Anthocyanins (Anthocyanins, anthocyanin, anthocyanidin, E163) — red-purple dyes.
Varieties:
- (i) Anthocyanins;
- (ii) Grape skin extract;
- (iii) Blackcurrant extract.
Anthocyanins very often determine the color of the petals of flowers, fruits and autumn leaves. They usually give a purple, blue, brown, red, orange color. This color often depends on the pH of the cell contents, and therefore can change during fruit maturation, flower blooming — processes accompanied by acidification of the cell contents.
Anthocyanin and anthocyanidin salts are red in color.
Anthocyanins have indicator properties: in a neutral environment they acquire a purple color, in an alkaline environment they have a blue color.
Anthocyanins are considered as secondary metabolites. They are allowed as food additives.