“…Factors such as solvent, light, pH, temperature, structure and concentrations of copigments and anthocyanins, among others, significantly influence the association reactions. Table 3 summarizes some studies of The stability of natural anthocyanin was greatly enhanced by intercalation into montmorillonite Kohno et al (2009) Red raspberry fruits Intra-and intermolecular copigmentation Cyanidin 3-glucoside and cyanidin 3-sophoroside Phenolic acids Copigmentation reaction was more favorable at low temperature, pH 4.0, cyanidin 3-glucoside and with ferrulic and sinapic acid. Sun, Cao, Bai, Liao, and Hu (2010) Aqueous neutral solutions Self-association Not related Cyanin anhydrobase An circular dichroism was observed in the aged aqueous solution of cyanin anhydrobase, indicating self-association and enhancing the stability of the pigment.…”