Anthocyanins copigmentation reactions

The poor stability of anthocyanins with simple stractures can be overcome by intermolecular copigmentation reaction, that is, an association with different compounds, especially polyphenolic ones, stabilized by n-n intermolecular and hydrogen bonds. However, this complex dissociates at high temperatures. ... 

Studies of the stability and stabilization of anthocyanins are still required, based on the extreme importance of those pigments for food colors. Modem HPLC-MS equipment also allows us to easily follow the copigmentation reactions in detail, calculate their kinetic and thermodynamic parameters, identify the products formed during the reactions, and thus shed new light on the stability and stabilization of these pigments. Since anthocyanins play important roles as natural colorants for... 

Oszmianski, J., Bakowska, A., and Piacente, S., Thermodynamic characteristics of copigmentation reaction of acylated anthocyanin isolated from blue flowers of Scutellaria baicalensis Georgi with copigments, J. Sci. Food Agric., 84, 1500, 2004. 

Brouillard R, Mazza G, Saad Z, Albrechtgary AM, Cheminat A (1989) The copigmentation reaction of anthocyanins - a microprohe for the structural study of aqueous - solutions. J Am Chem8oc 111 2604-2610... 

Brouillard, R., Mazza, G., Saad, Z., Alhrecht-Gary, A.M. Cheminat, A. (1989). The copigmentation reaction of anthocyanins. A microprohe for the structural study of aqueous solutions. Journal of the American Chemical Society, 111, 2604—2610. 

Tannin and anthocyanin interaction were studied by UV-Visible spectrometry to understand both copigmentation phenomenon and polymerization reactions. The aim of the work was to conduct studies in wine like model solution (pH... 

In this paper, we focus our attention to the effect of tannin on wine color by the two types of phenomenon Copigmentation and reactions with anthocyanins in relation to the initial color of wine and its evolution. 

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