This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.

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