Effects of Metal Ions on the Stabilization of Anthocyanin Pigments Powder from Butterfly Pea Flowers
Year: 2025
Type: article
Abstract: Butterfly pea (Clitoria ternatea L.) flowers have been recognized as a natural source of anthocyanins, particularly delphinidin, which is used as a natural colorant but is highly susceptible to degradation influenced by environmental factors such as pH and temperature. In this study, the co-pigmentation of butterfly pea anthocyanins with metal ions (Al3+, Fe2+, Zn2+, Mg2+, and Ca2+) was evaluated under pH conditions of 4, 7, and 10, using a non-metal control for comparison. Total anthocyanin content (TAC), percentage of yield, and color measurement (L*, a*, b*, ΔE) were analyzed before and after accelerated heat and cooling cycle stability testing. The highest TAC (35.8 mg/L) and percentage of yield (98.95%) were obtained with Al3+ at pH 4. Minimal ΔE values (0.11–0.17) were observed in Al3+treated samples across all pH levels, indicating excellent color stability, whereas significant color degradation (ΔE 4.64–8.29) was observed in the control group. These results indicate that anthocyanin stability can be significantly enhanced by Al3+, followed by Fe2+ and Zn2+, suggesting the potential of metal-assisted co-pigmentation in improving the stability and functionality of natural colorants for applications in food, cosmetics, and related industries.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7116861645
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