{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T11:13:19Z","timestamp":1791544399987,"version":"4.3.4"},"reference-count":42,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T00:00:00Z","timestamp":1786752000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T00:00:00Z","timestamp":1786752000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>This study investigated the effects of amino acid copigmentation and storage at 20\u2009\u00b0C on pomegranate anthocyanins in mixed fruit juices (POJs) prepared from different ratios of pomegranate juice (PJ) and orange juice (OJ). To better simulate industrial production conditions, both PJ and OJ were obtained from concentrates and stored at \u2212 18\u2009\u00b0C for 0, 9, and 18\u2009months prior to use, rather than being freshly produced from fruits. While individual anthocyanin profiles were tracked via high\u2010performance liquid chromatography, copigmentation indicators were monitored spectrophotometrically.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Asparagine (ASN) significantly reduced the degradation rate of anthocyanins by 1.29\u20132.49 times compared to the control, depending on the storage duration of the concentrates. The addition of ASN preserved the stability of all individual anthocyanins. However, the polymeric colour ratio increased up to 10.04% after 18\u2009months of storage, indicating enhanced polymerisation of anthocyanins and a consequent decline in their copigmentation capacity with amino acids.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The findings demonstrate that ASN is an effective copigment to improve the stability of pelargonidin\u2010based anthocyanins and colour preservation in POJs produced from concentrates. Therefore, the use of ASN represents a promising strategy for improving the colour stability of anthocyanins, particularly in POJs. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70978","type":"journal-article","created":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T10:15:08Z","timestamp":1786788908000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Colour of reconstituted pomegranate\u2013orange juice blends: impact of amino acid copigmentation"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7551-3500","authenticated-orcid":false,"given":"Fatmag\u00fcl","family":"Hamzao\u011flu","sequence":"first","affiliation":[{"name":"Department of Gastronomy and Culinary Art Faculty of Tourism, Recep Tayyip Erdo\u011fan University  Rize T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9505-5076","authenticated-orcid":false,"given":"Meltem","family":"T\u00fcrky\u0131lmaz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Faculty of Engineering, Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehmet","family":"\u00d6zkan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Faculty of Engineering, Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,15]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"Hamzao\u011fluF Amino asitlerle zenginle\u015ftirilmi\u015f nar ve portakaldan olu\u015fan kar\u0131\u015f\u0131k meyve suyunun depolama boyunca antosiyanin stabilitesi [Ph.D.]. 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