A NEW NATURAL FOOD DYE: MICROENCAPSULATED CORNELIAN CHERRY BIOACTIVE COMPOUNDS

Abstract

Cornus mas (CM) is one of the four edible fruits of the Cornus genus, a rich source of biologically active compounds (BACs) such as vitamins (like vitamin C), carotenoids, iridoids, and phenolics (phenolic acids, anthocyanins, and other flavonoids). This study aimed to analyse the improvement of the stability of CM anthocyanins by microencapsulation, in order to propose a new natural food dye. Microencapsulation using a mixture of whey protein isolate (WPI) and chitosan (CH) as wall materials has been applied to protect anthocyanins against external factors (e.g., light, temperature, storage, etc.). Two experimental variants of microencapsulated powders, WPI:CH = 1:1 (CH1) and WPI:CH = 1:2 (CH2), were realised by varying the wall materials ratio. The cornelian cherry fruit concentrated extract was evaluated for its phytochemical, colourimetric, and antioxidant capacities. Due to the excellent anthocyanin encapsulation effectiveness (74.29 – 88.71%), the wall materials utilised for both powders can be considered effective choices to safeguard the anthocyanins. All tests performed on the microencapsulated powders demonstrated that both suggested experimental forms can serve as a healthy substitute for artificial food additives. The incorporation of cornelian cherry fruit extract and microencapsulated powders into a food matrix (jelly candies) allowed examination of their effectiveness. The colour analysis rigorously characterised all the colour parameters related to red nuances (due to anthocyanins content, such as cyanidin-3-glucoside) and yellow nuances (associated with carotenoids content).