Natural Blues: Structure Meets Function in Anthocyanins

Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the...

Full description

Saved in:
Bibliographic Details
Published in:Plants (Basel) 2021-04, Vol.10 (4), p.726
Main Authors: Houghton, Alan, Appelhagen, Ingo, Martin, Cathie
Format: Article
Language:English
Subjects:
anthocyanin
Anthocyanins
blue
co-pigment
Color
Coloring agents
Energy
Equilibrium
Flavonoids
Food
food colourants
Food dyes
Food industry
Food processing industry
Fruits
Light
Pigmentation
Pigments
quinonoid base
Review
Stability
Structure-function relationships
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883
cites cdi_FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883
container_end_page
container_issue 4
container_start_page 726
container_title Plants (Basel)
container_volume 10
creator Houghton, Alan
Appelhagen, Ingo
Martin, Cathie
description Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. Our aim is to explain how structure determines the functionality of anthocyanin pigments, particularly their colour and their stability. Where possible, we describe the impact of progressive decorations on colour and stability, drawn from extensive but diverse physico-chemical studies. We also consider briefly how this understanding could be harnessed to develop blue food colourants on the basis of the understanding of how anthocyanins create blues in nature.
doi_str_mv 10.3390/plants10040726
format article
fullrecord <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_b33f35ad60594300b9142b26890e4f0b</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_b33f35ad60594300b9142b26890e4f0b</doaj_id><sourcerecordid>2530145154</sourcerecordid><originalsourceid>FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883</originalsourceid><addsrcrecordid>eNpdkUtLAzEUhYMottRuXcqAGzeteU0m40KoxRdUXajrkGQydco0qUlG6L83tSrWEEi4-e4h5x4AjhEcE1LC81UrbQwIQgoLzPZAH2NMRkVBi_0_9x4YhrCAafG0ETsEvdSNipKyPigeZey8bLOrtjPhInuOvtOpYrIHY2LIbjqrY-Ns1thsYuOb02tpGxuOwEEt22CG3-cAvN5cv0zvRrOn2_vpZDbSlNM4IpyXikkiEcNIlzmujJJSl4ogrQoCa8y0UojmTCNSMaORoUpxJOvKMMw5GYD7rW7l5EKsfLOUfi2cbMRXwfm5kD42ujVCEVKTXFYM5iUlEKoSUaww4yU0tIYqaV1utVadWppKGxuT8x3R3RfbvIm5-xAcMp4mlgTOvgW8e0_jimLZBG3aFINxXRA4x5AzhNgGPf2HLlznbRpVoghMjlFOEzXeUtq7ELypfz-DoNhELHYjTg0nfy384j-Bkk9HC6HE</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2530145154</pqid></control><display><type>article</type><title>Natural Blues: Structure Meets Function in Anthocyanins</title><source>Publicly Available Content Database</source><source>PMC (PubMed Central)</source><creator>Houghton, Alan ; Appelhagen, Ingo ; Martin, Cathie</creator><creatorcontrib>Houghton, Alan ; Appelhagen, Ingo ; Martin, Cathie</creatorcontrib><description>Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. Our aim is to explain how structure determines the functionality of anthocyanin pigments, particularly their colour and their stability. Where possible, we describe the impact of progressive decorations on colour and stability, drawn from extensive but diverse physico-chemical studies. We also consider briefly how this understanding could be harnessed to develop blue food colourants on the basis of the understanding of how anthocyanins create blues in nature.</description><identifier>ISSN: 2223-7747</identifier><identifier>EISSN: 2223-7747</identifier><identifier>DOI: 10.3390/plants10040726</identifier><identifier>PMID: 33917946</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>anthocyanin ; Anthocyanins ; blue ; co-pigment ; Color ; Coloring agents ; Energy ; Equilibrium ; Flavonoids ; Food ; food colourants ; Food dyes ; Food industry ; Food processing industry ; Fruits ; Light ; Pigmentation ; Pigments ; quinonoid base ; Review ; Stability ; Structure-function relationships</subject><ispartof>Plants (Basel), 2021-04, Vol.10 (4), p.726</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883</citedby><cites>FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883</cites><orcidid>0000-0002-3640-5080 ; 0000-0002-4732-4083</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2530145154/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2530145154?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,724,777,781,882,25734,27905,27906,36993,36994,44571,53772,53774,74875</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33917946$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Houghton, Alan</creatorcontrib><creatorcontrib>Appelhagen, Ingo</creatorcontrib><creatorcontrib>Martin, Cathie</creatorcontrib><title>Natural Blues: Structure Meets Function in Anthocyanins</title><title>Plants (Basel)</title><addtitle>Plants (Basel)</addtitle><description>Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. Our aim is to explain how structure determines the functionality of anthocyanin pigments, particularly their colour and their stability. Where possible, we describe the impact of progressive decorations on colour and stability, drawn from extensive but diverse physico-chemical studies. We also consider briefly how this understanding could be harnessed to develop blue food colourants on the basis of the understanding of how anthocyanins create blues in nature.