Anthocyanins as natural food colours—selected aspects

摘要: The anthocyanins have a long history as part of the human diet, these and other flavonoids, are receiving renewed attention for their positive health attributes. principal commercially available anthocyanin food colorants, grape, elderberry, red cabbage roselle considered others mentioned. Factors affecting usage extracts, in terms colour hue stability discussed. Chemical aspects summarised briefly advantages acylation durability noted promising area future development. Special emphasis is placed on quantitative information where applicable.