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<p>Anthocyanins from <i>Clitoria ternatea</i> L. (butterfly pea flower) are promising natural blue colorants; however, their application in food systems is limited by poor stability during processing and storage. This study aimed to enhance anthocyanin stability through optimized extraction followed by spray-drying microencapsulation. Three extraction techniques, namely pectinase-assisted extraction (PAE), ultrasound-assisted extraction (UAE), and hot water extraction (HWE), were comparatively evaluated. Among these methods, PAE exhibited superior performance, achieving the highest extraction efficiency (91.5%) and anthocyanin concentration (137.0&#xa0;mg/L). The optimized extract was subsequently microencapsulated using maltodextrin (MD) and gum arabic (GA) at varying ratios (20:80, 30:70, 40:60, 50:50, 60:40) through spray drying. High-performance liquid chromatography (HPLC) confirmed the presence of anthocyanins, predominantly delphinidin-based compounds. The MD: GA ratio of 20:80 processed at an inlet temperature of 175&#xa0;°C resulted in maximum anthocyanin retention (225&#xa0;mg/g) and encapsulation efficiency (86.60%). The resulting microcapsules exhibited high solubility (98.26%), improved emulsion stability (0.76), and predominantly spherical morphology with minimal surface defects. Stability studies demonstrated that microencapsulation enhanced anthocyanin protection against environmental stress, retaining up to 87.6% under light exposure and 91% after 32 days of storage. These findings suggest that integrating enzyme-assisted extraction with spray-drying microencapsulation offers an effective strategy for improving anthocyanin stability for potential food applications.</p>

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Enzyme-assisted extraction and spray-drying microencapsulation of Clitoria ternatea anthocyanins: process optimization and stability evaluation

  • 期刊论文

  • 发表日期：

    2026年5月18日

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  • P Preetha,
  • S Peratchi Selvi,
  • P Sudha,
  • S Parveen,
  • G Amuthaselvi,
  • R Arulmari,
  • M Balakrishnan,
  • B Ravi Prakash,
  • G Jeevarathinam,
  • R. Pandiselvam

摘要

Anthocyanins from Clitoria ternatea L. (butterfly pea flower) are promising natural blue colorants; however, their application in food systems is limited by poor stability during processing and storage. This study aimed to enhance anthocyanin stability through optimized extraction followed by spray-drying microencapsulation. Three extraction techniques, namely pectinase-assisted extraction (PAE), ultrasound-assisted extraction (UAE), and hot water extraction (HWE), were comparatively evaluated. Among these methods, PAE exhibited superior performance, achieving the highest extraction efficiency (91.5%) and anthocyanin concentration (137.0 mg/L). The optimized extract was subsequently microencapsulated using maltodextrin (MD) and gum arabic (GA) at varying ratios (20:80, 30:70, 40:60, 50:50, 60:40) through spray drying. High-performance liquid chromatography (HPLC) confirmed the presence of anthocyanins, predominantly delphinidin-based compounds. The MD: GA ratio of 20:80 processed at an inlet temperature of 175 °C resulted in maximum anthocyanin retention (225 mg/g) and encapsulation efficiency (86.60%). The resulting microcapsules exhibited high solubility (98.26%), improved emulsion stability (0.76), and predominantly spherical morphology with minimal surface defects. Stability studies demonstrated that microencapsulation enhanced anthocyanin protection against environmental stress, retaining up to 87.6% under light exposure and 91% after 32 days of storage. These findings suggest that integrating enzyme-assisted extraction with spray-drying microencapsulation offers an effective strategy for improving anthocyanin stability for potential food applications.