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

Key Features:

• Provides information about the different areas where acylated anthocyanins are being utilized

• Discusses the characteristics of acylated anthocyanins and the role of their structural features for the different properties

• Includes a database of acylated anthocyanins from both non-edible and edible sources