Reivindicaciones

CLAIMS 1. Coloring composition based on anthocyanins, characterized in that it comprises a seedless fruit extract of Berberis vulgaris L. and an extract of the fruit peel of Myrtus communis L. 2. Composition according to claim 1, comprising an amount of said seedless fruit extract of Berberis vulgaris L. comprising between 40% and 60% by weight, relative to the total weight of the composition, and/or an amount of said fruit peel extract of Myrtus communis L. comprising between 40% and 60% by weight, relative to the total weight of the composition. 3. Composition according to the preceding claim, comprising an amount of said seedless fruit extract of Berberis vulgaris L. comprising between 45% and 55% by weight, relative to the total weight of the composition, and/or an amount of said fruit peel extract of Myrtus communis L. comprising between 45% and 55% by weight, relative to the total weight of the composition. 4. Composition according to any of claims 1-3, which is in liquid form or in freeze-dried powder form. 5. Composition according to any of claims 1-3, which is in liquid form or in the form of a hydroalcoholic solution. 6. Composition according to any of claims 1-4, which is in the form of encapsulated freeze-dried powder. 7. Composition according to claim 6, wherein the encapsulated freeze-dried powder is microencapsulated. 8. Composition according to claim 6 or 7, further comprising at least one encapsulating agent. 9. A method for preparing an anthocyanin-based coloring composition, characterized in that it comprises: a) subjecting at least a portion of seedless Berberis vulgaris L. fruit to hydroalcoholic extraction to obtain a seedless Berberis vulgaris L. fruit extract; b) subjecting at least a portion of Myrtus communis L. fruit peel to hydroalcoholic extraction to obtain a Myrtus communis L. fruit peel extract; and c) mixing a quantity of the seedless Berberis vulgaris L. fruit extract resulting from step a) with a quantity of the Myrtus communis L. fruit peel extract resulting from step b). 10. Method according to claim 9, wherein the amount of seedless fruit extract of Berberis vulgaris L. and the amount of fruit peel extract of Myrtus communis L. that are mixed in step c) are each independently between 40-60% by weight, with respect to the total weight of the coloring composition. 11. Method according to claim 9 or 10, wherein the amount of seedless fruit extract of Berberis vulgaris L. and the amount of fruit peel extract of Myrtus communis L. that are mixed in step c) are each independently between 45-55% by weight, with respect to the total weight of the coloring composition. 12. Method according to any of claims 9-11, wherein, prior to step a) and/or step b), said portion of seedless fruit of Berberis vulgaris L. and/or said portion of fruit peel of Myrtus communis L., respectively, is subjected to a freeze-drying step. 13. Method according to any of claims 9-12, wherein, in step a) and/or in step b), said hydroalcoholic extraction is carried out with an ultrasound probe. 14. Method according to any of claims 9-13, wherein, in step a), said hydroalcoholic extraction is carried out with a ratio of said seedless fruit of Berberis vulgaris L. to hydroalcoholic solvent of between 20 and 28 g/L. 15. Method according to any of claims 9-14, wherein, in step a), said hydroalcoholic extraction is carried out in a hydroalcoholic medium providing an acidic medium, preferably in a hydroalcoholic medium providing a pH between 2 and 4, more preferably in a hydroalcoholic medium providing a pH between 3 and 3.5. 16. Method according to any of claims 9-15, wherein, in step b), the hydroalcoholic extraction treatment is carried out in a hydroalcoholic medium providing an acidic pH, preferably in a hydroalcoholic medium providing a pH between 5 and 7, more preferably in a hydroalcoholic medium providing a pH between 5.5 and 6.5. 17. Method according to any of claims 9-16, wherein the seedless fruit extract of Berberis vulgaris L. resulting from step a) and the fruit peel extract of Myrtus communis L. resulting from step b) are each independently subjected to a freeze-drying step prior to step c). 18. Method according to claim 17, wherein the encapsulation of the freeze-dried seedless fruit extract of Berberis vulgaris L. resulting from said freeze-drying and of the freeze-dried fruit peel extract of Myrtus communis L. resulting from said freeze-drying is carried out independently, in the presence of at least one encapsulating agent, before carrying out step c). 19. Method according to claim 17, wherein the mixture resulting from step c) is encapsulated in the presence of at least one encapsulation agent. 20. Coloring composition based on anthocyanins, characterized by being obtained by the method defined according to any of claims 9-19. 21. Use of the coloring composition defined according to any of claims 1-8 or 20, characterized in being as a food coloring. 22. Use of the composition according to claim 21, as a food coloring under pH conditions between 3.0 and 6.0. 23. Use of the composition according to any of claims 21-22, as a food coloring under pH conditions between 3.0 and 3.5. 24. Use of the composition according to any of claims 21-23, as a food coloring under pH conditions between 5.5 and 6.0. 25. Use of the composition according to any of claims 21-24, which further includes use as a preservative. 26. Use of the composition according to claim 25, wherein said use as a preservative comprises use as an antibacterial and/or antifungal agent. 27. Use of the composition according to any of claims 21-26, wherein such use further comprises use as an antioxidant. 28. Food product characterized in that it comprises the coloring composition defined according to any of claims 1-8 or 20.