Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins

Organic Solar Cell Performance of Musa acuminata bracts Extract by Microwave Irradiation Treatment

“…The spectra of FTIR of banana flower extract indicate almost the same peaks. The peak in the wavenumber range of 3000 cm −1 ‐ 3700 cm −1 exhibits O‐H bond, 30 in the wavenumber of 1646.91 cm −1 shows C=O bond, in the wavenumber range of 1283.24 cm −1 ‐ 1388.42 cm −1 informs the absorption peak for bending vibration C‐H methyl or hydroxyl group of stretching vibration, 5 and the absorption peak of 1062.76 cm −1 shows aromatic C=H bond 41 , 42 . The C=H bond specifically appears at wave number 2943 cm −1 .…”

“…The peak in the wavenumber range of 3000 cm −1 -3700 cm −1 exhibits O-H bond, 30 in the wavenumber of 1646.91 cm −1 shows C=O bond, in the wavenumber range of 1283.24 cm −1 -1388.42 cm −1 informs the absorption peak for bending vibration C-H methyl or hydroxyl group of stretching vibration, 5 and the absorption peak of 1062.76 cm −1 shows aromatic C=H bond. 41,42 The C=H bond specifically appears at wave number 2943 cm −1 . Anthocyanins have carbonyl and hydroxyl groups that can certainly join to Ti (IV) sites that can support in excitation and removal of electrons effortlessly to the conduction band of TiO 2 .…”

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

“…This also appears in foods having anthocyanins as natural colorants (Trouillas et al, 2016; Cortez et al, 2017). Moreover, anthocyanins present an inherent nature of associating with copigments (Escribano-Bailon and Santos-Buelga, 2012; Trouillas et al, 2016; Cortez et al, 2017; Qian et al, 2017; Gras et al, 2018), e.g., colorless polyphenols, which allows to maintain the flavylium cation state and to stabilize the color (Boulton, 2001; Gómez-Míguez et al, 2006; Malaj et al, 2013; Trouillas et al, 2016; Qian et al, 2017; Ertan et al, 2018; Gras et al, 2018; He et al, 2018; Tan et al, 2018; You et al, 2018; Fan et al, 2019; Klisurova et al, 2019; Sun et al, 2019; Xue et al, 2019; Xu et al, 2019). This phenomenon is known as copigmentation effect.…”

“…Copigmentation is supposed to be an effective approach for improving red wine color, since it contributes 30–50% to the total color of a young red wine (Boulton, 2001; Gómez-Míguez et al, 2006; Lambert et al, 2011; Han et al, 2015). Intensive attention was paid to the copigmentation mechanism (Di Meo et al, 2012; Kalisz et al, 2013; Zhang et al, 2015), physicochemical factors and their optimization (Lambert et al, 2011; Malaj et al, 2013; Zhang et al, 2015; Heras-Roger et al, 2016; He et al, 2018) and structural characteristics of the copigmentation complex (Kunsági-Máté et al, 2006; Lambert et al, 2011; Malaj et al, 2013; Teixeira et al, 2013; Zhang et al, 2015) in order to strengthen the copigmentation. The screening of a few strong copigments from a large sample is a potential way for this purpose.…”

“…However, a onefold experimental selection can imply high cost. That may be the reason why often in the experiments a small number of copigments is taken into account (Boulton, 2001; Gómez-Míguez et al, 2006; Kunsági-Máté et al, 2006; Lambert et al, 2011; Kalisz et al, 2013; Malaj et al, 2013; Teixeira et al, 2013; Xu et al, 2015, 2019; Zhang et al, 2015; Ertan et al, 2018; He et al, 2018; Tan et al, 2018; You et al, 2018; Fan et al, 2019; Klisurova et al, 2019; Sun et al, 2019; Xue et al, 2019).…”