Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances

Abstract

Anthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application. Studies related to acylated anthocyanins with higher stability and increased solubility in organic solvents have shown that the acylation of anthocyanins can improve the stability and fat solubility of anthocyanins. However, relevant developments in research regarding the mechanisms of acylation and applications of acylated anthocyanins are scarcely reviewed. This review aims to provide an overview of the mechanisms of acylation and the applications of acylated anthocyanins in the food industry. In the review, acylation methods, including biosynthesis, semi-biosynthesis, and chemical and enzymatic acylation, are elaborated, physicochemical properties and biological activities of acylated anthocyanins are highlighted, and their application as colourants, functionalizing agents, intelligent indicators, and novel packaging materials in the food industry are summarized. The limitations encountered in the preparation of acylated anthocyanins and future prospects, their applications are also presented. Acylated anthocyanins present potential alternatives to anthocyanins in the food industry due to their functions and advantages as compared with non-acylated analogues. It is hoped that this review will offer further information on the effective synthesis and encourage commercialization of acylated anthocyanins in the food industry.

The Effect of Ferulic Acid-Grafted Chitosan (FA-g-CS) on the Transmembrane Transport of Anthocyanins by sGLT1 and GLUT2

“…Previous studies have shown that the Papp values of complete drug absorption are greater than 10 −4 cm/s, while the Papp values range from 10 −1 cm/s to 10 −6 cm/s with the drug absorption rate between 1% and 100%, and the Papp values of the drugs with absorption rates less than 1% are clearly smaller. This study showed that the absorption rate of ANC is very low (Papp < 10 −6 cm/s), which is consistent with the previous study [ 15 , 38 ]. In addition, although Papp values increased slowly with the increase in ANC concentration, they gradually reached saturation as the concentration continued to increase, indicating that the transport of ANC in Caco-2 cell model was not completely dependent on ANC concentration; this indicated that the transport of ANC may be mediated by transporters.…”

Anthocyanins in metabolites of purple corn

“…Heat-induced color changes are permanent and irreversible (Burkinshaw and Towns, 1998;Halaśz et al, 2023). Anthocyanins stored in acylated form are more stable at different temperatures than non-acylated anthocyanins (Leonarski et al, 2022;Luo et al, 2022). Yang et al (2009) used ethanol to extract anthocyanins from purple corn and found that the yield was higher at 10°C to 50°C.…”

Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism

“…Chemical acylation of similar substrates of C3G and saturated fatty acid resulted in a lower conversion rate of 30.8 % ( Zhao, et al, 2016 ). The reason might be ascribed to the influence of the structures and types of acyl donors, and when esters are chosen as acyl donors, the evaporation of volatile by-products could shift the reaction equilibrium towards synthesis to improve the conversion rate ( Luo, et al, 2022 ).…”