Background: The effect of multiple co-pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co-pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated.
Results: Multiple co-pigments exhibited higher hyperchromicity, pKH -values, and heat-stability than their individual counterparts. Surflex-docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra -OH, -COOH groups, and delocalization systems. The binding was allowed by increased H-bonding, van der Waals forces, and π-π sites by the extra groups of the multiple co-pigments with AC in aqueous juice and whey particle-based models.
Conclusion: This is the first report of the ternary mixture of phenolic acid-flavonol-anthocyanin which could be used as promising food red-colorants. © 2020 Society of Chemical Industry.
Keywords: molecular docking modeling; mulberry anthocyanins; multiple co-pigments; multispectral approaches; thermodynamic constants.
© 2020 Society of Chemical Industry.