Anthocyanins are antioxidant-rich pigments found in red, purple, and blue fruits and vegetables, offering cardiovascular protection, anti-inflammatory, antimicrobial, and vision-enhancing benefits. They also support gut health and reduce the risk of chronic diseases. Copigmentation, the formation of molecular complexes between pigments and non-colored organic substances, leads to increased absorbance and potential shifts in pigment absorption wavelengths, playing a crucial role in color stabilization and modulation in various natural and food products. A study focused on developing functional beverage examined antioxidant properties using diverse assays, including Folin-Ciocalteu for Total Phenolic Content, Aluminum Chloride for Total Flavonoids Content, pH differential technique for Total Anthocyanin Content, and Bisulfite bleaching for Monomeric and Polymeric Color. Antioxidant activities were evaluated through DPPH IC50 and FRAP content assays. Among four formulated beverages, FB4 (40:42:12:4:2) exhibited significantly higher levels of total anthocyanin (9070.57 mg Cy-3-G/L), Cyanidin-3-Rutinoside (2458 mg/L), Pelargonidin-3-Glucoside (1080.6 mg/L), and total flavonoids (10.6 mgQCE/ml) compared to FB1 (40:54:0:4:2). FB4 also demonstrated superior antioxidant activity with an IC50 value of 22.1 ± 0.16 and FRAP content of 48.4 mgAscE/ml. Additional parameters such as Browning Index, Hyperchromic shift, and Bathochromic shift were calculated, with FB4 showing significantly higher values than FB1. FB 4 has higher sodium (309.1mg/100ml), zinc (40.0mg/100ml), vitamin E (18.0mg/100ml), and vitamin K (0.133mg/100ml) content. FB 1 had higher calcium (269.7mg/100ml), magnesium (737.3mg/100ml), potassium (2047.8mg/100ml), iron (14.2mg/100ml), manganese (37.8mg/100ml), vitamin C (26.0) content. These findings suggest that a beverage composed of black soybeans, corn silk, and black mulberries offers a potent functional drink with therapeutic potential, particularly suitable for consumers with metabolic ailments. This research highlights the importance of anthocyanin-rich beverages in providing health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties, while emphasizing the role of copigmentation in enhancing the stability and visual appeal of these beverages.
