| Issue |
BIO Web Conf.
Volume 59, 2023
2023 5th International Conference on Biotechnology and Biomedicine (ICBB 2023)
|
|
|---|---|---|
| Article Number | 02011 | |
| Number of page(s) | 6 | |
| Section | Precision Medicine and Drug Development and Preparation | |
| DOI | https://doi.org/10.1051/bioconf/20235902011 | |
| Published online | 08 May 2023 | |
A review of the physiological functions of blueberry anthocyanins and their applications in food
College of food science & nutritional engineering, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing, China
* Corresponding author, 2021306120214@cau.edu.cn
Anthocyanins are a class of water-soluble natural pigments, which are widely used in the food field because of their high nutritional value and various physiological functions. The extraction and purification technology of blueberry anthocyanins is one of the hot spots of research, and new techniques to improve the extraction rate and utilization have been emerging in recent years. This paper reviews the chemical structure, types, extraction and purification techniques, physiological functions and applications of blueberry anthocyanins in the food field, and gives an outlook on the application prospects, in order to provide scientific guidance and theoretical reference for the development and technical improvement of blueberry related products.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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