ABSTRACT: Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo color responsible to the stability of anthocyanins. In the aim of holding the red color, copigmentation effect of organic acids (caffeic, ferulic, gallic and tannic acids) combined with anthocyanins in crude Cabernet Sauvignon (Vitis vinifera L.) grape skin extract at pH values (1.0, 2.0, 3.0, 3.3, 3.5, 3.7, 4.0, 4.5) was evaluated in this res…
scite is a Brooklyn-based startup that helps researchers better discover and evaluate scientific articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by researchers from dozens of countries and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.