花色苷基于分子辅色机制的稳态化制备与应用技术研究进展

A Review of Progress in Anthocyanin Stabilization based on Molecular Copigmentation during Preparation and Food Processing

源于天然植物的花色苷是集着色、增香和保健作用于一体的新一代功能性食品配料,但在食品加工过程中易受多种外界因素的影响而发生水解或去糖基开环反应,导致产品褪色、风味品质劣变及生物活性丧失。而研究发现在自然生化条件下,植物花色苷通过其内部的多种化学成分(多酚、生物碱、核苷酸和金属离子等)的分子辅色作用而维持稳定性,从而实现花色苷食品的色泽、风味和营养的稳态化。目前通过模拟植物花色苷的分子辅色作用也成为研究功能性色素的重要内容之一。本文在分析花色苷分子辅色作用机制基础上,重点综述了近年来的天然植物花色苷基于分子辅色技术的稳态化制备工艺及相关应用技术取得的最新进展,为植物花色苷食品的稳态化加工技术研究提供依据和参考。

Anthocyanins in plants are novel food ingredients with coloring, flavoring, and health-promoting effects. However, anthocyanins are susceptible to hydrolysis or sugar-group removal/ring-opening reactions by external factors, leading to loss of color, deterioration of flavor quality, and loss of bioactivity in foods. Studies have shown that under natural biological conditions, the structural stability of plant anthocyanin molecules is maintained via copigmentation of the various chemical components（polyphenols, alkaloids, nucleotides, metal ions, etc.） inside plants, resulting in the stabilization of color, flavor and nutritional value of anthocyanin foods. Therefore, mimicking the copigmentation effect of plant anthocyanins has become an important part of functional pigment research. This study showed the molecular copigmentation in anthocyanins, and focused on the latest progress in the stabilization of anthocyanins based on molecular copigmentation during preparation as well as the related applications in food processing, providing a basis and reference for the stabilization of natural anthocyanins in food processing.