3-Deoxyanthocyanidins: Extraction, stability, and food applications

3-Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced stability of these colorants is attributed to the absence of a hydroxyl group at the C-3 position. This absence leads to unique response mechanisms to environmental factors, such as pH, temperature, and light exposure. It also results in different interactions with biopolymers and co-pigments. Sorghum is the only dietary source of 3-deoxyanthocyanidins, which predominantly accumulate in the bran where the cell walls are extensively cross-linked. This restricts their extraction, which is the premise of application. Therefore, this review compares the extraction efficiencies of 3-deoxyanthocyanidins using conventional and innovative methods, discusses the qualification and quantification of such colorants, and summarizes factors affecting their stability, highlighting the differences in the behavior of anthocyanins and 3-deoxyanthocyanidins influenced by these factors. This work provides insights for extracting and stabilizing 3-deoxyanthocyanidins and proposes their potential applications in the food system.