Blueberry extract was spray dried using different pectins and caffeine as copigment for anthocyanins in order to influence the release of anthocyanins from the shellac coated maltodextrin granulates in simulated gastric fluid. The addition of pectin did not have any influence on the structure of spray dried microcapsules as well as on the coating layer of the granulates. The initial retention of anthocyanins depended significantly on the waterbinding ability of spray dried microcapsules. The higher the waterbinding capacity of spray dried powders the lower was the anthocyanin release. Highest waterbinding capacity and lowest anthocyanin release was gained by citrus pectin with a high degree of esterification (DE) and sugar beet pectin. In general high DE pectins inhibited the release stronger than low DE pectins. (C) 2011 Elsevier Ltd. All rights reserved.