Degradation and regulation of edible flower pigments under thermal processing: a review

Abstract

More and more consumers are aware of the potential health benefits of edible flower pigments. With the increased popularity and broader application of edible flower pigments, their degradation under thermal processing has attracted researchers’ attention, because this may affect the pigment functionalities. At high temperature of thermal processing, polyene pigments are easy to oxidize, degrade and isomerize due to high unsaturation, and phenolic pigments may hydrolyze and isomerize of glycosides, which will result in the decreased antioxidant activity and eating quality, and discounted potential health benefits. Therefore, it is very important to understand the degradation mechanisms of edi..