- Email: [email protected]
Anthocyanins in fruits, vegetables and grains
Food Research International 26 (1993) 471-472
Book Reviews Anthocyanins in Fruits, Vegetables and Grains By G. Mazza and E. Miniati, CRC Press, Boca Raton, 1993. pp. 362, price US$179.95. ISBN O-8493-0172-6
A detailed description of the recovery of anthocyanins from grape wastes and production of natural red food colorant ends this chapter. Cereals and legumes have been given one chapter each. Some very important food plants, like carrots, potatoes and cabbages, are considered in Chapters 10 and 11. The last chapter deals with the remaining crops, not seen before, and which, nevertheless, are sometimes characterized by large amounts of pigments with astonishing complex structures, such as the ternatins. Each chapter has its own references and the entire work quotes more than 3000 references, some being as recent as 1992. Although the price of this volume is not indicated here, I would recommend this book to anyone working in the anthocyanin field. A previous, somewhat comparable, work was published over ten years ago and since then no comprehensive extensive survey of anthocyanins of food plants has appeared in the literature. Differences among the chapters probably reflect the economical importance of the crops. However, all are well written and up-to-date. This work deserves a place in the library of any laboratory performing fundamental or applied research on anthocyanins.
No doubt that plant colors play an immense role in our daily life. This volume is entirely devoted to the anthocyanins which can be found in edible plants. Such a wide coverage has provided an enormous task for the authors who present here up-to-date data on the many plant species whose fruits, roots and tubers are regularly or occassionally part of our diet. This book gives a comprehensive survey and treatment of the anthocyanin pigments which contribute to the economic and nutritional values of foods of plant origin. The work is divided into twelve chapters. Chapter 1 introduces the anthocyanins at the molecular level. It is remarkably well written and documented. Clearly, the authors have mastered the latest theories applied to anthocyanin color stabilization and variation processes. A list of the known natural anthocyanins is provided. Chapters 2 to 7 are devoted to the edible fruit anthocyanins with a particular emphasis on grapes, musts and wines which have been given a special treatment in a separate chapter. Precise anthocyanin primary structures are with their sources and extremely useful quantitative analytical data are reported. Factors affecting pigment accumulation during plant growth and pigment degradation or transformation reactions during storage and processing are discussed at length. In the chapter on grapes, it is pleasing to see the authors bringing to light the much debated but usually obscure problem of the evolution of red wine color during storage and aging. They demonstrate that molecular interactions, between anthocyanins and some of the other red wine molecules, are predictable and this could be at the origin of new pigments whose formation would explain the subtle color changes and stabilization occurring on aging of red wines. Food Research International (26) (1993)--O
Raymond Brouillard
Principles and Applications of Modified Atmosphere Packaging of Food Edited by R. T. Parry, Blackie Academic & Professional, Glasgow, Scotland, 1993. pp. 305, price E59.00. ISBN O-7514-0084-X Modified atmosphere packaging (MAP) has proved to be one of the major growth areas of retail food packaging during the past decade. Food retailers have been quick to appreciate the advantages in terms of freshness, shelf life and presentation, and today an extensive range of food products is sold in MAP. This book, written by international authors from industry, academia and research associates, provides a comprehensive summary of the
1993 Canadian
Institute of Food Science and Technology 471
Book Reviews Anthocyanins in Fruits, Vegetables and Grains By G. Mazza and E. Miniati, CRC Press, Boca Raton, 1993. pp. 362, price US$179.95. ISBN O-8493-0172-6
A detailed description of the recovery of anthocyanins from grape wastes and production of natural red food colorant ends this chapter. Cereals and legumes have been given one chapter each. Some very important food plants, like carrots, potatoes and cabbages, are considered in Chapters 10 and 11. The last chapter deals with the remaining crops, not seen before, and which, nevertheless, are sometimes characterized by large amounts of pigments with astonishing complex structures, such as the ternatins. Each chapter has its own references and the entire work quotes more than 3000 references, some being as recent as 1992. Although the price of this volume is not indicated here, I would recommend this book to anyone working in the anthocyanin field. A previous, somewhat comparable, work was published over ten years ago and since then no comprehensive extensive survey of anthocyanins of food plants has appeared in the literature. Differences among the chapters probably reflect the economical importance of the crops. However, all are well written and up-to-date. This work deserves a place in the library of any laboratory performing fundamental or applied research on anthocyanins.
No doubt that plant colors play an immense role in our daily life. This volume is entirely devoted to the anthocyanins which can be found in edible plants. Such a wide coverage has provided an enormous task for the authors who present here up-to-date data on the many plant species whose fruits, roots and tubers are regularly or occassionally part of our diet. This book gives a comprehensive survey and treatment of the anthocyanin pigments which contribute to the economic and nutritional values of foods of plant origin. The work is divided into twelve chapters. Chapter 1 introduces the anthocyanins at the molecular level. It is remarkably well written and documented. Clearly, the authors have mastered the latest theories applied to anthocyanin color stabilization and variation processes. A list of the known natural anthocyanins is provided. Chapters 2 to 7 are devoted to the edible fruit anthocyanins with a particular emphasis on grapes, musts and wines which have been given a special treatment in a separate chapter. Precise anthocyanin primary structures are with their sources and extremely useful quantitative analytical data are reported. Factors affecting pigment accumulation during plant growth and pigment degradation or transformation reactions during storage and processing are discussed at length. In the chapter on grapes, it is pleasing to see the authors bringing to light the much debated but usually obscure problem of the evolution of red wine color during storage and aging. They demonstrate that molecular interactions, between anthocyanins and some of the other red wine molecules, are predictable and this could be at the origin of new pigments whose formation would explain the subtle color changes and stabilization occurring on aging of red wines. Food Research International (26) (1993)--O
Raymond Brouillard
Principles and Applications of Modified Atmosphere Packaging of Food Edited by R. T. Parry, Blackie Academic & Professional, Glasgow, Scotland, 1993. pp. 305, price E59.00. ISBN O-7514-0084-X Modified atmosphere packaging (MAP) has proved to be one of the major growth areas of retail food packaging during the past decade. Food retailers have been quick to appreciate the advantages in terms of freshness, shelf life and presentation, and today an extensive range of food products is sold in MAP. This book, written by international authors from industry, academia and research associates, provides a comprehensive summary of the
1993 Canadian
Institute of Food Science and Technology 471