Stabilized anthocyanin natural red pigments from fruit pomace for beverage production

Overview

This solution delivers a sustainable method for producing stable, natural red pigments from fruit pomace using β-cyclodextrin encapsulation. Anthocyanins are water-soluble plant pigments responsible for red and purple-blue colors, and they offer a promising natural alternative to synthetic food colorants while providing potential health and functional benefits. The technology addresses a key industry challenge: anthocyanins are naturally unstable and lose color during processing and storage. By using β-cyclodextrin as both an extraction and stabilization medium, the process protects pigment integrity and enables practical application in beverages and other food systems.

The approach supports clean-label product development, valorizes agricultural by-products such as fruit pomace, and aligns with growing consumer demand for natural ingredients. In addition to color, the encapsulated extracts retain bioactive compounds that may contribute antimicrobial properties and sensory masking benefits in finished beverages.

Technical specifications

Extraction process:

• Anthocyanins are extracted from red fruit pomace using aqueous β-cyclodextrin solutions
• The method is sustainable, water-based, and avoids harsh organic solvents
• Extraction conditions can be optimized for yield and pigment profile

Stabilization mechanism:

• β-cyclodextrin encapsulates anthocyanin molecules, forming host-guest complexes that protect them from degradation
• FTIR spectroscopy confirmed interactions between cyclodextrin and anthocyanins, supporting the protective effect
• Encapsulation improves color retention under varying pH and metal ion conditions

Analytical validation:

• A novel liquid chromatography method (LC-QTOF-MS) was developed to characterize anthocyanin content
• Stability testing was conducted under different pH and metal ion conditions
• Extracts were evaluated as colorants in two food model systems
• A stable red beverage was successfully produced using β-cyclodextrin extract combined with low-temperature storage

Additional functional properties:

• High bioactive compound content supports potential antimicrobial activity
• β-cyclodextrin acts as a masking agent, improving the sensory profile of beverages by reducing bitterness or off-notes

Technology readiness level

The technology has been validated at the laboratory scale, with demonstrated extraction, stabilization, and application in food model systems. Future validation will focus on scaling the extraction process, developing a dried extract form using a novel solvent, verifying color retention under pasteurization and storage, evaluating antimicrobial activity, and confirming sensory acceptability in finished beverages. The current stage represents proof-of-concept with a clear pathway toward pilot-scale production and commercial application in the food and beverage industry.