Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Under natural physiological conditions, anthocyanins can keep bright and stable color for a
long time due to the relatively stable acid-base environment of plant vacuoles and the …

Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in …

Anthocyanins are natural colorants which have raised a growing interest due to their
extensive range of colours, innocuous and beneficial health effects. Despite the great …

Flavylium compounds are versatile molecules that comprise anthocyanins, the ubiquitous
colorants used by Nature to confer colour to most flowers and fruits. They have found a wide …

Natural dyes might be more environmentally sustainable compared to their synthetic
counterparts, however in general their performance is worse. Therefore, typically metallic …

To expound the copigmentation effects of phenolics on blackberry wine residue
anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and …

Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field
of pigment identification, copigmentation, and oxidation being forthcoming, there is still a …

The importance of dissolved organic matter (DOM) in aquatic systems has been clearly
recognized during the past 30 years. The compounds that comprise DOM in aqueous …

Assembling between polyphenols and proteins has been recently spotlighted and this
binding is of specific importance in food chemistry since these complexes are typically used …