ANTHOCYANIN AS NATURAL COLORANT: A REVIEW

Food ScienTech Journal

View Publication Info
 
 
Field Value
 
Title ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
 
Creator Nurtiana, Winda; Department of Food Technology Universitas Sultan Ageng Tirtayasa
 
Subject Food Chemistry
Antioxidant, Anthocyanin, Colorant, Source of Anthocyanin
 
Description On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor
 
Date 2019-11-04
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6180
10.33512/fsj.v1i1.6180
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 1-7
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6180/pdf
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

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