Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated into yoghurt and soft candy to evaluate anthocyanin and color stability during refrigerated and ambient storage, respectively. In yoghurt, copigmentation with curly protein nanofibrils resulted in the highest anthocyanin retention and the most stable red color during storage, whereas linear nanofibrils provided more limited protection. Changes in color characteristics indicated that curly nanofibrils were more effective in preserving the red hue and color quality. In soft candy, samples containing copigmented anthocyanins showed significantly lower anthocyanin degradation and improved color stability compared with both natural and synthetic control colorants. Although a gradual reduction in color saturation was observed in all formulations during storage, copigmented systems—particularly those containing curly nanofibrils—exhibited slower color deterioration. The results demonstrate that protein nanofibrils, especially curly structures, are promising natural carriers for improving anthocyanin stability and maintaining overall colour quality in dairy and confectionery products.
Eyiz et al. (Thu,) studied this question.