Microencapsulation Of Anthocyanins Research Articles

Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review.

Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40°C, and maximum time of 30min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study.

The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV-vis and HPLC/MS-MS), total dietary content (enzymatic-gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin retention capacity in OFI microcapsules leads to higher antioxidant capacity and red coloration for this biomaterial. Consequently, the microencapsulation of anthocyanins with mucilage from the peel of the OFI fruit is proposed as a promising alternative for the protection and incorporation of this natural dye with high antioxidant capacity and dietary fiber content in new functional food/cosmetic formulations, while giving added value to the natural byproducts of OFI.

Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species

Microencapsulation is one of the methods of preservation of food ingredients that can be easily degraded. The study aimed to investigate how the type of yeast can affect the ability to microencapsulate anthocyanins. In this study, the possibility of microencapsulation of anthocyanins from black chokeberry (Aronia melanocarpa) was investigated using yeast such as Saccharomyces cerevisiae without plasmolysis (CON), Saccharomyces cerevisiae after plasmolysis (SCB), Saccharomyces pastorianus (SPA), Saccharomyces cerevisiae for top fermentation (SCA), and Saccharomyces bayanus (SBA). The yeast were exposed to the concentrated anthocyanin solution for sorption and freeze-dried to form the microcapsules. It was shown that the water content of the CON microcapsules was significantly higher than the plasmolyzed. This was reflected in the water activity, as the CON and SCB samples had aw values between 0.055 and 0.064. The CON samples were the brightest, while the b* parameter in the L*a*b* color evaluation system was the most variable parameter for all samples. In terms of encapsulation efficiency, SCA and SPA had the highest values, followed by 52.87 ± 0.22 and 53.88 ± 0.81%. The thermal analysis revealed a phase transition around in samples, suggesting its different structure during microcapsule formation and melting. The results obtained can significantly contribute to the beginning of research in the literature on yeast-mediated encapsulation of hydrophilic bioactive compounds.

Microencapsulation and spray drying on physicochemical and phytochemical attributes of lakum (Cayratia trifolia) dried powder

Lakum (Cayratia trifolia) berry is underutilized herbaceous climber containing a huge content of anthocyanin greatly contributing to health benefits. In order to increase its commercial value via deep-processing, this research was conducted at Soc Trang Nanotech laboratory in 2020 to evaluate the microencapsulation of anthocyanin from lakum extract by spray drying under various wall materials (whey protein, soy protein isolate, maltodextrin, cyclodextrin, gum Arabic, xanthan gum, inulin), inlet/outlet air drying temperatures (160/50, 165/55, 170/60, 175/65, 180/70, 185/75, 190/80, °C/°C). The anthocyanin retention, total phenolic content, hygroscopicity and wettability was verified. Results showed that gum Arabic as wall material with inlet/outlet temperature 175/65 °C/°C induced the most desirable attributes of lakum dried powder to achieve the highest anthocyanin retention (74.19%), total phenolic content (197.81 mg GAE/ 100 g), hygroscopicity (12.04%), wettability (0.74 minutes). Meanwhile the lowest anthocyanin retention (57.42%) and total phenolic content (134.20 mg GAE/ 100 g); the highest hygroscopicity (15.78%) and wettability (3.24 minutes) was noticed at whey protein. These findings proved the impact of wall material and inlet/outlet air drying temperature during microencapsulation under optimised spray drying circumstance.

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

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.

Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion.

