Microencapsulation of Caucasian blueberries (Vaccinium arctostaphylos L.) anthocyanins: Colour stability in varying storage conditions

Abstract

AbstractThe aim of this study was to investigate the extraction of anthocyanins from the fruits of Caucasian blueberry (Vaccinium arctostaphylos L.) and examine the colour stability of anthocyanins encapsulated through spray drying in model systems. The trials were conducted to determine the optimal conditions for anthocyanin extraction using an ultrasonic water bath at temperatures of 25, 50 and 75°C. The ideal anthocyanin extraction occurred at 25°C using 100% acetone in an ultrasonic bath for 15 min at 35 kHz. Anthocyanin concentrations were evaluated using the pH differential method. The extracted anthocyanins were encapsulated through spray drying with maltodextrin as the encapsulating material. The encapsulation efficiency was 80.4 ± 0.20%, and the anthocyanin retention rate was 83.0 ± 0.76%. The coloured capsules were added to model systems with pH values of 4.50, 5.00, 5.50 and 6.00. The colour values (L* 50.16 ± 0.05, a* 4.08 ± 0.04, b* −9.35 ± 0.01, H° 293.57 ± 0.15, C* 10.20 ± 0.03) were measured during varying storage conditions. The results showed, that colour loss began on the fifth day and this was accelerated with higher temperatures and pH values. It was found that encapsulation significantly preserved the stability of the blue colour and the loss of the blue colour followed first‐order reaction kinetics. The study showed that the blue colour of microcapsules was best preserved at pH 5.00 at 25°C. In this case, the measured total colour change (∆E) was 5.86, the activation energy (Ea) was 37.64 kJ/mol, and the half‐life (t1/2) was determined to be 19.08 days.