External ionic gelation as a tool for the encapsulation and stability of betacyanins from Bougainvillea glabra bracts extract in a food model

External ionic gelation was employed to encapsulate Bougainvillea glabra bracts extract with sodium alginate and inulin as wall materials. The inulin content increases from 10% to 20% (w/w) in the capsules, resulting in betacyanins encapsulation efficiencies of 79.28% and 89.01%, respectively. It increased the rupture strength from 12.44 to 40.24 N, respectively, and resulted in more compact and spherical capsules with higher thermal stability until 200°C. The betacyanins degradation kinetics was also studied using the capsules formulation with 20% (w/w) inulin into gummy candies as a food model during 35 days of storage. The betacyanins content in the gummy candies varied from 3.28 to 0.12 mg/g, with 3.66% of retention. Betacyanins degradation followed first‐order kinetics ( R 2 = .995), with a reaction rate constant of 0.0942 days −1 . The higher water activity of the gummy candies (0.954) was considered the main cause of betacyanins degradation. Novelty impact statement A simple, economical, and environmentally friendly encapsulation method was employed to increase the stability of betacyanins from B. glabra bracts extract when incorporated as natural colorants in food formulations. Inulin was utilized as a filling material in the structures of the B. glabra bracts extract capsules, and the increase in this polymer content raised the betacyanins encapsulation efficiencies, the rupture strength, the thermal stability, and also contributed to the formation of compact and spherical capsules. With the use of gummy candies as a food model, it was possible to assess the encapsulated betacyanins degradation during storage when employed as natural colorants into food formulations.