Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Chemical Reviews Year : 2016

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

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 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.

Dates and versions

hal-02636969 , version 1 (27-05-2020)

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Patrick Trouillas, Juan C. Sancho-García, Victor de Freitas, Johannes Gierschner, Michal Otyepka, et al.. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. Chemical Reviews, 2016, 116 (9), pp.4937-4982. ⟨10.1021/acs.chemrev.5b00507⟩. ⟨hal-02636969⟩
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