The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability.

@article{Qian2017TheEO,
  title={The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability.},
  author={Bing-Jun Qian and J Liu and Shu-Juan Zhao and Jian-Xiong Cai and Pu Jing},
  journal={Food chemistry},
  year={2017},
  volume={228},
  pages={
          526-532
        }
}
The mechanism by which copigments stabilize colour, by protecting anthocyanin chromophores from nucleophilic attack, seems well accepted. This study was to determine effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Molecular dynamics simulations were applied to explore molecular interactions. Phenolic acids intensified the colour by 19%∼27%. Colour fading during heating followed first-order reactions with half-lives of 3.66, 9.64, 3.50, and 3.39h… CONTINUE READING