Apple puree was fortified with maltodextrin-encapsulated grape skin phenolics.
Apple puree was enriched with both anthocyanins (ACNs) and less hydrophilic flavonoids.
The ACN level decreased to 72% upon heat treatment achieving 14 D of the target microorganism.
The decrease in the ACN level followed first-order kinetics (k25 °C = 34.5 d−1, Eatt = 51.0 kJ/mol).
This new ingredient could meet the demand for sustainable, beneficial colouring agents.