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Updated: Jun 27, 2026

Synthesis of Plant Phenol-derived Polymeric Dyes for Direct or Mordant-based Hair Dyeing
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Synthesis of Plant Phenol-derived Polymeric Dyes for Direct or Mordant-based Hair Dyeing

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Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.

Munir Ahmed1, Hua Zhang1, Yun Xiong2

  • 1Department of Food Nutrition and Safety, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China.

Foods (Basel, Switzerland)
|June 26, 2026
PubMed
Summary

Anthocyanin stability in food is dictated by molecular structure, not just external factors. Understanding these structure-stability relationships is key to using these natural colorants effectively in various food products.

Keywords:
3-deoxyanthocyanidinsanthocyaninsfood matricesstabilitystructure–property relationship

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Area of Science:

  • Food Chemistry
  • Natural Pigments
  • Molecular Stability

Background:

  • Anthocyanins are natural food colorants with health benefits.
  • External stabilization methods are common, but molecular structure's role is under-explored.

Purpose of the Study:

  • To review anthocyanin stability concerning structural diversity and environmental factors.
  • To outline structure-property relationships for food applications.

Main Methods:

  • Examination of anthocyanin structural features (hydroxylation, glycosylation, etc.).
  • Analysis of stability mechanisms (electronic effects, steric hindrance, co-pigmentation).
  • Review of environmental influences (pH, heat, light, food matrix).

Main Results:

  • Anthocyanin stability is influenced by hydroxylation, methoxylation, glycosylation, and acylation.
  • pH significantly affects color and stability due to chromophore transformations.
  • Food processing and matrix interactions critically impact anthocyanin behavior.

Conclusions:

  • Molecular structure is a primary determinant of anthocyanin stability in food.
  • Structure-property insights guide anthocyanin selection for diverse food systems.
  • A scientific basis is established for optimizing anthocyanin use in food.