ArticleFood chemistry: X2025
Analysis of copigmentation between organic acids and cyanidin 3-
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh.Molecules (Basel, Switzerland) · 2026Article
- Zein-Induced Enhancement of the Thermal Stability of Anthocyanins Extracted from Agricultural Residues of Red Corn (Molecules (Basel, Switzerland) · 2026Article
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Anthocyanins from Rosaceae fruits: diversity, bioactivity, and potential as natural colorants.Food chemistry: X · 2026Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Cyanidin 3- Results: The addition of organic acids did not significantly change the molecular weight of the compounds in the solution. Regarding the copigmentation of organic acids with C3G, the organic acids altered the solution polarity. This led to the rotation of the B ₋ ring plane of C3G, restored the shielding color intensity, and enhanced the color rendering strength of the C3G solution. Hydrophobic and hydrogen bonding forces are the main intermolecular forces that affect their copigmentation. This study enriched copigmentation of organic acids on anthocyanins. Moreover, it provides a reference to produce high-quality fruit wine and reduce environmental pollution caused by perishable fruits.
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Registered trials
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