Abstract
This study aimed to develop double emulsions enriched with anthocyanins extracted from juçara, a fruit rich in bioactive compounds with antioxidant properties. Anthocyanins are promising natural colorants but present instability to pH and temperature variations, limiting their application. Encapsulation in double emulsions (W/O/W) is an effective solution to increase the stability and retention of these compounds. The main objective was to develop and evaluate the stability of the double emulsions, aiming to protect the anthocyanins during processing. The methodology included the anthocyanins extraction from juçara and the formation of primary emulsions, followed by incorporation into external aqueous phases, testing different (W/O)/W proportions and concentrations of Arabic gum. The most stable double emulsion showed higher anthocyanin retention, with an encapsulation efficiency of 98.04%. The double emulsion system proved effective in protecting anthocyanins against different pHs, temperatures, and storage times, highlighting its potential for application as natural colorants in foods.
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