IMPROVED STABILITY OF BUTTERFLY PEA ANTHOCYANINS 7 CONCLUSIONS Stabilization of the natu ral anthocyanin extract derived from butterfl y pea was succes- sively carried out by using the biopolymeric wall system comprising MD and GA at 3/1 ratio. The most optimized stabilization procedure was mixing the anthocyanin extract Figure 2. TAC of the BP extract i n biopolymeric walls (1/4) (A) without and (B) with acidifi ed conditions.

JOURNAL OF COSMETIC SCIENCE 8 with the prepared biopolymeric wall at 1/5 ratio under pH 2. Reduction of TAC was sup- pressed to 12.04% ± 4.49% in comparison with 85.37% ± 0.22% reduction of the un- protected BP extract. The quality was not only retained in terms of TAC but also included color. Most correspondence color parameters of anthocyanins a* and h were shifted only 4.76% ± 0.00% and 0.28% ± 0.00%, respectively. The natural colorants, anthocyanins, Figure 3. TAC of the BP extract in biopolymeric walls (1/5) (A) without and (B) with acidifi ed conditions.

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