Effect of ferulic acid copigmentation during spray-drying encapsulation on the functionality of anthocyanin colorants from different natural sources

Novel clean-label formulations integrating synergistic stabilization strategies may help to enhance anthocyanin functionality and expand their applications. This study assesses the combined effect of ferulic acid copigmentation (pigment-to-copigment ratio 1:5) and spray-drying encapsulation on anthocyanin-rich colorants from different sources: blueberry (BB), blackberry (BK) and red grape (RG). Physicochemical, bioactive, and coloring properties of BB, BK, and RG non-copigmented and ferulic-acid-copigmented powders were compared, and their phenolic and color stability was evaluated in an alcoholic model beverage (30-day storage, 20 °C, darkness). Ferulic acid increased phenolic content and antioxidant capacity of BB, BK, and RG powders, while its capacity to enhance anthocyanin retention was source-dependent. Among copigmented powders, BB showed the highest anthocyanin encapsulation efficiency (87%), whereas RG showed the highest ferulic acid retention during spray drying (49%). Upon beverage reconstitution, copigmented powders produced source-dependent color changes, with BB encapsulates providing the highest bluish color intensity, with a perceptible increase ( ΔE ⁎ ab = 4.9). Beverages enriched with non-copigmented powders showed higher monomeric anthocyanin retention during storage, particularly with BB (92%), whereas those containing copigmented powders developed a greater proportion of polymeric color, especially with RG (40%). Results highlight the source-dependent effects of ferulic acid as a copigment in combination with spray-drying encapsulation, indicating that the selection of the plant source is a key factor for optimizing this promising synergistic strategy for natural colorants.