded.

In his presentation, Prof. Carle will highlight the role and importance of color to enhance strategies.

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