The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability.

研究了黑野樱莓 ( Aronia melanocarpa ) 花青素与 10 种酚类共色素的共色素作用。测试的化合物引起不同的共色素效应，表现为增色和减色变化。共色素伴随着颜色强度的放大和色调的降低，两者都与更令人愉悦的颜色有关。增色效果最显着的是迷迭香酸（51.02%）、丁香酸（43.24%）和儿茶素（39.73%）。然而，在最高色素/辅助色素比例（1:50）下观察到这一现象，而这在植物物质中是无法实现的。针对辅助色素的潜在实际应用，我们测试了八种草药提取物与野樱莓花青素的辅助色素能力。与纯化合物相比，使用草药提取物可以在低得多的颜料/辅助颜料比例下产生显着的增色效果。使用选定的草药提取物作为辅助色素，为开发野樱莓功能性食品开辟了现实前景，由于增强了颜色和花青素稳定性，从而改善了感官特性和生物效应。