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Enzymatic esterification of anthocyanins extracted from food waste for high-value industrial application in cosmetics and food (ANTHOLIP2)

Reference	BB/S005013/1
Principal Investigator / Supervisor	Professor Richard Blackburn
Co-Investigators / Co-Supervisors	Professor Andrew Blacker, Professor Christopher Rayner
Institution	University of Leeds
Department	Sch of Design
Funding type	Research
Value (£)	201,498
Status	Completed
Type	Research Grant
Start date	01/02/2019
End date	31/01/2021
Duration	24 months

Abstract

unavailable

Summary

Anthocyanins (ANC) are natural pigments found in fruits, vegetables and flowers. Interest in ANC has increased substantially recently as the food and cosmetics industries crave for natural ingredients to replace synthetic dyes. However, use of ANC in the foods and cosmetics presents a number of challenges including stability, compatibility with the food or cosmetic product, and achieving the desired colour. One option for improving stability and application compatibility is modifying the pigments. In our previous research we demonstrated that modifying ANC with natural fatty acids was possible, using enzymes to join the two compounds together. This follow-on project will improve these methods to develop new, high-value, naturally-derived colorants on a scale that is commercially viable for food and cosmetic applications. This project is likely to result in the commercialisation of new products with economic impact in different industrial fields benefiting the whole value chain.

Committee	Not funded via Committee
Research Topics	Industrial Biotechnology
Research Priority	X – Research Priority information not available
Research Initiative	Follow-On Fund (FOF) [2004-2015]
Funding Scheme	X – not Funded via a specific Funding Scheme

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