ANTHOCYANINS – METHODS OF EXTRACTION AND STABILIZATION

Anthocyanins, natural pigments present in plants which are of interest among researchers due to their antioxidant qualities and potential therapeutic advantages in certain contexts. Their occurrence in fruits, vegetables, and blossoms attributes to their unique hues. Once obtained, the dyes extracted from berries can serve as natural coloring agents in a variety of food items, displacing artificial dyes. Moreover, the antioxidative characteristics of anthocyanins position berry dyes as potential sources of functional components for creating healthier food alternatives. Overall, the extraction of pigments from berries shows considerable promise for both the food sector and health-conscious consumers. In this context, emphasis is placed on the identification of advantageous extraction methods from the point of view of the quality of the biologically active compounds obtained, the extraction yield and the impact of the respective methods on the environment. Directing the technological parameters for obtaining storage-stable phytochemical compounds is also important. The purpose of this paper is to deepen the methods of anthocyanin extraction, their advantages and disadvantages together with the condition of the berries subjected to the extraction processes. Moreover, it analyzes the stabilization methods of phytochemical compounds during storage and their use in the food industry.