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Acylated Anthocyanins : Chemistry, Bioavailability, Bioactivity, and Applications - Hélder José Couto Oliveira

Acylated Anthocyanins

Chemistry, Bioavailability, Bioactivity, and Applications

By: Hélder José Couto Oliveira

eText | 26 May 2026 | Edition Number 1

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Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.

Key Features:

  • Provides information on the different areas where acylated anthocyanins are being utilized
  • Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties
  • Includes a database of acylated anthocyanins from both nonedible and edible sources
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Non-FictionEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage TechnologyIndustry & Industrial StudiesManufacturing IndustriesFood Manufacturing & Related IndustriesBiochemical EngineeringBiotechnologyChemical EngineeringPrimary Industries
Agriculture & Related Industries

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