{
  "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 scaleup require further investigation.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "name": "Marcos Vázquez-González"
    },
    {
      "name": "M. Luisa Escudero-Gilete"
    },
    {
      "name": "Louise E Kurozawa"
    },
    {
      "name": "Carine Le Bourvellec"
    },
    {
      "name": "Belén Gordillo"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/8kt17a8frg466.bib",
  "cited_by": 0,
  "doi": "10.1016/j.ifset.2026.104785",
  "fulltext_url": null,
  "id": "8kt17a8frg466",
  "issns": [
    "1466-8564",
    "1878-5522"
  ],
  "landing_url": "https://hal.inrae.fr/hal-05787992v1",
  "language": "en",
  "licence": "CC-BY-NC-SA-4.0",
  "licence_label": "CC BY-NC-SA 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-sa/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "1.sdv.aen"
    ],
    [
      "openalex",
      "1106|Microencapsulation and Drying Processes"
    ]
  ],
  "openalex": "W7220654378",
  "pdf_url": "https://hal.inrae.fr/hal-05787992/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-09",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/8kt17a8frg466.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:51Z",
      "native_id": "hal-05787992",
      "source": "hal",
      "url": "https://hal.inrae.fr/hal-05787992v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    },
    {
      "field": "medicine",
      "origin": "hal:1.sdv.aen",
      "subfield": "nutrition"
    }
  ],
  "title": "Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio",
  "title_text": "Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:51Z",
  "url": "https://research.draconitic.com/paper/8kt17a8frg466",
  "venue": "Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies",
  "versions": []
}