Biosynthesis of Anthocyanins and their Applications as Food Additives (original) (raw)

2020, Biosynthesis of Anthocyanins and their Applications as Food Additives

An essential attribute of a food product is its visual appeal, where the color is the most evident. As most food products are acknowledged by consumers concerning color, food dyeing is a significant part of the food manufacturing process and is an imperative characteristic that governs the acceptability of a product by consumers. Food pigments are frequently chemical-based and because of the detrimental effects of chemicals used in the food industry, there is currently a growing tendency toward natural food coloring. Anthocyanins have been recommended as favorable food additives with a significant role in human health. Anthocyanins are the leading group of water-soluble colorants in the plants, which are liable for the red, purple and blue color apparent in fruits, vegetables, flowers and grains, and a microbial systems, such as, Saccharomyces cerevisiae, Escherichia coli were used for the synthesis of anthocyanins, where the synthesis of anthocyanin cyaniding 3-O-glucoside (C3G) reached a maximum titer of 350 mg/L. Anthocyanins are appraised to be largely eaten up by mankind worldwide because of being natural pigments found in fruits, red wine, and vegetables. Curiosity in anthocyanin-rich foods and extracts has increased lately due to their promising health benefits. Anthocyanins have been revealed to display antioxidants, anti-diabetic, anti-carcinogenic, and containing visual activities, and so on. Discoveries of their valuable health properties assist their importance as natural food pigments, functional foods, and dietary additives. The present review describes up to date benefits of anthocyanins and their biosynthesis.