Work

Analysis of copigmentation between organic acids and cyanidin 3-O-glucoside in blackberry wine

Year: 2025

Type: article

Abstract: Cyanidin 3- O -glucoside (C3G) is the most abundant anthocyanin in nature. However, the copigmentation of organic acids with C3G has not been analyzed. In this study, the contents of organic acids and C3G in blackberry wine were determined, and the copigmentation between them was investigated. The addition of organic acids did not significantly change the molecular weight of the compounds in the solution. Regarding the copigmentation of organic acids with C3G, the organic acids altered the solution polarity. This led to the rotation of the B ₋ ring plane of C3G, restored the shielding color intensity, and enhanced the color rendering strength of the C3G solution. Hydrophobic and hydrogen bonding forces are the main intermolecular forces that affect their copigmentation. This study enriched copigmentation of organic acids on anthocyanins. Moreover, it provides a reference to produce high-quality fruit wine and reduce environmental pollution caused by perishable fruits. • During copigmentation, C3G did not form covalent bonds with organic acids. • Fermentation with organic acid can boost the color intensity of blackberry wine. • Organic acids can alter the structure of C3G, causing copigmentation effect.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102308

Authors: Gang Wu, Lijun Yu, Shuang Wu, Peng Li, Caie Wu, Ying Wang

Institutions: Changzhi Medical College, Jiangsu Academy of Agricultural Sciences, Shenyang Pharmaceutical University, Nanjing Forestry University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330