@article{TEXTUAL,
      recid = {11048},
      author = {Denish, Pamela R. and Fenger, Julie-Anne and Powers,  Randall and Sigurdson, Gregory T. and Grisanti, Luca and  Guggenheim, Kathryn G. and Laporte, Sara and Li, Julia and  Kondo, Tadao and Magistrato, Alessandra and Moloney,  Mícheál P. and Riley, Mary and Rusishvili, Mariami and  Ahmadiani, Neda and Baroni, Stefano and Dangles, Olivier  and Giusti, Monica and Collins, Thomas M. and Didzbalis,  John and Yoshida, Kumi and Siegel, Justin B. and Robbins,  Rebecca J.},
      title = {Discovery of a natural cyan blue: A unique food-sourced  anthocyanin could replace synthetic brilliant blue},
      journal = {Science Advances},
      address = {2021-04-07},
      number = {TEXTUAL},
      abstract = {The color of food is critical to the food and beverage  industries, as it influences many properties beyond  eye-pleasing visuals including flavor, safety, and  nutritional value. Blue is one of the rarest colors in  nature’s food palette—especially a cyan blue—giving  scientists few sources for natural blue food colorants.  Finding a natural cyan blue dye equivalent to FD&C Blue No.  1 remains an industry-wide challenge and the subject of  several research programs worldwide. Computational  simulations and large-array spectroscopic techniques were  used to determine the 3D chemical structure, color  expression, and stability of this previously  uncharacterized cyan blue anthocyanin-based colorant.  Synthetic biology and computational protein design tools  were leveraged to develop an enzymatic transformation of  red cabbage anthocyanins into the desired anthocyanin. More  broadly, this research demonstrates the power of a  multidisciplinary strategy to solve a long-standing  challenge in the food industry.},
      url = {http://knowledge.uchicago.edu/record/11048},
}