Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.

Automated summary

Colored wheats like black, blue, or purple wheat have gained significant interest as health-enhancing food ingredients. Purple wheat, being anthocyanin-pigmented, has enormous potential in food applications. It is currently processed into foods with potent antioxidant properties, although more research is needed to understand its health benefits in humans. Various stabilization methods have been proposed to prevent the loss of anthocyanins during food processing. This review provides insights on the development of purple wheat food products and its impact on human health, along with a brief discussion on methods for stabilizing anthocyanins.