Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 Mar 26;30(7):1467.
doi: 10.3390/molecules30071467.

Influence of Copigmentation and Encapsulation on Stability and Antioxidant Activity of Anthocyanins from Blue and Pink Cornflower (Centaurea cyanus L.) Flowers

Aleksandra Popowska  1 , Joanna Oracz  1
Affiliations

Influence of Copigmentation and Encapsulation on Stability and Antioxidant Activity of Anthocyanins from Blue and Pink Cornflower (Centaurea cyanus L.) Flowers

Aleksandra Popowska et al. Molecules. .

Abstract

The aim of this study was to determine the optimal conditions for copigmentation and encapsulation of anthocyanins extracted from blue and pink cornflower (Centaurea cyanus L.) flowers and to produce encapsulates resistant to environmental factors. Extracts rich in anthocyanins were encapsulated using spray-drying and sublimation techniques. Baicalin and chlorogenic acid were successfully used as copigmentation agents for blue and pink cornflower anthocyanins. The extracts and encapsulates obtained were subjected to stability tests to assess the stability of color and changes in total anthocyanins content, total phenolic compounds content, and antioxidant activity under exposure to high temperature and UV radiation. The developed encapsulation method effectively protects anthocyanins from adverse environmental conditions. The obtained preparations were characterized by a high content of anthocyanins and phenolic compounds as well as a strong antioxidant potential. The highest stability was demonstrated by anthocyanin encapsulates isolated from the pink flowers of the cornflower, obtained by spray-drying with the addition of a copigment (chlorogenic acid or baicalin) and with a weight ratio of anthocyanin extract to carrier of 1:10. The results of this study suggest that anthocyanin preparations from cornflower, after encapsulation and copigmentation with baicalin or chlorogenic acid, can be used as stable colorants in the food industry as well as functional ingredients providing high levels of antioxidant activity.

Keywords: anthocyanins; copigmentation; cornflower; encapsulation.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
The content of individual anthocyanins and other phenolic compounds in the extracts of blue and pink cornflower flowers (mg/g dry weight), (a) blue variety, (b) pink variety.
Figure 2
Figure 2
Absorption spectra of anthocyanins/copigments solutions in different molar ratios: (a) anthocyanins from blue cornflower/baicalin solutions; (b) anthocyanins from blue cornflower/chlorogenic acid solutions; (c) anthocyanins from pink cornflower/baicalin solutions; (d) anthocyanins from pink cornflower/chlorogenic acid solutions.
Figure 3
Figure 3
Changes in the total anthocyanin content of blue cornflower extracts and encapsulates during thermal and light treatments, expressed as percentage.
Figure 4
Figure 4
Changes in the total anthocyanin content of pink cornflower extracts and encapsulates during thermal and light treatments, expressed as percentage.
Figure 5
Figure 5
Changes in the total phenolic compounds content of blue cornflower extracts and encapsulates during thermal and light treatments, expressed as percentage.
Figure 6
Figure 6
Changes in the total phenolic compounds content of pink cornflower extracts and encapsulates during thermal and light treatments, expressed as percentage.
See this image and copyright information in PMC

References

    1. Grajeda-Iglesias C., Figueroa-Espinoza M., Barouh N., Barea B., Fernandes A., de Freitas V., Salas E. Isolation and characterization of anthocyanins from Hibiscus sabdariffa flowers. J. Nat. Prod. 2016;79:1709–1718. - PubMed
    1. Khoo H.E., Azlan A., Tang S.T., Lim S.M. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr. Res. 2017;61:1361779. - PMC - PubMed
    1. Mattioli R., Francioso A., Mosca L., Silva P. Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules. 2020;25:3809. doi: 10.3390/molecules25173809. - DOI - PMC - PubMed
    1. Gamage G., Lim Y., Choo W. Anthocyanins from Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity and Applications. Front. Plant Sci. 2021;12:792303. - PMC - PubMed
    1. Kanha N., Regenstein J.M., Surawang S., Pitchakarn P., Laokuldilok T. Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions. Food Chem. 2021;15:340. - PubMed

Supplementary concepts

LinkOut - more resources