Classification of Food Colours
Which ion stabilizes anthocyanin color in some food systems?
Which ion stabilizes anthocyanin color in some food systems?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ D. All of these
Explanation
Anthocyanins can form metal–anthocyanin complexes (copigmentation) with certain metal ions, enhancing color stability and often producing a more intense blue or purple color. Aluminum (Al³⁺) is one of the best-known ions that stabilizes anthocyanins in some plants and food systems. Other multivalent metal ions, such as Fe³⁺ and Mg²⁺, can also interact with anthocyanins, but Al³⁺ is the classic example cited in food chemistry.
Key Concept
Al³⁺ stabilizes anthocyanin pigments by forming metal complexes, increasing color intensity and stability in some food systems.
Related Sub-categories
References
- Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema's Food Chemistry (5th ed.). CRC Press.
- Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer.
- Giusti, M. M., & Wrolstad, R. E. (2001). Anthocyanins: Characterization and
- Measurement with UV-Visible Spectroscopy. In Current Protocols in Food Analytical Chemistry.
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