Copigmentation effect on red cabbage anthocyanins, investigation of their cellular viability and interaction mechanism.

Anthocyanins (ANS) are an appealing substitute to synthetic colorants; but their practical applicability is limited due to low color stability. Copigmentation can improve both complex's color stability as well as intensity. In this study, we examined the interaction of red cabbage ANS with copigments i.e., two organic acid, two phenolic acid, a flavonoid and three amino acid through experimental and theoretical approach. Among various copigments, phenolic and organic acids induced a strong bathochromic shift of 6.5-7.1 nm and 5.1-11.6 nm. Thermal analysis, anthocyanin content and chromaticity, were used to assess the color intensity and stability of ANS, at 4 ℃, 25 ± 2 ℃, sunlight, oxygen, and heat. Results revealed that oxalic acid copigmented complex followed by chlorogenic and rosmarinic acid exhibits significant thermal stability with greater retention rate at 120 ℃ and 150 ℃. In case of anthocyanin content and colorimetric parameters, chlorogenic acid followed by oxalic and rosmarinic acid exhibits significantly improved stability. Rosmarinic acid copigmented sample showed good cell viability at high concentration (200 µg/mL). Steered molecular dynamics and thermodynamic analysis reveals chlorogenic and rosmarinic acid as promising copigments involving conventional H-bonds, π-π interactions, and carbon hydrogen bonds.