Colorful Plates: Natural Food Pigments Natural Pigment 2: Anthocyanins, blue/purple color

Natural pigments give the vibrant colors of the fruits and vegetables, and also each pigment has its own health benefits. Prof. Dr. Sibel Ozilgen explains with examples the four most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University.

Prof. Dr. Sibel Ozilgen explains five most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University. Blue/purple fruits and vegetables are colored by anthocyanins such as prunes, purple cabbage, blackberries, and eggplant. Anthocyanins are very sensitive to acidity of the medium. At high acidic medium (i.e., with lemon addition), they are red to pink, at low acidic medium are blue to purple.