Classification of Food Colours
anthocyanins are sensitive to which:
anthocyanins are sensitive to which:
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ D. All of these
Explanation
- pH: The most important factor affecting anthocyanin color and stability.
- Acidic pH → red (more stable)
- Neutral pH → purple
- Alkaline pH → blue/green and degradation
- Heat: Causes breakdown of anthocyanin molecules during processing and storage.
- Light: Accelerates oxidation and pigment loss.
- Oxygen: Promotes oxidative degradation of anthocyanins.
- Metal ions: Some metals can enhance or reduce stability depending on the food system.
- Vitamin C (Ascorbic acid): Can accelerate anthocyanin degradation.
Key Concept
Anthocyanins are pH-sensitive, water-soluble pigments that are degraded by heat, light, oxygen, and interactions with other food components.
Related Sub-categories
References
- Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema’s Food Chemistry (5th ed.). CRC Press.
- Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer.
- Giusti, M. M., & Wrolstad, R. E. (2001). Anthocyanins: Characterization and Measurement with UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry.
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