Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

BACKGROUND The effect of multiple co‐pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co‐pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co‐pigments exhibited higher hyperchromicity, p K H ‐values, and heat‐stability than their individual counterparts. Surflex‐docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra ‐OH, ‐COOH groups, and delocalization systems. The binding was allowed by increased H‐bonding, van der Waals forces, and π ‐ π sites by the extra groups of the multiple co‐pigments with AC in aqueous juice and whey particle‐based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid‐flavonol‐anthocyanin which could be used as promising food red‐colorants. © 2020 Society of Chemical Industry