3‐Deoxyanthocyanidins: Extraction, stability, and food applications

Abstract 3‐Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced stability of these colorants is attributed to the absence of a hydroxyl group at the C‐3 position. This absence leads to unique response mechanisms to environmental factors, such as pH, temperature, and light exposure. It also results in different interactions with biopolymers and co‐pigments. Sorghum is the only dietary source of 3‐deoxyanthocyanidins, which predominantly accumulate in the bran where the cell walls are extensively cross‐linked. This restricts their extraction, which is the premise of application. Therefore, this review compares the extraction efficiencies of 3‐deoxyanthocyanidins using conventional and innovative methods, discusses the qualification and quantification of such colorants, and summarizes factors affecting their stability, highlighting the differences in the behavior of anthocyanins and 3‐deoxyanthocyanidins influenced by these factors. This work provides insights for extracting and stabilizing 3‐deoxyanthocyanidins and proposes their potential applications in the food system.