Polímeros

4.3

Anthocyanins in Foods: Occurrence and Physicochemical Properties
Adriana Z. Mercadante and Florinda O. Bobbio

CONTENTS
4.3.1 4.3.2 4.3.3 Introduction................................................................................................241 Structures and Physicochemical Properties ..............................................242 Occurrence in Foods..................................................................................243 4.3.3.1 Anthocyanidins............................................................................243 4.3.3.2 Glycosides ...................................................................................257 4.3.3.3 Acyl Groups ................................................................................258 4.3.4 Factors Affecting Stability of Anthocyanins .............................................260 4.3.4.1 Structure ......................................................................................260 4.3.4.2 Temperature and pH....................................................................261 4.3.4.3 Ascorbic Acid..............................................................................262 4.3.4.4 Sugars ..........................................................................................263 4.3.4.5 Other Factors ...............................................................................264 4.3.5 Stabilization ...............................................................................................264 4.3.5.1 Self-Association ..........................................................................265 4.3.5.2 Intermolecular Copigmentation...................................................265 4.3.5.3 Effects of Aldehydes ...................................................................266 4.3.6 Final Remarks............................................................................................267 Scientific Names