Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.

中文翻译：

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麦芽糖糊精和波斯胶作为壁材，单宁酸作为共色素对包埋酸樱桃花青素微胶囊部分性能的影响


由于花青素的不稳定性，它们作为天然着色剂的应用受到限制。为了提高其稳定性，从酸樱桃中提取的花色苷与单宁酸以不同的摩尔比共着色。最佳花青素：共色素摩尔比确定为 1：0.25。随后，非共色素和共色素花青素（使用最佳单宁酸摩尔浓度）用单独的麦芽糖糊精（T1 和 T2）或麦芽糖糊精和波斯胶的组合（T3 和 T4）喷雾干燥。T2 和 T4 中的花青素保留率分别约为 53 % 和 38 %，高于非共色素样品。所有粉末均表现出高包埋效率 （>90.37 %）。对花青素进行的 28 天稳定性测试表明，当使用麦芽糖糊精时，光照对降低花青素含量没有影响。因此，花青素与单宁酸的共色素化，结合在麦芽糖糊精中的包埋，为生产稳定的天然着色剂提供了一种很有前途的方法。