Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 289 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041393

Copigmentation effect of organic acids on anthocyanins in blueberry juice and their interaction mechanism

  • SHI Lejuan ,
  • CHEN Jiaming ,
  • LIN Qianqian ,
  • LIN Yang
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  • (College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China)

Received date: 2024-10-28

  Revised date: 2024-12-26

  Online published: 2025-09-29

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Abstract

Anthocyanins, the predominant pigment in blueberry juice, significantly influence product quality through their stability and color properties.The copigmentation effect of various organic acids on the color and thermal stability of blueberry anthocyanins were systematically evaluated.Fourier transform infrared spectroscopy (FTIR) and molecular docking techniques were employed to investigate the underlying mechanisms.Results indicated that ferulic acid, caffeic acid, gallic acid, and malic acid all markedly enhanced and stabilized the color of blueberry anthocyanins, with their impact decreasing in that order.These organic acids reduced the degradation rate constant (k) of anthocyanins by 11.6%-70.1%, and increasing the half-life (t1/2) by 12.8%-234.5% and the activation energy (Ea) by 13.3%-58.2%.Organic acids with phenolic rings exhibited stronger copigmentation effects.Hydroxymethyl cinnamic acid groups showed superior performance compared to hydroxymethyl benzoic acid groups.Copigments that contained more hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group.Thermodynamic analyses revealed that anthocyanin-organic acid complexes possessed higher order and stability.FTIR and molecular docking simulations showed that caffeic acid and ferulic acid formed more stable complexes with lower binding energies, primarily driven by hydrogen bonding and π-π stacking interactions.The binding strength was related to the structural characteristics of the organic acids.

Key words： anthocyanins; organic acids; copimentation; degradation kinetics; molecular docking

Cite this article

SHI Lejuan , CHEN Jiaming , LIN Qianqian , LIN Yang . Copigmentation effect of organic acids on anthocyanins in blueberry juice and their interaction mechanism[J]. Food and Fermentation Industries, 2025 , 51(17) : 289 -295 . DOI: 10.13995/j.cnki.11-1802/ts.041393

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