KR101543569B1 - Stabilizing method of natural extract comprising anthocyanin using calamansi - Google Patents

Abstract

The present invention relates to a method for stabilizing a natural extract containing anthocyanin whereby the natural extract is prevented from being discolored and browning and thus is stabilized by adding a calmansi (Citrofortunella microcarpa) extract in the natural extract containing anthocyanin, and to a food composition and a beverage composition produced by the same. A biological activation function of anthocyanin can be maintained in the natural extract by preventing decomposition of anthocyanin included in the natural extract. In addition, browning and discoloration caused by decomposition of anthocyanin are prevented. Therefore, a product which maintains quality can be provided.

Description

[0001] The present invention relates to an anthocyanin-containing natural extract containing an anthocyanin using calamans,

The present invention relates to a method of stabilizing anthocyanin-containing natural extracts using calamansi, and a method of stabilizing anthocyanin-containing extracts in which fading and browning are inhibited by inhibiting anthocyanin decomposition by adding a Kalamansi extract to a natural extract, And to a food and beverage composition containing the stabilized anthocyanin-containing extract.

Anthocyanin is a water-soluble coloring matter glucoside, a vegetable natural pigment widely contained in flowers, fruits, stems, leaves and roots of plants. Basically, the anthocyanin pigment is composed of an anthocyanidin and a sugar. In some cases, however, aromatic or non-aromatic organic acids may be bonded to the ring. Depending on the combination, hundreds of species exist in the natural world. Anthocyanin is usually synthesized in the cytoplasm of plants and exists in the form of a glycoside in the vacuole and exhibits colors such as purple, red, and blue depending on the acidic concentration of the cell fluid, the chemical structure of the pigment compound, and the bonding state with various metal ions.

The antioxidant activity of anthocyanin is known to be antioxidant activity, antimicrobial activity, antimutagenic activity, anticholesterol activity, anti-ulcer activity, antioxidant activity and vision protection activity. . In the United States, research results have also been reported on the prevention of cancer and senile dementia in anthocyanins. At present, anthocyanin has been utilized in health functional foods, cosmetics, medicines and dyes due to its various physiological activities.

Since anthocyanin in natural extract is often decomposed during processing or storage, the anthocyanin contained in the natural extract can not be taken, and the anthocyanin, which is a pigment, is decomposed and the color of the natural extract is browned or discolored. When the extract is commercialized, it is difficult to maintain the quality of the product.

For example, Aronia ( Aronia melanocarpa , chokeberry, aka Aronia) is known to contain many anthocyanins. Aronia is a dicotyledonous plant shrub, belonging to the Rosaceae, native to North America. The fruit is small and sour, it is ripened in late summer and falls immediately, it is used for edible or medicinal purposes and it is also used as a raw material for food coloring. These Aronia fruits contain not only anthocyanins but also a large amount of sugars (20%), polyphenols, vitamins B1 and B2, pantothenic acid and flavonoids. In particular, anthocyanin and polyphenol contribute to the blood circulation in the human body, and contribute to microvessel permeability, vascular resilience, normalization of blood pressure, and particularly, to provide a positive effect on the microvascularity of the eye, . ≪ / RTI > However, Aronia is often difficult to use as a raw material due to its unique taste. It is often processed with jam, puree, and beverage. In such processing, storage and storage, most of the anthocyanin is decomposed as in other natural extracts, And it is difficult to develop a high value-added product because the natural extract is faded and browned.

Korean Patent No. 859,117 discloses a method for stabilizing anthocyanin-containing natural extract which can prevent browning and discoloration, and a method for stabilizing anthocyanin-containing natural extract, which comprises extracting anthocyanin and vitamin C from natural extracts containing vitamin C Discloses a method of stabilizing an anthocyanin-containing natural extract capable of inhibiting fading and browning by adding albumin. However, since both egg white albumin and vitamin C are required to stabilize anthocyanin in natural extracts, egg white albumin and vitamin C need to be obtained in order to obtain them, respectively, so that commercialization may be inefficient in terms of economy.

