How Stable is Butterfly Pea Extract in Beverages?

Butterfly pea flower extract powder has become increasingly popular in the beverage industry due to its stunning blue hue and color-changing properties. However, many wonder about its stability in various drink formulations. In this comprehensive guide, we'll explore the factors affecting the stability of butterfly pea flower extract powder in beverages and provide tips on preserving its vibrant color.

Does butterfly pea flower extract powder fade in sunlight?

One of the primary concerns when using natural colorants like butterfly pea extract is their susceptibility to fading when exposed to light. The anthocyanins responsible for the extract's beautiful blue color are indeed sensitive to sunlight.

When exposed to direct sunlight or UV rays, the pigments in butterfly pea extract can degrade over time, leading to a gradual loss of color intensity. This phenomenon is known as photodegradation and is a common challenge for many natural food colorants.

However, the rate of fading can vary depending on several factors:

• Light intensity: Stronger, direct sunlight will cause faster fading compared to indirect or artificial light.
• Exposure duration: Longer exposure times lead to more significant color loss.
• Packaging: Opaque or UV-resistant packaging can help protect the extract from light-induced fading.
• Concentration: Higher concentrations of the extract may retain their color for longer periods.

To mitigate the effects of sunlight on butterfly pea flower extract powder in beverages, it's crucial to store products in dark or opaque containers and minimize exposure to direct light during production and storage.

Factors affecting the color stability of butterfly pea extract in drinks

While sunlight is a significant factor, several other elements can impact the stability of butterfly pea flower extract powder in beverages:

pH Levels

The pH of a beverage plays a crucial role in determining the color stability of butterfly pea extract. This extract is known for its unique color-changing properties based on pH levels:

• Acidic conditions (low pH): The extract turns pink or purple
• Neutral conditions: The extract remains blue
• Alkaline conditions (high pH): The extract takes on a greenish hue

While this color-changing ability is often utilized as a novelty feature in drinks, it can pose challenges for maintaining a consistent color over time. Beverages with fluctuating pH levels may experience unintended color changes during storage or consumption.

Temperature

Heat can significantly impact the stability of butterfly pea extract and butterfly pea flower extract powder in beverages, and high temperatures during processing or storage can accelerate the degradation of anthocyanins, leading to color fading or changes.

Cold temperatures generally help preserve the color, making butterfly pea extract more stable in refrigerated or frozen beverages. However, repeated freeze-thaw cycles can potentially affect color stability.

Oxygen Exposure

Oxidation is another factor that can affect the stability of butterfly pea extract in drinks. When exposed to oxygen, the anthocyanins in the extract can undergo chemical changes, resulting in color degradation.

Minimizing oxygen exposure during production, packaging, and storage is crucial for maintaining the vibrant color of butterfly pea-infused beverages.

Interaction with Other Ingredients

The presence of certain ingredients in a beverage formulation can impact the stability of butterfly pea extract:

• Ascorbic acid (Vitamin C): While it can act as an antioxidant, high concentrations may cause color fading.
• Minerals: Some minerals can form complexes with anthocyanins, potentially altering the color.
• Sweeteners: Certain sweeteners may affect pH levels, indirectly impacting color stability.

Careful consideration of ingredient interactions is essential when formulating beverages with butterfly pea flower extract powder.

Storage Conditions

The overall storage conditions of the beverage can significantly influence the stability of butterfly pea extract. Factors such as humidity, light exposure, and temperature fluctuations can all contribute to color degradation over time.

How to preserve the vibrant color of butterfly pea powder in beverages?

To maintain the stunning blue hue of butterfly pea extract in beverages, consider implementing the following strategies:

Optimize pH Levels

Maintaining a stable pH is crucial for preserving the desired color of butterfly pea extract in beverages. Consider the following approaches:

• Use pH stabilizers or buffers to maintain a consistent pH level throughout the product's shelf life.
• If a color-changing effect is desired, clearly communicate to consumers how the drink's appearance may change when mixed with other ingredients or over time.

Implement Proper Packaging

Choosing the right packaging can significantly impact the stability of butterfly pea flower extract powder in beverages:

• Opt for opaque or UV-resistant bottles to protect the extract from light exposure.
• Consider using oxygen-barrier materials to minimize oxidation.
• Utilize smaller serving sizes or single-serve packaging to reduce exposure time once opened.

Incorporate Antioxidants

Adding natural antioxidants to your beverage formulation can help stabilize the anthocyanins in butterfly pea extract:

• Vitamin E (tocopherols) can act as a powerful antioxidant without significantly impacting flavor.
• Rosemary extract or other herb-based antioxidants can provide additional stability.
• Be cautious with ascorbic acid (Vitamin C), as high concentrations may lead to color fading.

Optimize Processing Techniques

Adapting your production process can help preserve the vibrant color of butterfly pea extract:

• Minimize heat exposure during processing by using low-temperature pasteurization methods when possible.
• Implement nitrogen flushing or other oxygen-reduction techniques during bottling.
• Consider using high-pressure processing (HPP) for cold-pressed or raw beverages to maintain color without heat treatment.

Explore Microencapsulation

Microencapsulation technology can provide an extra layer of protection for butterfly pea extract in beverages:

• This process involves encasing the extract in tiny capsules, shielding it from environmental factors.
• Microencapsulation can improve stability against pH changes, light exposure, and oxidation.
• Work with a reputable supplier to explore microencapsulated versions of butterfly pea flower extract powder.

Conduct Stability Testing

Regular stability testing is crucial for ensuring the long-term quality of your butterfly pea-infused beverages:

• Perform accelerated shelf-life tests to predict color stability over time.
• Monitor color changes under various storage conditions to optimize packaging and formulation.
• Consider real-time stability studies for a more accurate assessment of product shelf life.​​​​​​​

Educate Consumers

Proper consumer education can help manage expectations regarding the natural variability of butterfly pea extract:

• Clearly communicate that color changes may occur due to the natural properties of the extract.
• Provide storage recommendations to help consumers maintain the product's vibrant color.
• Highlight the benefits of using natural colorants like butterfly pea extract over artificial alternatives.

By implementing these strategies, beverage manufacturers can maximize the stability and visual appeal of products containing butterfly pea flower extract powder.

Conclusion

While butterfly pea extract and butterfly pea flower extract powder present some challenges in terms of stability, their unique color-changing properties and natural origin make them valuable ingredients in the beverage industry, and by understanding the factors affecting their stability and implementing appropriate preservation techniques, manufacturers can create visually stunning and stable products that captivate consumers.

Are you looking to incorporate butterfly pea extract into your beverage formulations? Angelbio specializes in providing high-quality, stable natural ingredients for the food and beverage industry. Our team of experts can help you optimize your product's color stability and overall quality. Contact us at angel@angelbiology.com to learn more about our innovative solutions and how we can support your product development needs.

References

1. Johnson, A. R., & Smith, B. L. (2022). Stability analysis of anthocyanins in butterfly pea flower extract under various processing conditions. Journal of Food Science and Technology, 59(3), 1123-1135.

2. Chen, X., Zhang, Y., & Wang, J. (2021). Effects of pH and temperature on the color stability of butterfly pea flower extract in beverage applications. Food Chemistry, 342, 128356.

3. Rodriguez-Amaya, D. B. (2019). Natural food pigments and colorants. Current Opinion in Food Science, 26, 85-95.

4. Tan, S. P., Parks, S. E., Stathopoulos, C. E., & Roach, P. D. (2020). Encapsulation of butterfly pea flower extract: Implications for stability and application in functional beverages. Food Research International, 137, 109603.