Practice question
A food technologist is developing a beverage using natural pigments extracted from berries. During storage, the color changes from bright red to bluish-purple due to pH alteration. Which pigment is most likely responsible, and why?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Chlorophyll, due to magnesium displacement
- 2Anthocyanin, due to pH-dependent structural transformation✓
- 3Carotenoid, due to oxidation
- 4Betalain, due to thermal degradation
Correct answer
Anthocyanin, due to pH-dependent structural transformation
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