Calamansi (calamansi) is derived from the crossbreeding of citrus plants with plants of the kumquat family. Citrofortunella microcarpa is named after calamondin and calamondin. Calamansi contains more than 30 times more vitamin C than lemons, and it also contains various nutrients such as vitamin A, calcium, and iron. It is known to contain not only flavonoids such as hesperidin, which are known to have antioxidant effects, anti-inflammatory effects, capillary protection and anti-cancer effects, but also ingredients such as fat burning and cholesterol lowering.

The inventors of the present invention for the first time clarified that the addition of the natural extract, Kalamanci extract, to the natural extract inhibited the degradation of anthocyanin in the natural extract. Accordingly, the present invention can be applied to the commercialization of natural extracts using a method of stabilizing anthocyanin-containing natural extracts, which can suppress the decomposition of anthocyanin contained in natural extracts, maintain anthocyanin efficacy, prevent browning and discoloration, and maintain product quality As a result, the present invention has been completed.

Korean Patent No. 859,117

It is an object of the present invention to provide a method for stabilizing anthocyanin-containing natural extract which can inhibit the decomposition of anthocyanin contained in natural extracts, maintain the efficacy of anthocyanin, prevent browning and discoloration and maintain product quality, And to provide a food and beverage composition containing the stabilized anthocyanin-containing extract.

In order to achieve the above object, the present invention provides a method of stabilizing an anthocyanin-containing natural extract inhibiting the decomposition of anthocyanin contained in a natural extract by adding a Kalamansi extract to a natural extract, and a method of stabilizing anthocyanin- ≪ / RTI >

The method of stabilizing the natural extract containing anthocyanin by adding the Kalamanci extract of the present invention can suppress the decomposition of anthocyanin contained in the natural extract so that the effect of anthocyanin can be maintained in the natural extract, The browning and discoloration of the anthocyanin-containing product can be prevented and the quality of the natural extract product containing anthocyanin can be maintained.

1 is a graph showing the results of measurement of the stability of anthocyanin against pH during processing of aronia.
FIG. 2 is a graph showing the results of measuring the stability of anthocyanins with time under various temperature conditions during processing of Aronia.
Fig. 3 is a photograph showing the result of measuring the color change with respect to the pH of Aronia. Fig.
FIG. 4 is a graph showing the results of measuring the stability of anthocyanin contained in Aronia when stored at each storage temperature condition. FIG.
FIG. 5 is a graph showing the results of measuring the stability of anthocyanin contained in aronia when stored under light and dark conditions.
6 shows TLC patterns of anthocyanin and proanthocyanin.
Fig. 7 shows HPLC results of anthocyanin standards and anthocyanin during processing.
8 shows the results of measuring the pH, sugar content and chromaticity of Aronia (Domestic, Germany), Calamansi, Aronia 2.5% Calamansi, Aronia 5% Calamansi, Aronia 7% Graph.
FIG. 9 is a graph showing the HPLC profile when citrus fruit was added to the Aromania extract. FIG.
FIGS. 10A and 10B show the effect of Aronia or Kalamanci extract on adipogenesis of 3T3-L1 cells.
Fig. 11 shows the result of measuring the antioxidative activity of Aronia or Kalamanci extract.
12A and 12B are test reports showing the results of anthocyanin content measurement with time of each sample.

The present invention relates to a method for stabilizing anthocyanin-containing natural extracts, which comprises adding an extract of Citrofortunella microcarpa to a natural extract containing anthocyanin, thereby inhibiting discoloration and browning of the natural extract and stabilizing the extract.

In one aspect of the present invention, the natural extract containing anthocyanin may be, but is not limited to, Aronia, Omija, Blackberry, grape, purple onion, purple sweet potato, black bean, black rice, black sesame,

In one embodiment of the present invention, the anthocyanin-containing natural extract may be an extract of Aronia melanocarpa .

In one embodiment of the present invention, the compounding ratio of anthocyanin-containing natural extract and Kalamanci extract for stabilizing the natural extract containing anthocyanin may be 1: 0.01 to 0.1, more specifically 1: 0.05 to 0.09.

In one embodiment of the present invention, the method for stabilizing the anthocyanin-containing natural extract may further include a step of adding an extract of Citrofortunella microcarpa to a natural extract containing anthocyanin and then heating.

