The pH value is an important factor that affects the color quality of anthocyanin-pigmented products. The chemical degrading or color fading of anthocyanins is highly pH dependent (Zhao, Dong, Chen, Liu, & Guo, 2008). The thermal stability of black carrot anthocyanins significantly decreases at pH values above 5.0 (Kirca, Ozkan, & Cemeroglu, 2007). The maximum
formation of vitisin A ranges from pH 2.7e3.0, which changes the color of the model solution and expresses approximately 11 (at pH 3) to 14 times (at pH 2) more color than the normal anthocyanins (Romero & Bakker, 1999).