Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
Inserm · Regional Centre of Advanced Technologies and Materials · +8 more institutions
Abstract
Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent complexes, which stabilize and modulate (in particular blue, violet, and red) colors in flowers, berries, and food products derived from them (including wines, jams, purees, and syrups). This noncovalent association and their electronic and optical implications constitute the copigmentation phenomenon. Over the past decade, experimental and theoretical studies have enabled a molecular understanding of copigmentation. This review revisits this phenomenon to provide a comprehensive description of the nature of binding (the dispersion and electrostatic components of π-π stacking, the hydrophobic effect, and possible…
Citation impact
- FWCI
- 20.81
- Percentile
- 100%
- References
- 366
Authors
6- PTPatrick TrouillasCorresponding
Inserm, Regional Centre of Advanced Technologies and Materials, Université de Limoges, Palacký University Olomouc
- JCJ. C. Sancho-Garcı́a
University of Alicante
- VDVíctor de Freitas
Universidade do Porto, Rede de Química e Tecnologia
- JGJohannes Gierschner
IMDEA Nanoscience
- MOMichal Otyepka
Regional Centre of Advanced Technologies and Materials, Palacký University Olomouc
Topics & keywords
- Chemistry
- Anthocyanin
- Non-covalent interactions
- Stacking
- Hydrogen bond
- Pigment
- Bromophenol blue
- Hydrophobic effect
- Zero hunger