In one embodiment of the present invention, the heating temperature may be 70 ° C or more and less than 100 ° C, more specifically 80 ° C or more and 95 ° C or less, and still more specifically 85 ° C or more and 90 ° C or less. When the heat treatment is performed at 100 ° C or more, there is a problem that the nutritional ingredient is destroyed and the original taste and flavor disappear.

The present invention relates to a food composition containing a natural extract in which anthocyanin is stabilized by a method of stabilizing a natural extract containing a permanent anthocyanin.

The present invention also includes a beverage composition containing the food composition.

The present invention also relates to a food composition containing an anthocyanin-containing natural extract and a Kalamansi extract, which is inhibited from decomposing anthocyanin and is thereby inhibited from discoloration and browning.

In one aspect of the present invention, the natural extract containing the anthocyanin of the food composition may be, but is not limited to, Aronia, Omija, blackberry, grape, purple onion, purple sweet potato, black bean, It is not.

In one embodiment of the present invention, the natural extract containing the anthocyanin of the food composition may be Aronia.

In one embodiment of the present invention, the compounding ratio of the anthocyanin-containing natural extract and the kalamanci extract of the food composition may be 1: 0.01 to 0.1, more specifically 1: 0.05 to 0.09.

Foods according to the present invention include natural extracts containing anthocyanins and Kalamansi extract, but may contain suitable food supplementary additives.

The term "food-aid additive " in the present invention means a component which can be added to foods in a supplementary manner, and it can be appropriately selected and used by those skilled in the art as being added to produce health functional foods of each formulation. A coloring agent and a filler, a pectic acid and a salt thereof, an alginic acid and a salt thereof, an organic acid, a protective colloid thickener, a pH adjuster, a stabilizer, a stabilizer and a stabilizer such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, A preservative, a glycerin, an alcohol, a carbonating agent used in a carbonated drink, etc. However, the types of the food-aid additive of the present invention are not limited by the above examples.

In one aspect of the invention, the food may be a health functional food.

The term "health functional food " in the present invention refers to a food prepared and processed in the form of tablets, capsules, powders, granules, liquids and rings by using raw materials and components having useful functions in the human body. The health functional food of the present invention can be prepared by a method commonly used in the art, and the health functional food of the present invention can be manufactured by the method And can be prepared by adding raw materials and components which are conventionally added in the art.

The mixing amount of the main ingredients can be suitably determined according to the purpose of use (prevention, health or therapeutic treatment). In general, an anthocyanin-containing natural extract and a Kalamansi extract according to the present invention are added in an amount of 1 to 99% by weight, preferably 50 to 90% by weight, of the raw material composition when the food is prepared. However, in the case of long-term ingestion intended for health and hygiene purposes or for the purpose of controlling health, the amount can also be used in the above-mentioned range.

The health food of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary foods. The above-mentioned natural carbohydrates are sugar saccharides such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and xylitol, sorbitol and erythritol. As the sweetening agent, natural sweetening agents such as tau Martin and stevia extract, synthetic sweetening agents such as saccharine and aspartame, and the like can be used. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 g of the composition of the present invention.

There is no particular limitation on the kind of the food. Examples of the food to which the above substance can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages and vitamin complexes, and includes food and health food in a conventional sense.

The present invention also relates to a beverage composition containing a natural extract containing a permanent anthocyanin and a Kalamansi extract, and containing a food composition which is inhibited from fading and browning by inhibiting anthocyanin decomposition and stabilized.

In one aspect of the present invention, the beverage of the present invention contains not only natural extracts containing anthocyanin and Kalamansi extract but also liquid components, and various flavors or natural carbohydrates As a component. Examples of such natural carbohydrates include conventional saccharides such as monosaccharides such as disaccharides such as glucose and fructose such as maltose and sucrose and polysaccharides such as dextrin and cyclodextrin and xylitol such as sorbitol , Erythritol, and the like. As natural flavors other than those described above, natural flavors (such as tau martin, stevia compounds (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors such as saccharin, aspartame, The ratio of the natural carbohydrate is generally about 1 to 20 g, more specifically about 5 to 12 g per 100 ml of the beverage of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following Examples, Comparative Examples, Experimental Examples and Preparation Examples. It should be understood, however, that the same is by way of illustration and example only and is not intended to limit the scope of the present invention.

