Journal of Food Microbiology

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Review Article - Journal of Food Microbiology (2022) Volume 6, Issue 1

Anthocyanidins and anthocyanins colored pigments as food, pharmaceutical elements, and the potential health benefits.

The pigments are in glycosylated bureaucracy. Anthocyanins chargeable for the colours, red, pink, and blue, are in culmination and veggies. Berries, currants, grapes, and a few tropical end result have high anthocyanins content material. Red to purplish blue-coloured leafy vegetables, grains, roots, and tubers are safe to eat vegetables that contain a high stage of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the most important anthocyanin determined in maximum flowers. The coloured anthocyanin pigments have been traditionally used as a natural food colorant. The colour and balance of these pigments are prompted with the aid of pH, mild, temperature, and structure.

Author(s): Jennifer Roy*

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