The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
Open accessAbstract
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.
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Cited by
The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
Dangles, O., & Fenger, J.-A. (2018) · Molecules · doi:10.3390/molecules23081970 · Cited by 319
Self-citationGreen Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
Lončarić, A., Celeiro, M., Jozinović, A., Jelinić, J., Kovač, T., Jokić, S., Babić, J., Moslavac, T., Zavadlav, S., & Lores, M. (2020) · Foods · doi:10.3390/foods9111521 · Cited by 115
Fenger, J.-A., Moloney, M., Robbins, R. J., Collins, T. M., & Dangles, O. (2019) · Food & Function · doi:10.1039/c9fo01884k · Cited by 82
Self-citationIorizzo, M., Curaba, J., Pottorff, M., Ferruzzi, M. G., Simon, P., & Cavagnaro, P. F. (2020) · Genes · doi:10.3390/genes11080906 · Cited by 67
Wang, X., Cheng, J., Zhu, Y., Li, T., Wang, Y., & Gao, X. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114632 · Cited by 53
Metadata
- Authors
- Trouillas, P., Sancho-García, J. C., De Freitas, V., Gierschner, J., Otyepka, M., & Dangles, O.
- Venue
- Chemical Reviews
- Publisher
- American Chemical Society (ACS)
- Published
- 2016-03-09
- Volume
- 116
- Issue
- 9
- Pages
- 4937-4982
- ISSN
- 0009-2665 (ISSN-L)
- 1520-6890
- OpenAlex
- W2294597401
- Cited by
- 654
- References
- 10
- FWCI
- 9.04
- Type
- journal article
- Language
- en
- Open access
- hybrid
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