Antosiyaninlerin Stabilitesini Etkileyen Faktörler

Bilindiği gibi antosiyaninler meyve ve sebzelerin kırmızı, mavi, mor tonlardaki renginden sorumlu olan bileşiklerdir. Doğal renk maddelerinden biri olan antosiyaninler flavonoidler grubunda yer alan pigmentlerdir. Antosiyaninler glikozid formunda olup, içerdikleri şekere ve kimyasal kompozisyona bağlı olarak farklı özellikler göstermektedirler. Sağlık üzerine olumlu etkileri ile öne çıkan antosiyaninler, ürünlerin görsel özelliklerini de cazip hale getirirler. Ancak, bu pigmentlerin oldukça sınırlı stabiliteye sahip olması antosiyanin içeren meyve ve sebzelerin farklı ürünlere işlenmesi ve depolanması gibi işlemler sırasında önemli problemler oluşturabilmektedir. Antosiyaninlerin kimyasal yapısı ve stabilitesi ile ilgili önemli faktörler bu derleme kapsamında incelenmiştir.

Factors Affecting the Stability of Anthocyanins

Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review.

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