花色苷及微胶囊化天然色素的应用效益

Anthocyanins and the micro-encapsulation of colors

在食品中添加色素,不但能使产品重获加工时失去的色泽,保证所有批次产品的均匀性,而且还能改进制成品的外观。随着消费者对合成色素安全性的日益关注,天然色素应运而生,在过去数年间,其在全球食品工业中的应用愈来愈广泛。然而,当天然色素从其来源如水果、植物中抽提后,便会因失去原有的保护环境而丧失抗降解能力。

Being natural water-soluble food colors, the anthocyanins - responsible for the red to bluish color of a wide range of fruits and vegetables - are widely applicable to food and beverage processing. Using micro-encapsulation to treat natural colors can protect pigments against degradation and increase their functional properties. Here, we take a detailed look at anthocyanins and the micro-encapsulation of colors.