Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio
Year: 2026
Type: article
Abstract: The structure- and dose-dependent effects of phenolic copigments on the functional behavior of spray-dried anthocyanin formulations remain insufficiently resolved. This study compared phenolic copigments from different structural classes (ferulic acid, (−)-epicatechin, and rutin), applied at pigment-to-copigment ratios of 1:1, 1:2 and 1:4, in spray-dried multicomponent blueberry anthocyanin powders. Powders were analyzed for morphology, physicochemical properties, phenolic composition and retention, hydration resistance, and coloring power. Copigment structure and ratio differentially modulated these properties. (−)-Epicatechin produced the highest anthocyanin and phenolic encapsulation efficiencies (91% and 93%, respectively), antioxidant capacity (4.1 mmol Trolox equivalents/100 g powder), and the lowest hydration rate constant ( k h = 2.33 × 10 −2 s −1 ). Ferulic acid promoted the greatest phenolic enrichment (14.6 mg/g powder), anthocyanin retention during drying (77%), and darkest bluish hues after reconstitution. Rutin showed moderate retention and milder color modulation. Overall, copigment selection enabled tailored spray-dried anthocyanin colorants for acidic food systems, although long-term formulation stability, validation in representative food matrices, and process scale-up require further investigation.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,470
Award: G2261268084
OpenAlex ID: W7220654378