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

Emulsification/internal gelation is an emerging encapsulation technique with a great potential to protect anthocyanins' stability against the effect of negative environmental conditions. This study aims to microencapsulate anthocyanins extract of grape skin (AEGS) using emulsification/internal gelation associated with spray/freeze-drying techniques. The encapsulation efficiency (EE), particle size and morphology of generated powder microcapsules were further determined. The light (50 W, 5 h) and thermal stabilities (50–90 °C, 2.5 h), as well as in vitro bioaccessibility of microcapsules were evaluated. The results indicated that spray-dried powder microcapsules have smaller median diameter (d50 ≈ 0.56 μm) and better EE of anthocyanins (EE ≈ 75%). Moreover, a series of stability assays revealed that degradation of anthocyanins followed first-order kinetics. However, microencapsulation greatly enhanced light and thermal stabilities of anthocyanins, notably spray-dried microcapsules were the most stable in all assays of this study. The spray-dried microcapsules also showed the lowest degradation constant (0.0207 h−1) and longest half-life (33.47 h) during treatment in the dark. Furthermore, spray-drying favored anthocyanins retention in the microcapsules and improved the prolonged release of anthocyanins in simulated gastrointestinal digestion. These results demonstrated microencapsulation using combined emulsification/internal gelation with drying was feasible for enhancing the stabilization of anthocyanins.

Microencapsulation of anthocyanins from roselle (Hibiscus sabdariffa) and its application on a pigment supplied diet to fantail goldfish (Carassius auratus)

Hibiscus sabdariffa has gained an important position in the food industry because of its high anthocyanins content, related to the persistent red calyx of its flowers as the major component. Moreover, it has been used as a food colorant and active ingredient to develop food with some health benefits. The effect of addition of microencapsulated anthocyanins from Hibiscus sabdariffa in a fish feed was evaluated using Carassius auratus as a study model. Anthocyanins were microencapsulated with maltodextrins (10 DE) and microcapsules structure was analyzed by scanning electron microscopy. Microcapsules were added to fish diet (D) at 150, 300, and 450 mg anthocyanin/kg of diet. Fantail goldfish were feeding for 8 weeks and the feed intake (FI), feed conversion ratio (FCR), growth rate (GR), specific growth rate (SGR), survival, and weight gain (WG) were evaluated. Skin chromatophores from the head, dorsal, and caudal fin of each treatment were observed by light microscopy. Microencapsulation efficiency was 90 ± 0.2%. The microcapsules showed a spherical shape, the mean size was 4.0 μm, and the powder showed a pink-red color. Feed intake and survival were similar to all diets (p > 0.05). D150 and D300 showed a significant variation in GR, SGR, and WG (p < 0.05) compared with other diets. Fish fed with D450 showed the highest increase in color compared with control diet; however, fish size is lower than D300. Size and color are important parameters in the marketing of Carassius, and these results suggest that microencapsulation can be used as anthocyanins carrier during fish diet manufacture being an alternative to provide natural pigments that enhance growth and pigmentation of fantail goldfish.

Anthocyanin Encapsulated by Ferulic Acid-Grafted-Maltodextrin (FA-g-MD) Microcapsules Potentially Improved its Free Radical Scavenging Capabilities Against H2O2-Induced Oxidative Stress.

This study aimed to investigate the antioxidant activity and release behavior of anthocyanin (ANC) loaded within FA-g-MD wall (ANC-FA-g-MD microcapsule) in vitro. The microencapsulation of ANC was prepared by spray drying and displayed a biphasic release profile. The combination of ANC and FA-g-MD (0.0625–1 mg/mL) showed a higher antioxidant activity than that of both individuals. A possible intermolecular interaction between ANC and FA-g-MD was studied by UV-vis spectra. Intracellular reactive oxygen species (ROS), 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) test, and protein expression of quinone oxidoreductase 1(NQO1), glutathione reductase (GSR) and γ-glutamate cysteine ligase catalytic subunit (γ-GCLC) were measured through human colon cancer cells (HT-29). After a 24-hour incubation of the HT-29, the combinations (0–60 μg/mL) exhibited a high potential to diminish the ROS level. And the distinct upregulated expressions of GCLC and NQO1 of HT-29 were detected after treatment with combinations compared to those of single ones. These results suggested that the ANC-FA-g-MD microcapsules exerts enhanced antioxidant effect with capability of the modulation of GCLC and NQO1.

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry.

