Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems

Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications

“…In another study, anthocyanins from red rose recovered from floral waste (with cyanidin‐3,5‐ O ‐diglucoside representing the major anthocyanin of the purified extract) were enzymatically esterified with fatty acids and their application as functional food additives was investigated in food products such as cupcakes, biscuit cream, and rice extrudates (Marathe et al., 2021). When incorporated in cupcakes, anthocyanin lauric acid esters revealed a higher color stability throughout a storage period of 7 days, in comparison with the synthetic color.…”

Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins

“…Raspberry ( Rubus L.) belongs to the same group of fruit as blackcurrant so it is very rich in anthocyanins. Therefore, Teng et al [ 12 ] acylated anthocyanins present in an extract from raspberry with methyl salicylate via lipase-catalyzed reaction under reduced pressure and achieved a conversion rate of 84.26%. The product of the reaction was cyanidin-3-(6-salicyloyl)glucoside, and the few analyses of it were obtained ( Figure 2 c).…”

“…The product of the reaction was cyanidin-3-(6-salicyloyl)glucoside, and the few analyses of it were obtained ( Figure 2 c). The researchers found that enzymatic acylation could be a helpful way for developing the processing stability of anthocyanins and also to maintain their powerful antioxidant capacity [ 12 ].…”

“… Phenolic derivatives from lipophilized extracts of fruits: ( a ) octadecyl chlorogenate derivative of chlorogenic acid-depside of caffeic acid and quinic acid [ 10 ]; ( b ) cyanidin-3- O -(6″-dodecanoyl)galactoside derivative of anthocyanins (glycosides of anthocyanidins) [ 11 ]; ( c ) cyanidin-3-(6-salicyloyl)glucoside–derivative of anthocyanins (glycosides of anthocyanidins) [ 12 ]; ( d ) phloridzyl octadecenoate-derivative of dihydrochalcone glucoside [ 13 ]; ( e ) cyanidin-3- O -(4‴-cinnamoyl)rutinoside derivative of anthocyanins (glycosides of anthocyanidins) [ 14 ]. …”

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

“…In addition to interaction with organic macromolecules, copigmentation, and shelf-association, anthocyanins’ structure can be chemically modified to improve their physicochemical properties, such as stability and solubility. Marathe et al [ 194 ] enzymatically esterified purified anthocyanins from floral waste with lauric acid using lipase. This esterification improved the stability (thermal and oxidative) of anthocyanins compared to their non-esterified form.…”