Effect of polysaccharides on the colour of anthocyanins

The effect of a variety of plant polysaccharides and sugars on anthocyanin colour was investigated. The colour intensity (absorbance), but not the λmax, of solutions of different anthocyanins was found to be diminished in the presence of amylose, amylopectin and α- and β-cyclodextrins whilst glucose, maltose and sucrose caused an increase in colour. This colour change was more apparent at pH 4 than at pH 2.