The stability of pink guava juice (PGJ) incorporated with encapsulated anthocyanin from the combination of roselle and senduduk at 70:30 ratio was investigated during storage at 4 and 25°C for 12 weeks, respectively. The degradation in pink guava juice was analysed with spectrophotometer pH differential method while its colour characteristics were evaluated using colour indices such as colour density and CIE L*a*b* parameters. Pink guava juice incorporated with 70:30 ratio of roselle and senduduk in spray dried form stored at 4°C showed good stability as compared to storage at 25°C. PGJ stored at 4°C had a 36% higher total monomeric anthocyanin content as compared to PGJ stored at 25°C. The degradation index (DI) was also found to be two times lower in 4°C storage. A very strong negative correlation (0.930) found between DI and anthocyanin content indicated the decrease in anthocyanin content which resulted to an increase in the DI in pink guava juice and was more severe in room temperature storage. There was an increased colour density which showed an enhancement in anthocyanin content in the juice at 4°C storage. PGJ appeared faded pink colour with a slight yellowish colour at the end of the storage period. The pink guava juice with added colourant was significantly favoured by panellist with the criteria such as taste, sweetness and sourness score the highest compared to other samples. Encapsulated anthocyanin has a potential to be used in fruit juices replacing the artificial colourant.

Key words: Anthocyanin, encapsulated, stability, colour characteristics, pink guava juice.