</description><subject>anthocyanin</subject><subject>Anthocyanins</subject><subject>blue</subject><subject>co-pigment</subject><subject>Color</subject><subject>Coloring agents</subject><subject>Energy</subject><subject>Equilibrium</subject><subject>Flavonoids</subject><subject>Food</subject><subject>food colourants</subject><subject>Food dyes</subject><subject>Food industry</subject><subject>Food processing industry</subject><subject>Fruits</subject><subject>Light</subject><subject>Pigmentation</subject><subject>Pigments</subject><subject>quinonoid base</subject><subject>Review</subject><subject>Stability</subject><subject>Structure-function relationships</subject><issn>2223-7747</issn><issn>2223-7747</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkUtLAzEUhYMottRuXcqAGzeteU0m40KoxRdUXajrkGQydco0qUlG6L83tSrWEEi4-e4h5x4AjhEcE1LC81UrbQwIQgoLzPZAH2NMRkVBi_0_9x4YhrCAafG0ETsEvdSNipKyPigeZey8bLOrtjPhInuOvtOpYrIHY2LIbjqrY-Ns1thsYuOb02tpGxuOwEEt22CG3-cAvN5cv0zvRrOn2_vpZDbSlNM4IpyXikkiEcNIlzmujJJSl4ogrQoCa8y0UojmTCNSMaORoUpxJOvKMMw5GYD7rW7l5EKsfLOUfi2cbMRXwfm5kD42ujVCEVKTXFYM5iUlEKoSUaww4yU0tIYqaV1utVadWppKGxuT8x3R3RfbvIm5-xAcMp4mlgTOvgW8e0_jimLZBG3aFINxXRA4x5AzhNgGPf2HLlznbRpVoghMjlFOEzXeUtq7ELypfz-DoNhELHYjTg0nfy384j-Bkk9HC6HE</recordid><startdate>20210408</startdate><enddate>20210408</enddate><creator>Houghton, Alan</creator><creator>Appelhagen, Ingo</creator><creator>Martin, Cathie</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7SN</scope><scope>7SS</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M7P</scope><scope>P64</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-3640-5080</orcidid><orcidid>https://orcid.org/0000-0002-4732-4083</orcidid></search><sort><creationdate>20210408</creationdate><title>Natural Blues: Structure Meets Function in Anthocyanins</title><author>Houghton, Alan ; Appelhagen, Ingo ; Martin, Cathie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>anthocyanin</topic><topic>Anthocyanins</topic><topic>blue</topic><topic>co-pigment</topic><topic>Color</topic><topic>Coloring agents</topic><topic>Energy</topic><topic>Equilibrium</topic><topic>Flavonoids</topic><topic>Food</topic><topic>food colourants</topic><topic>Food dyes</topic><topic>Food industry</topic><topic>Food processing industry</topic><topic>Fruits</topic><topic>Light</topic><topic>Pigmentation</topic><topic>Pigments</topic><topic>quinonoid base</topic><topic>Review</topic><topic>Stability</topic><topic>Structure-function relationships</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Houghton, Alan</creatorcontrib><creatorcontrib>Appelhagen, Ingo</creatorcontrib><creatorcontrib>Martin, Cathie</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Biological Sciences</collection><collection>Agriculture Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Plants (Basel)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Houghton, Alan</au><au>Appelhagen, Ingo</au><au>Martin, Cathie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Natural Blues: Structure Meets Function in Anthocyanins</atitle><jtitle>Plants (Basel)</jtitle><addtitle>Plants (Basel)</addtitle><date>2021-04-08</date><risdate>2021</risdate><volume>10</volume><issue>4</issue><spage>726</spage><pages>726-</pages><issn>2223-7747</issn><eissn>2223-7747</eissn><abstract>Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. Our aim is to explain how structure determines the functionality of anthocyanin pigments, particularly their colour and their stability. Where possible, we describe the impact of progressive decorations on colour and stability, drawn from extensive but diverse physico-chemical studies. We also consider briefly how this understanding could be harnessed to develop blue food colourants on the basis of the understanding of how anthocyanins create blues in nature.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>33917946</pmid><doi>10.3390/plants10040726</doi><orcidid>https://orcid.org/0000-0002-3640-5080</orcidid><orcidid>https://orcid.org/0000-0002-4732-4083</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2223-7747
ispartof Plants (Basel), 2021-04, Vol.10 (4), p.726
issn 2223-7747
2223-7747
language eng
recordid cdi_doaj_primary_oai_doaj_org_article_b33f35ad60594300b9142b26890e4f0b
source Publicly Available Content Database; PMC (PubMed Central)
subjects anthocyanin
Anthocyanins
blue
co-pigment
Color
Coloring agents
Energy
Equilibrium
Flavonoids
Food
food colourants
Food dyes
Food industry
Food processing industry
Fruits
Light
Pigmentation
Pigments
quinonoid base
Review
Stability
Structure-function relationships
title Natural Blues: Structure Meets Function in Anthocyanins
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T00%3A49%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Natural%20Blues:%20Structure%20Meets%20Function%20in%20Anthocyanins&rft.jtitle=Plants%20(Basel)&rft.au=Houghton,%20Alan&rft.date=2021-04-08&rft.volume=10&rft.issue=4&rft.spage=726&rft.pages=726-&rft.issn=2223-7747&rft.eissn=2223-7747&rft_id=info:doi/10.3390/plants10040726&rft_dat=%3Cproquest_doaj_%3E2530145154%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c484t-3889b6a3a1621c952debaac9b31cb730f26cbb1456c13d6ec1e4bb81afde62883%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2530145154&rft_id=info:pmid/33917946&rfr_iscdi=true