Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

► Jambolan anthocyanins possess low colour intensity. ► Intermolecular copigmentation enhances the colour intensity of anthocyanins. ► Intermolecular copigmentation increases the colour stability of anthocyanins. ► Incorporating of anthocyanins in the beverage models reveals antioxidant capacity.