Dye stability of black cherry plum anthocyanins in the interaction with co-pigments and sucrose sweetener.

In this research, the co-pigmentation reactions between black cherry plum ( Ehrh. cv. Pissardii Nigra) anthocyanins and caffeic, gallic, 4-hydroxybenzoic, malic, and tannic acids with different concentrations (0, 120, 240, 480, and 960 mg L) at various temperatures (20, 40, 60, 80, and 100°C) were investigated at pH 3.