Anthocyanin is a water-soluble pigment that can change color with the acidity and base of the cell fluid. If the cell fluid is acidic, it will be reddish; if the cell fluid is alkaline, it will be blue. Anthocyanins are one of the main pigments that contribute to the color of petals and fruits. Produced through the phenylpropanoid pathway and flavonoids biosynthetic pathway. Factors that affect the coloration of anthocyanins include the structure of anthocyanins, pH value, coloration (copigmentation), etc. Peel color is affected by intrinsic and extrinsic factors and cultivation techniques. Light can increase anthocyanin content; high temperature can degrade anthocyanins. Anthocyanins are plant secondary metabolites and play an important role in physiology. Petal and fruit color may attract animals for pollination and seed dispersal (Stintzing and Carle, 2004). It is commonly found in the tissues of flowers and fruits and in the epidermal cells and lower epidermal layers of stems and leaves. The market price of some fruits is determined by their color. Anthocyanins belong to the flavonoids group of phenolic compounds. The basic structure consists of two benzene rings connected by a 3-carbon unit (C6-C3-C6). Anthocyanins are produced through the phenylpropionic acid pathway and the flavonoid synthesis pathway, and are regulated and catalyzed by many enzymes. Six kinds of non-toxic pigments: pelargonidin, cyanidin, delphinidin, peonidin, petunidin and malvidin. Mainly glycosides (aglycone). Anthocyanins show different colors depending on factors such as the number of hydroxyl groups (-OH), methylation, glycosylation, type of sugar, and connection position (Fan and Qiu, 1998). The expression of color is due to changes in biochemical environmental conditions, such as anthocyanin concentration, coloration, and pH value in the liquid cells (Clifford, 2000). The purpose of this article is to understand the factors that affect anthocyanin production and synthesis, so as to serve as a reference for field cultivation management.
Orange and yellow are the effects of carotene. β-carotene was discovered in carrots in 1910. Later, two other carotene isomers were discovered: α, β, and γ isomers. Beta-carotene was patented in 1958 (US2849495, August 26, 1958, patentee: Hoffmann La Roche). It is currently mainly extracted from the ocean and can also be synthesized artificially
There are more than 300 species in nature Different anthocyanins. They come from a variety of fruits and vegetables such as lingonberries, cranberries, blueberries, grapes, elderberries, black currants, purple carrots and red cabbage, and range in color from red to blue. These anthocyanins mainly include Delchindin, Cyanidin, Petunidin, and Peonidin.
The color of anthocyanins varies with pH. The values ??change from a raspberry red at a pH of 3 to a deep blueberry red at a pH of 5. These pigments have good light, heat and pH stability in most applications and can withstand pasteurization and UHT heat treatments. Anthocyanins are widely used in beverages, candies, jellies and jams.
In recent years, there has been increasing focus on the possible health benefits of anthocyanins, which are polyphenols. This property of anthocyanins is likely to find increasing use in functional and health foods in the future. There are relatively mature anthocyanin products on the market. These anthocyanins are mainly bilberry anthocyanins, blueberry anthocyanins, cranberry anthocyanins, elderberry anthocyanins, blackberry anthocyanins and black bean bark flowers. Cyanins, etc., the content is 25% or 40%. Mr. Xue Xifeng of Xi'an Tianyi Biotechnology Co., Ltd. conducted detailed research on the extraction process and began large-scale production of 25% anthocyanin finished products in 2001.
The role of anthocyanins
Anthocyanins bring many benefits to the human body. Basically, anthocyanins are powerful antioxidants that protect the body from damage caused by harmful substances called free radicals.
Anthocyanins can also enhance blood vessel elasticity, improve the circulation system and skin smoothness, inhibit inflammation and allergies, and improve joint flexibility. Some of the effects of anthocyanins are listed below:
1. Helps prevent a variety of free radical-related diseases, including cancer, heart disease, premature aging and arthritis;
< p>2. Reduce the occurrence of heart disease and stroke by preventing stress response and platelet aggregation caused by smoking;3. Enhance the ability of the immune system to resist carcinogens;
4 .Reduce the frequency and duration of colds;
5. Have anti-mutation function and thus reduce the formation of carcinogens;
6. Have anti-inflammatory effect, thus preventing diseases including joints Inflammation, including inflammation and swelling;
7. Relieve hay fever and other allergies;
8. Enhance the elasticity of arteries, veins and capillaries;
9. Protect the inner walls of arteries;
10. Maintain the normal flexibility of blood cells to help red blood cells pass through small capillaries, thus enhancing blood circulation throughout the body and bringing benefits to organs and systems in all parts of the body. Direct benefits and enhance cell vitality;
11. Relax blood vessels to promote blood flow and prevent high blood pressure (blood pressure lowering effect);
13. Prevent the release of blood vessels by the kidneys The increase in blood pressure caused by tensin-converting enzyme (another blood pressure lowering effect);
14. Acts as a barrier to protect brain cells, preventing the formation of amyloid beta protein, the toxicity of glutamate and Free radical attack, thereby preventing Alzheimer's disease;
15. By inhibiting elastase and collagenase, the skin becomes smooth and elastic, preventing both internal and external damage caused by excessive aging. Skin damage caused by sun exposure, etc.