Akademik Veri Yönetim Sistemi
Acylated Anthocyanins: Chemistry, Bioavailability, Bioactivity, and Applications, CRC Press, ss.217-231, 2026
Food processing plays a crucial role in enhancing the safety, shelf life, and sensory qualities of agricultural products. The stability and bioactivity of anthocyanins, a class of bright, health-promoting flavonoid pigments, are examined in this chapter in relation to different thermal and nonthermal processing methods. Acylated versus nonacylated anthocyanins are given particular attention, demonstrating how structural variations affect resistance to environmental stressors such as light, pH, and temperature. While nonthermal methods like high-pressure processing and pulsed electric fields better preserve anthocyanins, thermal processes like pasteurization and sterilization can break them down. Other elements that are crucial to the breakdown of anthocyanins include pH, exposure to oxygen, and light. The chapter also covers methods for preserving anthocyanin stability during processing, including encapsulation, biopolymer matrices, and optimized formulation. The results highlight the significance of adjusting processing parameters to preserve bioactive compounds in the contemporary food industry and offer insightful information for creating functional foods and natural colorants.