Salati Shirin, Moshfegh Niloofar, Vaseghi-Baba Farzaneh, Niakousari Mehrdad, Mazloomi Seyed Mohammad, Hosseini Seyed Mohammad Hashem, Abbasi Azam
Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition Research Center Shiraz University of Medical Sciences Shiraz Iran.
Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran.
Food Sci Nutr. 2025 May 30;13(6):e70365. doi: 10.1002/fsn3.70365. eCollection 2025 Jun.
Anthocyanins are valuable natural colorants but are inherently unstable when exposed to external factors. This study aimed to enhance the stability of sour cherry anthocyanins through copigmentation with tannic acid (TA) at a ratio of 1:0.25 (anthocyanin:TA), followed by encapsulation using maltodextrin (MD) or a combination of MD and Arabic gum (AG) in a 90:10 (w/w) ratio via spray drying. The resulting powders exhibited high encapsulation efficiency (97.27%-98.92%), low water activity, and excellent solubility (> 99.98%). Among the treatments, the copigmented anthocyanin powder encapsulated with the MD-AG mixture showed significantly higher and chroma values, indicating a more intense red coloration. After 28 days of storage under three different conditions, the copigmented samples retained significantly more anthocyanin compared to noncopigmented samples. In model beverages, color stability remained consistent over 49 days of storage for both the encapsulated powders and the controls (anthocyanin extracts with or without TA). In conclusion, copigmentation with TA combined with encapsulation using MD-AG wall materials presents an effective strategy for enhancing the stability and color retention of sour cherry anthocyanins.
花青素是有价值的天然色素，但在暴露于外部因素时本质上不稳定。本研究旨在通过以1:0.25（花青素:单宁酸）的比例与单宁酸（TA）共色素化来提高酸樱桃花青素的稳定性，随后通过喷雾干燥使用麦芽糊精（MD）或90:10（w/w）比例的MD与阿拉伯胶（AG）的组合进行包封。所得粉末表现出高包封效率（97.27%-98.92%）、低水分活度和优异的溶解性（>99.98%）。在各处理中，用MD-AG混合物包封的共色素化花青素粉末显示出显著更高的亮度和色度值，表明红色更浓郁。在三种不同条件下储存28天后，与未共色素化的样品相比，共色素化的样品保留了显著更多的花青素。在模型饮料中，包封粉末和对照（含或不含TA的花青素提取物）在49天的储存期内颜色稳定性保持一致。总之，TA共色素化与使用MD-AG壁材包封相结合是提高酸樱桃花青素稳定性和颜色保留的有效策略。
