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Anthocyanins and betalains are natural pigments responsible for a wide range of colors in plants, with anthocyanins found in many species and betalains exclusive to the Caryophyllales order. Their stability is affected by environmental factors, limiting their use as food colorants, although structural variants show promise for more stable applications. This chapter reviews their chemistry, stability factors, extraction methods, and potential uses in food and pharmaceuticals.
- Author
- tambasallotolno
- Language
- EN