Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

2016/03/09 by Patrick Trouillas, J. C. Sancho-Garcı́a, Víctor de Freitas +3 · 1 citation
Biochemistry, Genetics and Molecular Biology · Medicine · Nursing · #Biochemical Analysis and Sensing Techniques #Phytochemicals and Antioxidant Activities #melanin and skin pigmentation

paper · doi:10.1021/acs.chemrev.5b00507

openalex publication_date 2016/03/09 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01

Abstract

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

• Copigmentation [wikipedia]