The aim of this study was to use micro-encapsulation technology to create microcapsules containing anthocyanins from chokeberry with guar gum, gum arabic, pectin, β-glucan and inulin as wall material. Aqueous extracts from chokeberry fruit were enclosed and spray dried using maltodextrin as a coating material with the addition of guar gum, gum arabic, pectin, beta-glucan, and inulin respectively. Physical properties of microcapsules were tested. The preparations also determined the total content of anthocyanins and vitamin C on the day of preparation and after 7 days of storage. In the executed research, the highest moisture content for gum arabic capsules was observed. The most different parameters of color were observed for capsules with beta-glucan. The biggest particles were observed for gum arabic and the smallest for guar gum. The differences were also noticed in chemical assays. The highest content of anthocyanins on the day of drying and after 7 days of storage was noticed for beta-glucan samples whereas the lowest content was observed for gum arabic samples. In case of vitamin C content, the sample, which stood out particularly, was pectin sample. The main conclusion is that the micro-encapsulation is an effective method to maintain the stability of sensitive compounds such as anthocyanins, but also ascorbic acid.

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion.

An anthocyanin-rich double emulsion (w/o/w) was prepared via a two-step emulsification method. Anthocyanins from black rice extract were incorporated in the inner water phase and dispersed inside the middle oil phase, which was then dispersed into the outer water phase. Generation of the double emulsion was confirmed by optical microscopic analysis and its microencapsulation efficiency was 99.45 ± 0.24%. An in vitro digestion study was carried out to evaluate anthocyanin concentration changes and release characteristics of the double emulsion using simulated gastrointestinal fluids. After 2 h incubation in the simulated gastric fluid, the percentage of diffused anthocyanins was 3.66 ± 2.32%. These observations indicate that the double emulsion could control the release of anthocyanins in the stomach. During incubation in the simulated intestinal fluid, a total release of anthocyanins in the double emulsion was observed within the first 20 min. A pH-dependent degradation of anthocyanins was also evident.

Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks

Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance from environmental influences or improve the stability of the preparation. This study aims to characterize anthocyanin microcapsules from cocoa (Theobroma cacao L.) fruit peel using a complex coacervation method, therefore, it can provide economic value added from this plant. Anthocyanin microencapsulation was formulated using a coating of gelatin: arabic gom with different concentrations of 1:1, 3:2, and 2:1. Microcapsule characterization was organoleptic and morphological test, particle size distribution, moisture content test, absorption efficiency, recovery test, antioxidant activity of the preparation, and FTIR analysis. The results showed that extract yield was 39.82%, optimum microcapsule characterization was obtained from 1: 1 concentration with 36.65% recovery test, 80.40% absorption efficiency, and antioxidant activity with IC50 of 20.52 ppm.

Purification of anthocyanins from saskatoon berries and their microencapsulation in deep eutectic solvents

In the study, the extraction, purification, identification and microencapsulation of anthocyanins from saskatoon berries were investigated. 4.48 ± 0.03 mg/ml of anthocyanins were obtained under the optimum extraction conditions that were 69% (v/v) acidified ethanol, 1:15 solid-liquid ratio and 3 times continuous extraction at 68 °C for 90 min. The AB-8 resin was selected to further purify and enrich anthocyanins based on its superior adsorption and desorption capacity. The purity of the obtained fraction by 80% acidized ethanol reached 92.1%, from which cyanidin-3-O-galactoside was identified by FTIR, LC-MS and NMR. In addition, microencapsulated anthocyanins, obtained using a deep eutectic solvent (DES), showed significantly improved stability in response to changes in light, oxygen, moisture content and pH. Further, as reaction media, DES could be recycled. The results showed that the present anthocyanins’ modification process could be used for the preparation of anthocyanins with a high purity and stability from berry fruits as well as other plants.

