Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

•Copigment sources and sweeteners caused significant differences in colour stability.•The highest anthocyanin stability was found in the sample sweetened with honey (SNH).•Addition of copigment sources into SNH reduced the anthocyanin stability.•Sour cherry stem extract led to stable copigmentation when used maltose and sucrose.•Pelargonidin-based anthocyanins were responsible for copigmentation in the nectars.