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

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2016

Autores

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

Revista

Título: Chemical Reviews

Vol. 116

Páginas: 4937-4982

ISSN: 0009-2665

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 408 Citações

Scopus - 452 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 46