Anthocyanin pigments: Bioactivity and coloring properties

By R. Wrolstad. 2006

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Naturally Occurring Anthocyanin, Structure, Functions and BiosyntheticPathway in Fruit Plants (2017, background): “Due to its significance to the coloring quality of harvested and processed vegetables and fruits, they have been comprehensively inspected by food scientists and horticulturists [21,29].”
Extraction and characterization of some natural plant pigments (2012, background): “The color for the consumer is an important factor for the selection of the final product, which is important for the pigments in current food industry (Boo et al., 2012; Wrolstad, 2004).”