ArticleMolecules (Basel, Switzerland)2022
Stability Enhancement of Anthocyanins from Blackcurrant (
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin-Pectin Complexes.Foods (Basel, Switzerland) · 2026Article
- Preparation of Lake Pigment from Calcium Carbonate and Cyanidin-3-O-Glucoside: Structural Characterization and Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Advances in Eco-Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions.Analytical science advances · 2026Review
- Influence of Copigmentation on the Stability and Oxidative Stress of Anthocyanins from Purple Corn and Camu-Camu.Molecules (Basel, Switzerland) · 2025Article
- Comparative effects of Berberis vulgaris extract and casein nanocapsules on the antioxidant activity and oxidative stability of selected vegetable oils.Scientific reports · 2025Article
- Ferulic Acid: Mechanistic Insights and Multifaceted Applications in Metabolic Syndrome, Food Preservation, and Cosmetics.Molecules (Basel, Switzerland) · 2025Review
- pH-Responsive Chitosan Films Enriched with NADES-Extracted Wine Lees Anthocyanins for In Situ Food Monitoring.Gels (Basel, Switzerland) · 2025Article
- Enhanced Stability of Extracted Sour Cherry Anthocyanins Copigmented With Tannic Acid and Encapsulated by Spray Drying.Food science & nutrition · 2025Article
- Article
- Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives.Nutrients · 2025Article
- WildFoods (Basel, Switzerland) · 2025Article
- Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.Food technology and biotechnology · 2024Article
- Effect of Traditional and Non-Traditionally Processed Blue Corn Tortilla Consumption During the Gestation of Rats in the Dentate Gyrus of Pups.Foods (Basel, Switzerland) · 2024Article
- Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates.Food chemistry: X · 2024Article
- Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential.Antioxidants (Basel, Switzerland) · 2024Review
- Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.Food science and biotechnology · 2024Review
- Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives.Foods (Basel, Switzerland) · 2023Review
- Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins from dried blackcurrant pomace (DBP) using four pure phenolic acids as copigments (ferulic, caffeic, chlorogenic, and rosmarinic acid). Studies were performed at pH 3.0 and pH 6.0, with a copigment/anthocyanin extract molar ratio of 5:1, during storage at 20 °C. At both pH 3.0 and 6.0, rosmarinic acid showed the strongest hyperchromic and bathochromic effects (p < 0.05) on day 0. However, rosmarinic acid showed low stability during storage. At pH 3.0, chlorogenic acid and control samples were capable of maintaining very high levels of total anthocyanin stability during storage (p < 0.05). On the other hand, ferulic acid and control samples had the longest estimated half-life during storage at pH 6.0. Intermolecular copigmentation successfully increased the half-life, color retention, and antioxidant activity of the anthocyanin solution, with cyanidin-3-O-glucoside (C3G) exhibiting the highest stability at both pH values. Overall, anthocyanins from DBP, in combination with chlorogenic or ferulic acid, showed potential for use in commercial food applications.
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