Abstract
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.
Highlights
The far-reaching implications of synthetic colorants on human health are the prime motivation for the rising interest in plant-derived compounds, highlighting the need to seek suitable alternatives for the pharmaceutical and food sectors [1].Anthocyanins are nontoxic pigments, soluble in aqueous food systems, and belong to the flavonoid class
Zhou et al [80] showed that the combination of gliadin and proanthocyanins as the stabilizer for Pickering emulsions enhanced the antioxidant activity of the emulsion
A very important function is played by their ability to change color depending on the pH in which they are located
Summary
The far-reaching implications of synthetic colorants on human health are the prime motivation for the rising interest in plant-derived compounds, highlighting the need to seek suitable alternatives for the pharmaceutical and food sectors [1].Anthocyanins are nontoxic pigments, soluble in aqueous food systems, and belong to the flavonoid class. Apart from imparting food color, anthocyanins possess a broad array of biological activities and therapeutic effects, such as antimicrobial activity, antioxidant protection, anti-inflammatory, antidiabetic, antiobesity, and anticarcinogenic impacts [2]. These phenolic compounds are responsible for brilliant colors ranging from pink, red, and orange to blue in flowers, seeds, fruits, and peels of numerous plants [3]. Anthocyanins possess a C6–C3–C6 basic skeleton (flavylium cation) and consist of an anthocyanidin (aglycone unit) linked to sugar, typically at the 3-position on the C-ring and methoxyl and hydroxyl groups [4]. The most prevalent sugar linked to anthocyanidins is glucose, while arabinose, galactose, rhamnose, and rutinose have
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