FIGURE 8.6 Acylated anthocyanins with improved stability under different process conditions. These pigments were obtained from (A) Ajuga reptans, (B) Bletilla striata, (C) Eich-hornia crassipes, (D) Ipomoea purpurea, and (E) Tradescantia pallida. (With permission from CRC Press.)

b. In Food Systems

During food processing, the compounds are exposed to harsh conditions (pH, temperature, light), and anthocyanin pigments are easily destroyed. Thus, processing conditions are continuously assayed to have better colored products and with minimal degradation of the natural constituents (Table 8.13).17 High temperature, increased sugar level, pH, ascorbic acid and other additives, and coating materials may affect the rate of destruction.3 Temperature is an important factor and pigment degradation is exponential. Initially, chalcones, uncolored forms, are formed and further degraded to brown products. But interestingly, if heating is not excessive, the color is regained after a cooling stage of several hours.3 Based on this information,

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