Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system.

•Maltodextrin along with gum Arabic proved to be efficient encapsulating agents.•Maltodextrin and gum Arabic kept their structural integrity up to high values of water activity.•Chewing gum models with gum Arabic–modified starch presented the best color stability.•Freeze drying proved a suitable method for color stabilizing of natural extracts.