| Abstract |
Anthocyanins (ANC) are natural pigments found in fruits, vegetables and flowers. Interest in ANC has increased substantially recently as the food and cosmetics industries crave for natural ingredients to replace synthetic dyes. However, use of ANC in the foods and cosmetics presents a number of challenges including stability, compatibility with the food or cosmetic product, and achieving the desired colour. One option for improving stability and application compatibility is modifying the pigments. In our previous research we demonstrated that modifying ANC with natural fatty acids was possible, using enzymes to join the two compounds together. This follow-on project will improve these methods to develop new, high-value, naturally-derived colorants on a scale that is commercially viable for food and cosmetic applications. This project is likely to result in the commercialisation of new products with economic impact in different industrial fields benefiting the whole value chain. |
