Co‐encapsulation of anthocyanins extracted from grape skins ( Vitis vinifera var. Syrah) and α‐tocopherol via spray drying

Abstract

Color is one of the most important characteristics of food. Moreover, color is considered as an indicator of product quality and plays a crucial role in food acceptance (Syamila et al., 2019). Many products are colored using synthetic food dyes (Guneser, 2016). However, the use of natural dyes is trending in the current market because of consumer concerns regarding the safety of artificial dyes, which is reinforced by the potential health benefits of natural pigments (Rodriguez-Amaya, 2016). Thus, anthocyanins have attracted increasing interest from food-processing industries as an alternative for synthetic dyes (Shaddel et al., 2018;Zhang et al., 2020).Anthocyanins are widely distributed in nature, namely in plant seeds, barks, and fruits (Shaddel et al., 2018). Although the general purpose of food colorants is to provide color, anthocyanins are considered to be value-added colorants as they are potent antioxidants