Anthocyanins are polyphenols, water-soluble pigments that have increased acceptability to food and pharmaceutical products. In this investigation, semi interpenetrating network hydrogel beads were developed to purify anthocyanins present in red cabbage. Effect of bead size and refluxing on anthocyanin purification and carbohydrates elimination were studied. Hydrogel bead with 1% gelatin, 5% sodium alginate, and 1% calcium chloride resulted in maximum two-fold increase in anthocyanin purity with 35 mg/g carbohydrate elimination. Further, hydrogel bead size and refluxing exhibited inversely proportional anthocyanin purity and carbohydrate elimination. Thereby, confirmed that anthocyanin purity is highly dependent on sugars. The results suggested that the developed hydrogel beads could be suitable for purifying bioactive compounds.