Stability of Phenolic Compounds Present in Aqueous Jambolan Extract Microencapsulated by Spray Drying and Application as a Natural Food Coloring

Contemporary society is increasingly interested in topics related to healthy eating. Cases of poisoning, allergies, and adverse reactions related to the consumption of synthetic dyes have driven the development of new technologies for the use of natural dyes. In this context, the objective of this research is to evaluate the stability of jambolan extract (Syzygium cumini (L.) Skeels) microencapsulated by atomization and stored at two temperatures (5 °C and 28 °C), for 90 days, and without lighting. Analyses of total phenolic content, total anthocyanins, and instrumental color were carried out every 15 days. The microencapsulated extract was used to color gelatin powder as an alternative to synthetic dyes. Jambolan extract microcapsules showed high solubility (90%) and had average diameters ranging from 16.75 to 23.35 μm and considerable levels of phenolic compounds (522 mg GAE/100 g) and anthocyanins (128.90 mg/100 g). It also showed high encapsulation efficiency of phenolic compounds (89.23%) and anthocyanins (94.56%). At the end of the storage time, the total phenolic and total anthocyanin contents of the gelatin produced were significantly reduced, from 350.45 mg EAG/100 g and 481.48 mg/100 g to 194.39 mg EAG/100 g and 217.70 mg EAG/100 g, respectively. Even with the decrease, the final product presented a visible shadow at the end of the storage time. Although there was a decrease in ΔE in gelatin powder during storage, the addition of 7% natural coloring to the powder from microencapsulated jambolan extract resulted in an intense and bright color and a high concentration of anthocyanins.