Abstract
This study systematically evaluated the color-enhancing effects of different co-pigmented molecules (amino acids, peptides, flavonoids and phenolic acids) with cranberry anthocyanins under different environmental conditions (light, dark, high temperature and ascorbic acid) and their potential mechanisms by various means, such as degradation kinetics, color stability, H NMR spectroscopy, and structural simulation analyses. The results showed that the introduction of co-pigments induced a strong color-enhancing effect and bathochromic shift, inhibited the degradation of anthocyanins (9.34 % ~ 45.00 %), and prolonged the half-life of anthocyanins (14.33 % ~ 104.56 %). Among them, catechin, ferulic acid and tryptophan, by virtue of their large molecular planes, flexible side chains and abundant substituents, altered the core structure of anthocyanins and the electron cloud density of H atoms on the acylated molecules, which significantly enhanced their stability upon binding to anthocyanins. In addition, molecular docking simulations revealed an interaction mode between co-pigments and anthocyanins dominated by hydrogen bonding and π-π stacking interactions.
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