Anthocyanins as Natural Colors

Anthocyanins, a proanthocyanidin type of flavonoids occur in various berries, flowers and fruits, vegetables and give them very attractive red, blue, purple, violet and orange colors. Their hydro-soluble nature allows their incorporation into aqueous food systems. Plant-based colors are focus of global research by nutrition scientists, chemists, industrialist and health professionals these days due to their more acceptability by consumers, easy availability and less or no side effects. Just like chlorophyll which is the main green phyto-component of plant kingdom; anthocyanins are the chief visible color-imparting component of plant kingdom. Acylated anthocyanins are believed as potential alternative to synthetic food colors as acylated anthocyanins possess improved and stable colors. This chapter describes the color stability and factor affecting color of anthocyanins. Their potential use in industry and the stance of regulatory bodies on their use as color is also discussed. Keywords Anthocyanins Color Stability USDA FDA Industry