[Example]

Example 1:

Aronia was harvested from August to September and then washed to remove foreign matter. The pulp was pulverized using a pulverizer to separate juice, blood, and foil, concentrated and sterilized to prepare an Aronia concentrate.

Example 2. Preparation of a Composition Containing Aronia and Kalamanci Extracts

To the Aronia concentrate prepared in Example 1, a Kalamansi stock solution was added to prepare a composition containing Aronia and Kalamanci extract.

[Experimental Example]

Experimental Example 1. Stability test for pH during processing of Aronia

The absorbance of anthocyanin was measured at pH 3, 4, 5, 6, and 7 during the processing of aronia in order to confirm the stability of anthocyanin according to pH conditions during processing.

As a result, anthocyanin was most abundant at pH 3, and then stable at pH 4. Thus, it was confirmed that anthocyanins in natural products during processing exhibit high stability at low pH below 4 (Fig. 1).

Experimental Example 2 Stability test according to temperature condition during processing of Aronia

In order to confirm the stability of anthocyanin according to the temperature condition during the processing of Aronia, it was heated at 30, 60, 100, 60, 90, 120, 150, 180, 210, 240, And the absorbance of anthocyanin was measured.

As a result, anthocyanin was found to be the most stable at a temperature of 30 ° C., and the stability was lowered at 100 ° C. than at 60 ° C., and the stability was inversely proportional to the heating time at all temperature conditions. Thus, it was confirmed that the stability of anthocyanin in natural products during processing is high under low temperature conditions and the stability is lowered as the heating time becomes longer (FIG. 2).

Experimental Example 3. Color change test according to pH condition of Aronia

A color change test was performed according to pH conditions of Aronia, and the results are shown in Fig.

Experimental Example 4: Stability test of Aronia according to storage temperature

To confirm the stability of anthocyanin according to Aronia storage temperature conditions, the absorbance of anthocyanin was measured every 2 hours for 20 hours at Aronia storage temperature of 4, -20, -75 ℃.

As a result, anthocyanin was most stable when stored at -75 ° C., and the stability was lowest at 4 ° C. in the storage temperature conditions. At -20 and -75 ° C., However, the stability of anthocyanin was significantly decreased at 4 ℃ compared to -20 and -75 ℃ as storage time increased. Therefore, it was confirmed that the stability of the anthocyanin in the natural product is higher as the storage temperature is lower, and the stability is lowered as the storage time is longer (FIG. 4).

Experimental Example 5. Stability test of Aronia when stored under light and dark conditions

To determine the stability of anthocyanin according to light and dark conditions, the absorbance of anthocyanin was measured every 2 hours for 10 hours of storage under light and no light conditions.

As a result, anthocyanin showed much higher stability under light-free storage conditions than in light-storing conditions, and in light-storing conditions, the anthocyanin stability was greatly reduced within 2 hours of storage, While the storage time without light decreased the stability, but the decrease was not significant. Therefore, it was confirmed that the stability of the anthocyanin in the natural material increases as the storage time is shorter in the light-free storage condition (FIG. 5).

Experimental Example 6: TLC pattern of anthocyanin and proanthocyanin

The TLC patterns of anthocyanin and proanthocyanin were tested using TLC thin films, and the results are shown in FIG.

Experimental Example 7. HPLC of anthocyanin standard and HPLC of anthocyanin during processing

The detection wavelength was 520 nm, the column temperature was 30 ° C, the flow rate per minute was 0.7 mL, and the mobile phase solvent was 5% formic acid as the mobile phase solvent (YMC-pak ODS-AM 303 (4.6 × 250 mm, 5 μm) HPLC analysis of anthocyanin standards and anthocyanin in the process of the anthocyanin standards and concentration was carried out with concentration gradient conditions using distilled water and 5% formic acid-acetonitrile as B solvent (FIG. 7).

