Encapsulation and copigmentation effects on sour cherry anthocyanin color stability in beverages

Sour cherry is a valuable source of anthocyanins. Their utilization in food systems is constrained by the low stability of these pigments. This research builds upon our earlier study that examined how carrier agents (maltodextrin and maltodextrin combined with Persian gum) and tannic acid, as a copigment, influence the characteristics of anthocyanins in sour cherry in spray-dried powders. All formulations exhibited encapsulation efficiencies exceeding ۹۰.۳۷% and high solubility (> ۹۹.۹۴%). The anthocyanin retention in copigmented samples encapsulated with maltodextrin or maltodextrin + Persian gum was ۵۳.۲۳% and ۳۸.۱۳%, respectively, both of which were higher than those observed in the non-copigmented counterparts. This study aimed to assess the color stability of sour cherry anthocyanin powders under three different storage conditions and to examine their color stability in model beverages. All powders showed ΔE values of ۱.۵–۵ with similar color retention across different storage conditions. However, powders produced with maltodextrin + Persian gum carriers (without tannic acid) showed greater color loss after ۲۸ days, consistent with the reduced anthocyanin stability. After ۴۹ days, the color stability of beverages containing anthocyanin powders was comparable to that of control beverages formulated with fresh anthocyanin extract (with/without tannic acid). This effect likely arises from copigmentation complex disruption during pasteurization, the standardized acidic pH that levels anthocyanin stability, and matrix interactions that hinder copigmentation. In pasteurized acidic beverages, copigmentation offers limited color stability, making processing and matrix optimization crucial for anthocyanin protection. For commercialization, drying with carriers like maltodextrin is preferable to fresh extracts.

Keywords:

Maltodextrin , Persian gum , Spray drying , Tannic acid