Research progress on the copigmentation of anthocyanins in fermented fruit wine

Abstract

Anthocyanidin are water-soluble pigments that can change color with the acid and base of the cell fluid. Anthocyanins are a class of compounds formed by the combination of anthocyanidin and sugars with glycosidic bonds, which are widely present in the cell fluid of flowers, fruits, stems, leaves and root organs of plants, making them appear in different colors from red, purple to blue. They are water-soluble phenolic pigments with biological activity. Due to the lack of stability of anthocyanins under different environmental conditions (such as light, pH, heat, etc.), the color of fermented fruit wine rich in anthocyanins is lightening and unstable. However, the copigmentation of anthocyanins can form a stable tertiary structure through different mechanisms, thus enhancing the stability of anthocyanins and preventing the degradation of pigments. In this paper, the basic structure of anthocyanins, polymorphism balance, types of copigmentation and copigments in polyphenols were systematically introduced, in order to further explore the stability of anthocyanins and provide a theoretical basis for the application of copigments in anthocyanin-rich products.

Keywords

• anthocyanins|basic structure|polymorphic balance|copigmentation|polyphenol copigment