Experimental example 8. pH, sugar content, colorimetric test

<Aronia + 2.5% Calamansi>, <Aronia + 5% Calamansi>, which is a mixture of domestic Aronia, German Aronia and Kalamansi with the Aronia and Kalamansi according to the present invention, And < Aronia + 7% &lt; RTI ID = 0.0 &gt; Calamanci &lt; / RTI &gt;

As a result, the pH of the composition of the present invention was lower than that of the domestic and German compositions of the present invention, and the composition of the present invention was also lower than that of domestic and German compositions. , And the chromaticity L, a, and b were lower in the chromaticity a than in the case of domestic Aronia, Aronia + 2.5% Calamansi, and Aronia + 7% > Showed comparatively higher chromaticity than the other experimental groups. In chromosomes L and b, the mixture of domestic Aronia and Aronia and colamanci showed similar degree (Fig. 8).

Experimental Example 9. HPLC Measurement Test with Citrus Fruit Added

The results of HPLC pattern analysis after addition to Citrus genus fruit are shown in FIG.

Experimental Example 10. Measurement of effect on adipogenesis of 3T3-L1 cells of Aronia or Kalamanci extract

<Aronia + 2.5% Calamansi>, <Aronia + 5% Calamansi>, which is a mixture of domestic Aronia, German Aronia and Kalamansi with the Aronia and Kalamansi according to the present invention, 3T3-L1 cells were treated with different concentrations of 50%, 100%, 200% and 400 μg / mL of each sample, and then 3T3-L1 cells were subjected to oil-red O staining (oil red O staining) and observed with a microscope.

As a result, the concentration of adipocyte was inhibited in all samples except for the case where the domestic ARNA sample showed a somewhat higher inhibitory effect on adipocyte formation at a concentration of 50 μg / mL than 100 μg / mL. In the case of + 7% columbian,> 200 ㎍ / mL concentration showed higher adipocyte formation inhibitory activity than that of Germania. In 200 ㎍ / mL concentration, Respectively. Therefore, it was confirmed that <Aronie + 7% colamanci> exhibited the highest adipocyte formation inhibitory activity at a low concentration (Fig. 10a, b).

Experimental Example 11. Test for measuring antioxidant activity of Aronia or Kalamanci extract

In order to confirm DPPH (2,2-diphenyl-1-picryl-hydrazyl) free radical scavenging activity, a composition comprising a mixture of domestic Aronia, German Aronia, and Kalamansi, And 20 ㎍ / mL of <Aronia + 2.5% Calamansi>, <Aronia + 5% Calamansi> and <Aronia + 7% Calamansi> and 200 ㎍ / mL ascorbic acid DPPH solution was added to measure DPPH free radical scavenging activity.

As a result, the DPPH free radical scavenging activity was similar in all experimental groups (FIG. 11).

EXPERIMENTAL EXAMPLE 12 In each of the formulation examples, an anthocyanin decomposition degree measurement test

The degree of decomposition of anthocyanin was measured for each sample by the Korea Analysis Research Institute, and the results were as shown in the following Table 1 (FIG. 12):

No.
Product name (sample name)
Commissioning day
Due date
Results (mg per g)
One
Aronia juice
2014-7-17
2014-7-31
0.25
2
Aronia juice + Calamansi concentrate
2014-7-17
2014-7-31
0.27
3
Heat treated sample No. 2
2014-7-17
2014-7-31
0.33
4
Rabenhorst
2014-7-17
2014-7-31
0.39
5
German concentrate
2014-7-17
2014-7-31
1.09
6
Natural Concentrated Aronia 100 concentrate
2014-10-21
2014-11-3
1.73
7
6 samples + columbian concentrate
2014-10-21
2014-11-3
2.08

[Sample No. 1: 100% solution of Aronia juice (domestic)

Sample No. 2: Aronia juice 93% (domestic), Kalamazan 7% (Philippines)

Sample No. 3: Sample No. 2 subjected to heat treatment at 90 占 폚 for 10 minutes

Sample No. 4: 100% Aronia juice (from Germany)

Sample No. 5: 100% Aronia concentrate (German acid, 65 Brix)

Sample No. 6: 100% Aronia concentrate (domestic, 59 Brix)

Sample No. 7: 93% of Aronia concentrate (domestic, 59 Brix), 7% of Kalamazan (Philippines)]

As a result, it was found that the decomposition of anthocyanin was lower than that in the case of adding the Kalamansi concentrate to the Aronia juice, and the heat treatment (at 90 ° C for 10 minutes) after the Kalamazan concentrate was applied to the Aronia juice Of the total.

