색소 ≫ 천연색소, 합성색소, 발색,표백

Copigmentation의 원리

- 무기색의 원리
- Copigmentation : 색상의 강화

Aromatic or aliphatic organic acids bound to the sugar moiety of the pigment by an acyl linkage.

p-coumaric, ferulic, caffeic, vanillic, malonic, and acetic acids are most common
Enzyme induced (acyltransferase)
More red color in pH 4-5 range
Increased stability to light, heat, and oxygen
Red cabbage, black carrot, red radish
Add polyphenolics to solutions of anthocyanins
The compounds “stack” on top of each other.
Increases the red color and overall stability
Slows degradation into qunioidal bases
Results:
More red color at higher pH levels
Greater application range in foods