Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation.

[Display omitted] • Spray-drying stabilization of Poppy-pollen (PP) pigments and phytochemical was done. • Antioxidant, thermal and photo-stability of PP extract increased during storage. • The color indices and sensory perception of fortified gummy-candies were improved. In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84–93%), anthocyanins (71–83%), and also antioxidant activity of extract in inhibiting DPPH (68–80%), ABTS (74–95%), OH (63–74%) radicals and reducing power (84–95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception. [ABSTRACT FROM AUTHOR]