Other names for the additive (synonyms)
General Information
Food additive E163 represents a group of natural colorants — anthocyanins.
Anthocyanins are water-soluble pigments of plant vacuoles that color fruits, leaves, and flowers in red, purple, or blue shades depending on the acidity of the medium. The name itself comes from the Greek words anthos (“flower”) and kyanos (“blue”). The molecules of anthocyanins (colorant additive E163) belong to the flavonoid group, which is part of the glycosides class. Anthocyanins should not be confused with anthocyanidins: the latter do not contain sugar in their structure.
In nature, anthocyanins perform several functions at once: they give plants bright colors to attract pollinators and at the same time protect cells from the damaging effects of ultraviolet radiation. The highest content of anthocyanins is found in blueberries, cranberries, raspberries, blackberries, black currants, grapes, and a number of other plants.
The structure of anthocyanin molecules was first determined by the German chemist-biologist Richard Willstätter in 1913, and in 1928 the English chemist Robert Robinson first synthesized these compounds under laboratory conditions.
Anthocyanins are highly sensitive to pH: in an acidic medium they acquire a bright red color, in a neutral one they turn purple, and in an alkaline medium they shift to bluish and blue shades.
Today, the industrial production of additive E163 is based on extracting anthocyanins from plant raw materials — red cabbage, black carrot, grapes, currants, and other crops rich in these pigments.
According to the international system of classification and numbering of food additives Codex Alimentarius: CXG 36-1989, additive E163 is subdivided into several subtypes depending on the raw material:
- E163(ii) — grape skin extract
- E163(iii) — black currant extract
- E163(iv) — colorant from purple corn
- E163(v) — colorant from red cabbage
- E163(vi) — black carrot extract
- E163(vii) — colorant from purple sweet potato
- E163(viii) — colorant from red radish
- E163(ix) — colorant from elderberry
- E163(x) — colorant from hibiscus
- E163(xi) — extract of butterfly pea flowers
In European legislation, according to Regulation (EC) No 1333/2008, all these pigments are labeled with a single code E163, without subdivision into subtypes.
Effects on the Body
Benefits of Additive E163
Anthocyanins are a natural part of the human diet and are found in many fruits and vegetables. Thanks to their strong antioxidant activity, they can neutralize free radicals and protect body cells from oxidative stress.
It is believed that additive E163 strengthens capillaries, improves connective tissue condition, helps prevent cataracts, and in general has a positive effect on the cardiovascular system. Studies show that regular consumption of anthocyanin-rich foods may reduce the risk of inflammatory processes and some types of cancer.
For example, studies in the USA have shown that the consumption of anthocyanins helps reduce the risk of esophageal and colorectal cancer. Other studies indicate that anthocyanins contribute to reducing inflammatory processes in the body.
Anthocyanins are also studied in relation to their potential role in regulating cholesterol and blood sugar levels, making them promising components in the prevention of metabolic diseases.
Risks of Additive E163
JECFA, FDA, and EFSA consider anthocyanins safe when used in food products according to technological standards. However, when using high doses of concentrates, some individuals may experience digestive disorders or allergic reactions in sensitive persons.
In animal studies, anthocyanins showed very low toxicity even at extremely high doses. Only minor fluctuations in liver function indicators were observed, which generally remained within normal values.
In its conclusion, EFSA emphasized that the existing toxicological database is insufficient to establish a numerical acceptable daily intake (ADI) for anthocyanins. Long-term studies on chronic toxicity, carcinogenicity, and effects on reproductive function are extremely limited.
At the same time, the Committee noted that if exposure from additive E163 is comparable to the intake of anthocyanins from the regular diet, then the SCF conclusion of 1975 on the safety of natural pigments remains valid. The estimated exposure levels from the use of additive E163 in the food industry, according to EFSA, do not raise serious concerns.
Uses
In the food industry, additive E163 is used as a natural colorant. Thanks to its bright and diverse color range, it is applied in the production of confectionery, beverages, yogurts, ice cream, jams, marmalade, chewing gum. Colorant E163 is added to meat and dairy products, breakfast cereals, sauces, and ready meals.
Beyond the food industry, anthocyanins have found applications in medicine (as antioxidant components of dietary supplements), in cosmetics (for tissue stabilization and skin protection), as well as in technology — in particular, as dyes for organic solar cells due to their ability to absorb light and convert it into electrons.
Legal Status
Additive E163 is approved for use in the food industry in the countries of the European Union, in Ukraine, the USA, Canada, Japan, CIS countries, and many others. In the EU, its status is regulated by Regulation (EC) No 1333/2008, where it is listed among the approved food colorants.
EFSA confirmed that at the existing levels of use, anthocyanins do not raise safety concerns, despite the absence of an established ADI. JECFA and FDA reached similar conclusions.