The significance of natural food colorants such as Roselle anthocyanins had been known for decades. However their stability in and out of food systems is still a challenge. This work was aimed at mitigating this phenomenon.Various solvent extracted, microencapsulated in native corn starch and freeze dried samples [ethanol acidified with 1% citric acid (FDMEE), 2% citric acid solution (FDMCE) as well as distilled water (FDMWE) ] were prepared using standard techniques. These were kept under room temperature conditions for eight weeks and physicochemical evaluations conducted periodically. Some of these were utilized (1% inclusion) in the production of jam and evaluated by a 30 man sensory panel.Colour intensity indicated by Chroma Values (a * ) of microencapsulated samples were: FDMEE (2.20 + 0.01), FDMCE (3.05 + 0.02) and FDMWE (1.98 + 0.00). Analysis of total soluble solids ( 0 Brix), titratable acidity (% citric acid) and anthocyanins (mg/100g) in this order gave the following FDMEE (5.1+0.00, 15.35+0.2, 968.53+0.26); FDMCE (5.5+0.00, 18.41+0.16, 1217.13); FDMWE (4.8 + 0.00, 13.93 + 0.14, 882.51 + 0.44). These values were significantly different from their non-encapsulated equivalents (p<0.05). Sensory scores for jam containing microencapsulated extract compared favourably with the non-encapsulated inclusive samples.Freeze dried microencapsulated anthocyanins in native corn starch is colour stable and valuable in the production of acceptable jam.
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