Study on Improving the Stability of Blueberry Anthocyanins

摘要

Blueberry anthocyanins are the major active ingredients of blueberry with a variety of biological activities and have widespread applications in the fields of drugs, cosmetics, food additives and so on. However, the instability of blueberry anthocyanins is a big obstacle for their usage. Improving the stability of pigment is the key to promote its development and application. The study on improving the stability of blueberry anthocyanins including physical and chemical methods has been done in recent year and this article reviewed the advance. This work would provide useful references for further application and industrial production of blueberry anthocyanins, as well as may help promote application of anthocyanins from most plant materials.