What if the most valuable part of the mangosteen was the part that we threw away? Mangosteen has long been crowned as the “queen of fruits” and widely appreciated for it is distinctive taste. And yet, it is thick purple pericarp is often discarded as waste, even though it is rich in anthocyanins, natural pigments responsible for vibrant colors in many plants. This book explores the potential of anthocyanins from mangosteen pericarp and highlights an innovative dual stabilization strategy combining blanching and high-pressure processing extraction, followed by intermolecular copigmentation to enhance pigment stability. By revealing the hidden value of this agricultural by-product, the book offers new perspectives on natural pigments and sustainable resource utilization for students, researchers, and readers interested in food science.