Effect of Co-Pigmentation on Anthocyanin Stability in Roselle Petal Extract Under Heat Treatment

Abstract

Hibiscus sabdariffa L., also known as roselle, is a plant that contains anthocyanins used in the culinary and pharmaceutical sectors as both natural colourants and pharmacologically active substances. Consumer demand for natural food colourants is rising due to a preference for healthier and cleaner label ingredients. However, their sensitivity to heat, light, and pH limits their application in food products. Co-pigmentation, a natural phenomenon where anthocyanins interact with other molecules, is a promising strategy to enhance anthocyanin stability through interactions with other molecules, thus preventing colour fading.