Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy.

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl) were used.