Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′

Oliveira, JoanaCoimbra, João T.S.Freitas, VictorYang, PeiqingBasílio, NunoPina, Fernando2025-09-232025-09-232025-08-071359-7345PURE: 130144701PURE UUID: ee4c132a-47b3-4a33-add7-af05ffb3776cScopus: 105010643111PubMed: 40661043ORCID: /0000-0001-8529-6848/work/192593216http://hdl.handle.net/10362/188488Publisher Copyright: © 2025 The Royal Society of Chemistry.A comparison of the thermodynamics and kinetics of two triacylated anthocyanins, pigment 1 from Clitoria ternatea (blue pea) and pigment 2 from Ipomoea tricolor (morning glory) reveals that, beyond the number of acylated units, the position of the sugar residues plays a crucial role in their stability.41077874engElectronic, Optical and Magnetic MaterialsCatalysisCeramics and CompositesGeneral ChemistrySurfaces, Coatings and FilmsMetals and AlloysMaterials ChemistryAchieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′journal article10.1039/d5cc03251bhttps://www.scopus.com/pages/publications/105010643111