Anthocyanin Microcapsule from Clitoria ternatea: Potential Bio‑preservative and Blue Colorant for Baked Food Products

摘要

The stability of anthocyanins is greatly affected by pH and temperature, and thus their application in food products is limited.This study was aimed to develop an antibacterial food colorant using anthocyanin from Clitoria ternatea flowers byapplying microencapsulation technology. Maltodextrin was used as a carrier agent in the spray drying process. The anthocyaninmicrocapsule was durable to the light exposure up to 21 days, and the best color stability was observed between thetemperature range of − 20 °C to 4 °C. However, the color was sustained with approximately 50% of the stability index after1 day exposure at 80 °C and 180 °C. On disk diffusion assay, the anthocyanin microcapsule manifested a broad-spectrumantibacterial activity against Gram-bacteria. According to minimal inhibitory concentration (MIC) and minimal bactericidalconcentration (MBC) assay, anthocyanin microcapsule exhibited bactericidal activity on all test bacteria, with the lowest MICand MBC observed on Escherichia coli. The application of anthocyanin microcapsule on muffins has shown a significantinhibitory activity on foodborne bacteria. This study revealed the potential of C. ternatea anthocyanin microcapsule as abio-preservative, which can prolong the shelf life of baked food products.