Copigmentation effects of gallic acid, maltodextrin and whey on structurally diverse anthocyanins from black carrot,...

Anthocyanin utilization is still a challenge in food applications, and recent regulatory actions, such as the Red No.3 ban in foods, have intensified interest in the topic. The structure-dependent interactions across multiple copigment classes using a chemometric framework has not been compared in previous studies. This study is the first to investigate how anthocyanins with different structures interact with a phenolic compound, a carbohydrate, and a protein within same experimental framework. Here, anthocyanins from black carrot, sour cherry, and pomegranate copigmented with gallic acid, maltodextrin, and whey at molar ratios of 1:50-1:500. FT-IR spectroscopy with chemometric modeling revealed distinct molecular fingerprints and multivariate class separation, confirming anthocyanin-copigment interactions. Color properties and thermal stability were evaluated at 90 °C for up to 360 min. Gallic acid consistently enhanced color intensity in all systems, while whey selectively improved retention in sour cherry and pomegranate. Anthocyanin degradation predominantly followed a second-order model.