Microencapsulation of anthocyanin pigment present in Garcinia indica Choisy was carried out with maltodextrin of various dextrose equivalents (DE 06, 19, 21, and 33) and other additives such as gum acacia and tricalcium phosphate to enhance the stability of the pigment. The microencapsulated pigment containing 5.0% maltodextrin DE 21, 0.25% gum acacia, and 0.25% tricalcium phosphate was found to have lowest hygroscopic moisture content (4.38%), highest antioxidant activity (69.90%), and highest anthocyanin content (485 mg/100 g). The glass transition temperature was 44.59°C. The sorption isotherms for microencapsulated powder showed that the samples were stable up to water activity less than 0.43. The scanning electron microscope structures depicted that the particle size ranged from 5 to 50 μm with smooth spheres. Storage at 4°C increased the half-life twofold compared to that of the spray-dried product kept at ambient temperature (25°C).

Kokum (Garcinia indica Choisy), a tropical fruit, is a potential source of anthocyanin, which has a great potential as a natural colorant. The major acid present in it is hydroxy citric acid, which is used as an antiobesity ingredient in pharmaceutical industries. The fruit also contains garcinol, a polyisoprenylated benzophenone derivative, which is an antioxidant and has a chelating activity. It is used in making health beverages or squash and jellies like products. The review highlights the bioactive constituents present in kokum fruit and also discusses the extraction, purification and concentration of anthocyanins from kokum and its applications in foods.