Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters

•Co-pigments improved the color intensity of anthocyanins in the sour cherry extract.•A concentration of 960 mg/L caused the most significant co-pigmentation effects.•The ΔG°, ΔH°, and ΔS° found for the co-pigmentation reactions was favorable.•Tannic and caffeic acids caused a significant increase in stability at 100 ℃.•FTIR analysis confirmed the presence of anthocyanin in the sour cherry extract. The co-pigmentation reactions involving anthocyanins of sour cherry (Prunus cerasusL.) were investigated with tannic, caffeic, 4-hydroxybenzoic, gallic, and malic acids at pH 3.5. The influence of the co-pigments with different concentrations (120, 240, 480, and 960 mg/L), and temperatures (20, 40, 60, 80 and 100 ℃), on the co-pigmentation effects, stoichiometric ratio (n), the equilibrium constant (K) and thermodynamic parameters (ΔG°, ΔH°, and ΔS°) were determined.The strongest immediate co-pigmentation reactions were observed at 960 mg/L, being significantly highest using tannic acid; also,the greatest bathochromic and hyperchromic effects were reasonable for itsn,K, and ΔG° values of 0.64, 56.55, and −10.00 kJ/mol, respectively. Furthermore, tannic and caffeic acids, with the highest negative values ofΔH°(−11.74 kJ/mol) andΔS°(−8.08 J/K.mol) led to the most excellent stability at 100 ℃.The presence of anthocyanins in the sour cherry extract was confirmed with the Fourier-transform infrared spectroscopy technique.