Deciphering
There are numerous examples in everyday life, such as eating mulberries, blueberries, prunes, and so on. Have you ever observed and tested your tongue? This is the wonderful anthocyanin we want to discuss with students today; in fact,binmei Xiao Ming's mother bought purple kale and flowers love to eat purple potato color are from anthocyanin, originally dark purple, but will become blue-purple when exposed to alkaline water; if enough vinegar is added, it will also become a brilliant deep light pink, this type of color change is normal.
Anthocyanin coloring under various pH conditions
The presence of food discoloration indicates that the food is natural.
When making sauerkraut with purple kale, the color is very bright at first, then the sauerkraut water gradually turns red, but the leaves fade to light red. The reason is simple: anthocyanin turns red when it comes into contact with acid, but it is also easily soluble in water. As the soaking time increases, the cytoplasm permeability spirulina concentrateincreases, and anthocyanins gradually enter the water from the cells, causing the leaves to fade and the water to redden. Food discoloration indicates that it is natural, whereas synthetic pigments do not change color.
There is no need to be concerned about natural food discoloration.
The black color of black ingredients is primarily due to anthocyanins, which are water soluble. Some black foods, such as black beans, contain pigments that dissolve in water as soon as the nutrients are absorbed by the epidermal cells. The rate of fading is determined by the rate of moisture absorption by the ingredients' epidermal cells, the temperature of the water, and the body of the water. It is natural for them to fade after soaking, so don't be alarmed.
Anthocyanins are more sensitive to heat and can partially degrade when heated, but he will lose a lot of sugar and starch protection. For example, purple potatoes remain purple when cooked, and black beans remain purple-black when cooked, indicating that anthocyanins are still present. A little less is possible, but not completely - if all the anthocyanins are gone, the ingredients will be lighter and whiter.
It is not necessary to peel eggplant.
Anthocyanins and rutin, both found in eggplant, have anti-cancer properties. Many people prefer to eat eggplant without peeling it, but this is incorrect because anthocyanins exist in the skin of eggplant, so the anti-cancer effect of eggplantspirulina powder blue is entirely based on the skin. The best anti-cancer effect comes from steamed eggplant.
Anthocyanins have numerous health benefits.
Anthocyanins have potent antioxidant properties that benefit cardiovascular health and cancer prevention. The higher the antioxidant activity, the darker the color.
