The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.
Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage
Abstract
To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (-5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.
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“For instance, ester compounds impart a distinctive fruity aroma to fruit vinegar, whereas aldehydes and phenolic compounds influence its color [42,43].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [42]
Citations
Cites
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The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
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Cited by
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Self-citationLi, L., Su, Q., Zhao, Q., Ren, L., Xu, K., Wu, Q., Zhuang, Y., Lü, X., & Wang, L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110878 · Cited by 22
Huang, T., Zhang, Y., Qiao, L., Luo, D., Ba, L., Su, X., Meng, L., Cao, S., Wang, T., & Kou, X. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102459 · Cited by 22
Song, L., Wang, P., Xu, M., Zhang, C., Wu, H., Wang, M., & Liu, W. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133917 · Cited by 16
Yang, C., Fan, X., Lao, F., Huang, J., Giusti, M. M., Wu, J., & Lü, H. (2024) · Foods · doi:10.3390/foods13233889 · Cited by 16
Metadata
- Authors
- Wang, X., Cheng, J., Zhu, Y., Li, T., Wang, Y., & Gao, X.
- Affiliations
- Anhui Agricultural University (CN)
- Corresponding author
- Gao, Xueling
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2024-08
- Volume
- 190
- Pages
- 114632
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W4399500541
- Cited by
- 53
- References
- 49
- Citations by year
- 2026: 27 · 2025: 21 · 2024: 5
- FWCI
- 12.55
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Natural Science Foundation of Anhui Province (2108085MC118)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Keywords
- anthocyanins, color stability, epigallocatechin gallate, ferulic acid, gallic acid, malvidin-3-glucoside, hydrogen bonding, π-π stacking, molecular docking, Gibbs free energy
- MeSH terms
- Fruit and Vegetable Juices, Anthocyanins, Catechin, Color, Coumaric Acids, Coloring Agents, Fermentation, Food Preservation, Fruit, Gallic Acid, Hydrogen Bonding, Models, Chemical, Phenols, Wine, Blueberry Plants, Molecular Docking Simulation
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- CoChat. (2026). Citation check: Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage. https://app.cochat.ai/papers/10.1016/j.foodres.2024.114632
- The paper
- Wang, X., Cheng, J., Zhu, Y., Li, T., Wang, Y., & Gao, X. (2024). Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage. Food Research International. https://doi.org/10.1016/j.foodres.2024.114632
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
