Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions
Sign Up to like & getrecommendations! Published in 2021 at "Dyes and Pigments"
DOI: 10.1016/j.dyepig.2021.109438
Abstract: Abstract The fact that many copigments such as cinnamic acids exhibit an acid-base equilibrium at moderately acidic pH values have not been taken in consideration in the copigmentation models and respective equations. In this work,… read more here.
Keywords: base equilibrium; copigmentation; acid base; copigment ... See more keywords
Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132518
Abstract: Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5-45.6%) total anthocyanin stability at all temperatures, while… read more here.
Keywords: copigmentation; pelargonidin; acid copigmentation; pelargonidin glucoside ... See more keywords
Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.09.034
Abstract: In the recent research, the copigmentations of malvidin-3-O-glucoside with eight types of phenolic copigments have been investigated. The influence of the pigment/copigment molar ratio, the reaction temperature, the pH and the ethanol content of solutions… read more here.
Keywords: color; molar ratio; temperature; effect ... See more keywords
Intermolecular Copigmentation Between Delphinidin 3-O-Glucoside and Chlorogenic Acid: Taking into Account the Existence of Neutral and Negatively Charged Forms of the Copigment.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03879
Abstract: Stopped flow corroborated by UV-vis measurements allowed for the calculation of the copigmentation constants of delphinidin 3-O-glucoside with the neutral (CP) and negatively charged CP(-) forms of chlorogenic acid. Solutions of delphinidin 3-O-glucoside in the… read more here.
Keywords: negatively charged; neutral negatively; charged forms; chlorogenic acid ... See more keywords
Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16269
Abstract: Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by… read more here.
Keywords: cacl2; fruit; epicarp layer; thermally processed ... See more keywords
Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Science and Technology"
DOI: 10.1111/ijfs.14409
Abstract: Pomegranate juices (PJs) were clarified using hydrocolloids [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] and in combination with each other. The lowest turbidity was observed in PJs clarified with ‘CH+XG’ and ‘A+C+CH’.… read more here.
Keywords: pomegranate; hydrocolloids pomegranate; pomegranate juice; copigmentation ... See more keywords
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24081448
Abstract: The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L… read more here.
Keywords: oenological tannins; color; malvidin monoglucoside; model ... See more keywords