Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules.

Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.