[fr] Introduction. Très répandues dans le règne végétal, les anthocyanes sont le sujet d’un grand nombre d’études qui abordent en
général les aspects concernant leur instabilité vis-à-vis des conditions dans lesquelles elles sont employées ou l’effet bénéfique
de leur consommation sur la santé.
Littérature. Ces aspects sont particulièrement importants lorsqu’on envisage de les extraire en vue de leur utilisation comme
colorant alimentaire naturel. Dans cette revue bibliographique, les propriétés des anthocyanes susceptibles d’être altérées
lors de leur transformation ont été étudiées. Par la suite, un état des lieux sur les méthodes de fabrication de colorants à base
d’anthocyanes a été fait afin de dégager des perspectives pour l’exploitation des matières végétales qui en contiennent de
grandes quantités.
Conclusions. Les fruits et légumes utilisables pour la fabrication de colorants alimentaires sont nombreux et variés. Les
différences au niveau du contenu ont une influence sur la stabilité de la couleur des extraits, mais les progrès récents en matière
de formulation ouvrent des perspectives pour la valorisation des végétaux riches en anthocyanes.
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