Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.
Key Features: Provides information on the different areas where acylated anthocyanins are being utilized Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties Includes a database of acylated anthocyanins from both nonedible and edible sources
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