Development of Anthocyanin‐Enriched Pastilles Using Aerogels From Eggplant Skin Extracts

This study investigates the development of anthocyanin‐enriched pastilles using aerogels derived from eggplant skin extracts as natural colorants and functional ingredients. Anthocyanins were extracted via an ultrasound‐assisted ethanol–based method, stabilized within sodium alginate–based aerogels through supercritical CO₂ drying, and incorporated into pastilles. The aerogel‐stabilized anthocyanin pastilles demonstrated significantly higher antioxidant activity (75.4 ± 3.1 % DPPH inhibition) compared to those with synthetic colorant (carmoisine) (45.3 ± 2.1 % ) or nonstabilized anthocyanins (61.7 ± 3.2 % ). Enhanced structural properties were observed, with storage modulus (G’) values reaching 1600 ± 60 Pa, compared to 1200 ± 40 Pa for synthetic colorant pastilles. Sensory evaluations highlighted superior overall acceptability for aerogel‐stabilized pastilles (4.7 ± 0.1 on a 5‐point scale) over carmoisine (3.6 ± 0.2). These properties enable practical applications in functional confectionery, snacks, and beverages, delivering vibrant natural color and antioxidant health benefits while valorizing eggplant skin waste for sustainable food systems. These results demonstrate that aerogels significantly improve the stability, functionality, and sensory appeal of anthocyanins, offering a sustainable and consumer‐preferred alternative for confectionery products for ecofriendly, bioactive‐enriched food products.