[Manufacturing Example]

Production Example 1. Preparation of syrup

After crushing the raw material of Aronia, it was pulverized with a plow mill and then Aronia juice was obtained. It was added to a concentrator, stirred, concentrated for concentration, and sterilized. Thereafter, the bottle was filled in a 750 mL bottle, and the bottle lid was closed with a kepper. Then, the lid was sealed with a silver foil and a label was attached to the label to produce the finished product.

Production Example 2. Preparation of Smoothie

After crushing the raw material of Aronia, it was pulverized with a plow mill and then Aronia juice was obtained. 100% Aronia juice was mixed with 0, 7%, cherry concentrate 2%, modified starch 0, 2%, and can sugar 30%, and then the mixture was concentrated at 90 ° C for 10 min. kg containers or pouches. The bottle lid was closed with a capping machine, sealed with a silver foil in the lid, and then the label was attached to the label to produce the finished product.

Production Example 3. Preparation of paste

After crushing the raw material of Aronia, it was pulverized with a plow mill and then Aronia juice was obtained. 100% Aronia juice was mixed with 7% Calamansi, 1% modified Starch, 30% Canned Sugar and 0,2% Golden Composite Extract, sterilized at 90 ℃ for 10 minutes, filled into a 2 kg pouch, Lt; / RTI &gt; After that, a label was used to attach the trademark to the finished product.

Production Example 4. Preparation of Health Functional Foods

A vitamin A acetate 70,, vitamin E 1.0 mg, vitamin B1 0.13 mg, vitamin B2 0.15 mg, vitamin B6 0.5 mg, vitamin B12 0.2 占 퐂, vitamins A and B, 10 mg of biotin, 1.7 mg of nicotinic amide, 50 mg of folic acid, 0.5 mg of calcium pantothenate, 1.75 mg of ferrous sulfate, 0.82 mg of zinc oxide, 25.3 mg of magnesium carbonate, 15 mg of potassium phosphate, 55 mg of calcium phosphate dibasic, 90 mg of potassium citrate, 100 mg of calcium carbonate, and 24.8 mg of magnesium chloride are mixed to prepare a general health food.

Production Example 5. Preparation of Health Drink

The extract is prepared by mixing 20 mg of anthocyanin-containing natural extract and colomanci extract, 1000 mg of citric acid, 100 g of oligosaccharide, 2 g of plum concentrate, 1 g of taurine and purified water in an appropriate amount.

Production Example 6. Production of flour food

0.5 to 5.0 parts by weight of a natural extract containing anthocyanin and calamansi extract are added to wheat flour, and the mixture is used to prepare bread, cake, cookies, crackers and noodles.

 Preparation Example 7. Preparation of soup and juice

0.1 to 5.0 parts by weight of a natural extract containing anthocyanin and Kalamansi extract are added to the soup and the juice to prepare a health promotion meat product, noodle soup and juice.

Production Example 8. Production of Dairy Products

5 to 10 parts by weight of a natural extract containing anthocyanin and colamanci extract are added to milk, and a variety of dairy products such as butter and ice cream are prepared using the milk.

Claims (14)

By adding citrofortunella microcarpa extract to a natural extract containing anthocyanin and heating to a temperature of less than 70 to 100 DEG C,
Which suppresses fading and browning of the natural extract,
A method for stabilizing anthocyanin-containing natural extracts.
The method according to claim 1,
Wherein the anthocyanin-containing natural extract is selected from the group consisting of Aronia, Omija, Blackberry, grape, purple onion, purple sweet potato, black bean, black rice, black sesame and branches. / RTI &gt;
The method according to claim 1,
Wherein the anthocyanin-containing natural extract is an extract of Aronia melanocarpa .
The method according to claim 1,
Wherein the blending ratio of the natural extract containing anthocyanin and the extract of calamansia is 1: 0.01 to 0.1.
The method according to claim 1,
Wherein the blending ratio of anthocyanin-containing natural extract and calamansi extract is 1: 0.05 to 0.09.
delete A food composition comprising an anthocyanin-stabilized natural extract according to any one of claims 1 to 5.
A beverage composition containing the food composition according to claim 7.
delete delete delete delete delete delete

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