Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio
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.
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BibTeX
@article{vazquezgonzalez2026modulation,
title = {{Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio}},
author = {Marcos Vázquez-González and M. Luisa Escudero-Gilete and Louise E Kurozawa and Carine Le Bourvellec and Belén Gordillo},
journal = {Innovative Food Science \& Emerging Technologies / Innovative Food Science and Emerging Technologies},
year = {2026},
month = oct,
doi = {10.1016/j.ifset.2026.104785},
url = {https://hal.inrae.fr/hal-05787992v1},
note = {CC BY-NC-SA 4.0},
}
RIS
TY - JOUR
TI - Modulation of bioactive composition and color functionality of copigmented blueberry anthocyanins encapsulated by spray drying: Effect of copigment structure and ratio
AU - Marcos Vázquez-González
AU - M. Luisa Escudero-Gilete
AU - Louise E Kurozawa
AU - Carine Le Bourvellec
AU - Belén Gordillo
PY - 2026
DA - 2026/10/09
JO - Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
DO - 10.1016/j.ifset.2026.104785
UR - https://hal.inrae.fr/hal-05787992v1
AB - 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.
SN - 1466-8564
SN - 1878-5522
ER -