The interactions between different glucosidic anthocyanins (pelargonin, cyanin, delphinin, malvin and petunin) and some organic compounds (lactic, galacturonic, tannic, phenolic and sinapic acids; pyrogallol, furfural, pectin, cellulose, hydrolitic lignin) which are present in food-stuffs were investigated at pH 3.0-4.3 and 25°C. The interactions were monitored by means of u.v.-VIS spectra and their different behaviours were highlighted by following changes in absorbance over a range of wavelengths (Dk and DA). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.

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Some anthocyanins, both commercial delphinidin-3-O-b-d-glucoside chloride and cyanidin-3-O-b-d-rutinoside chloride (Dp3glu and Cy3rut) and extracted from plants, were adsorbed by gluten or its fractions to carry out a study that can be considered a premise to estimate the potential effect on bioavailability of anthocyanin adsorption. This process was studied by means of adsorption kinetics and isotherms. Among the parameters determining adsorption, the temperature and the pH value were evaluated. The data show that gluten and its fraction have a great adsorption capacity (about 1.0 mg g )1 of gluten). The results indicate that the structure of the anthocyanins plays an important role in their adsorption by gluten or its fractions; in fact, the adsorption kinetics show that Dp3glu is more adsorbed than Cy3rut. The isotherms of anthocyanin adsorption by gluten indicate the presence of a strong interaction between the two types of molecules. This could be an important finding to obtain functionalised-based gluten products.

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