Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior

values were observed, implying excellent anthocyanin stabilities. Evaluation of color parameters during 1 h exposure at 121 °C demonstrated effective color retention. Anthocyanin concentrations decreased during the oral phase, increased during the gastric phase, and finally decreased in the intestinal phase of the simulation experiment. Superior thermal, storage, and color stabilities of purple corn anthocyanins demonstrate their excellent potential as natural food colorants.