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Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried outdoi:10.15446/acag.v68n2.79078 fatcat:s4vbqtwmpnfarkejgfy7y7km2y