Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
2016
Trouillas, Patrick | Sancho-García, Juan C. | de Freitas, Victor | Gierschner, Johannes | Otyepka, Michal | Dangles, Olivier, O. | Institut National de la Santé et de la Recherche Médicale (INSERM) | Regional Centre of Advanced Technologies and Materials [Olomouc] (RCPTM) | Universidad de Alicante | Universidade do Porto = University of Porto | Madrid Institute for Advanced studies (IMDEA) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
International audience
Mostrar más [+] Menos [-]Inglés. 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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