Stabilizing and Modulating Color by Copigmentation: Insights from Review Theory and Experiment

• Type: Another Publication in an International Scientific Journal
• Date: 2016

Authors

Trouillas, P (Author) Other; Sancho Garcia, JC (Author) Other; Victor de Freitas (Author) FCUP; Gierschner, J (Author) Other; Otyepka, M (Author) Other; Dangles, O (Author) Other

Journal

Title: Chemical Reviews

Vol. 116

Pages: 4937-4982

ISSN: 0009-2665

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 408 Citations

Scopus - 452 Citations

Other information

Authenticus ID: P-00K-FGW

DOI: 10.1021/acs.chemrev.5b00507

Abstract (EN): 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 pi-pi stacking, the hydrophobic effect, and possible hydrogen-bonding between pigment and copigment) and of spectral modifications occurring in copigmentation complexes, in which charge transfer plays an important role. Particular attention is paid to applications of copigmentation in food chemistry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 46