Improved Stability of Butterfly Pea Anthocyanins with Biopolymeric Walls.

Abstract

Butterfly pea (Clitoria ternatea) anthocyanins are important natural food colorants. However, the instability hinders industrial applications. The butterfly pea anthocyanin extract was prepared and mixed with biopolymeric wall systems such as maltodextrin (MD) and gum arabic (GA), MD and gelatin (GE), and MD and guar gum at 1/4 and 1/5 ratios with or without acidified condition, and assessed using the accelerated stability test. The total anthocyanin content (TAC) and color were reassessed. The biopolymeric walls of MD and GA (1/5) under acidified condition exhibited best stability enhancement in comparison with the unprotected one (12.04% ± 4.49% and 85.37% ± 0.22% TAC reduction, respectively). a* and b shifts of the protected system were 4.76% ± 0.00% and 0.28% ± 0.00%, respectively. The particle size of this system was 95.44 ± 1.57 µm. This stabilized anthocyanin extract can, therefore, be used in food, pharmaceutical, and cosmetic industries.