Microencapsulation of Natural Anthocyanin from Purple Rosella Calyces by Freeze Drying

Anthocyanin extract in powder form will improve its use since the powder is easier to store and more applicable. Microencapsulation method is introduced as an efficient way for protecting pigment such as anthocyanin. This research was aimed to characterise anthocyanin encapsulated products prepared from purple Roselle calyces by freeze drying. The liquid anthocyanin extracts from ultrasound-assisted extraction were freeze-dried with and without the addition of 10% w/w maltodextrins as a carrier and coating agents. The quality attributes of the powders were characterised by their colour intensity, water content, and solubility. Analysis of encapsulated material was performed for the powder added by maltodextrin. The stability of the microencapsulated pigment in solution form was determined for 11 days. Total anthocyanin content was observed through pH differential method. The results of the colour intensity analysis confirm that the product with maltodextrin addition has more intense colour with L* value of 29.69 a* value of 54.29 and b* value of 8.39. The result with the addition of maltodextrin has less moisture content and more soluble in water. It is verified that better results were obtained for powder with maltodextrin addition. Anthocyanin in the powder form with maltodextrin addition exhibits higher stability even after 11 days. In conclusion, the microencapsulation of anthocyanin with maltodextrin as a carrier and coating agent presented a potential method to produce anthocyanin powder from purple Roselle.

Freeze-drying microencapsulation of anthocyanins from sour cherries in the β-lactoglobulin matrices

Freeze-drying microencapsulation of anthocyanins from sour cherries in the β-lactoglobulin matrices

Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers

Binding of anthocyanin extract from grapes (Fetească neagră variety) by whey protein isolate was first estimated through fluorescence spectroscopy quenching experiments. The data were analyzed using the modified Stern-Volmer equation, allowing the estimation of binding and thermodynamic parameters. The increase of binding constants, accessible fractions, and number of binding sites was highlighted when increasing the temperature, suggesting the presence of the dynamic quenching process. The HPLC analysis allowed the identification of anthocyanin composition of extract and powders, highlighting the presence of the malvidin-3-glucoside as the main anthocyanin. Molecular docking tests provided strong evidence on the involvement of α-lactalbumin and β-lactoglobulin in the tight binding of malvidin-3-glucoside. Further, grape anthocyanins were encapsulated within whey protein isolate and two different polysaccharides (acacia gum and pectin) by coacervation, followed by freeze-drying. The encapsulating efficiency varied between 94 and 99%. Two size smaller particles were obtained in case of microencapsulation in the presence of pectin when compared with acacia gum, as revealed by laser confocal scanning microscopy investigations. Significantly, the experimental variant with pectin allowed the entrapment of a higher amount of flavonoids. The antioxidant activities of the two experimental variants were comparable. The thermal stability experiments evidenced a relatively higher protective effect on anthocyanin degradation in the variant with pectin.

Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. Practical Applications The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods.

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Anthocyanins from black glutinous rice (BGR) bran fraction were used as core material. Maltodextrins with 3 dextrose equivalent (DE) at DE10, 20 and 30 (BRM10, BRM20 and BRM30) were enzymatically produced from broken BGR fraction and then used as wall materials. Spray-drying condition was varied for three inlet air temperatures (IAT; 140, 160 and 180C). Increasing IAT enhanced microencapsulation efficiency (MEE), but reduced total anthocyanin content (TAC), surface anthocyanin content (SAC) and antioxidant activities of the microcapsules. BRM20 provided microcapsules with higher/similar levels of TAC and antioxidant activities compared with a commercial maltodextrin DE10. Increasing both IAT and DE decreased the color L*, a*, b* and C* but enhanced the h°; however, spray drying produced a brighter microcapsule color than freeze drying. Although freeze drying showed higher MEE and TAC, the storage stability of freeze-dried anthocyanin was much lower (19.7–100.0%) than those produced by spray drying. Practical Application To improve the color and eating quality of rice, black rice is sold as milled rice in some rice markets. The two by-products of rice milling, bran and broken rice fractions, can be used to produce anthocyanins microcapsules. Black rice bran anthocyanins were successfully encapsulated with maltodextrins produced from broken rice fraction by both spray drying and freeze drying methods. Maltodextrin from broken rice fraction can be used as wall material to replace the commercial maltodextrin. Because of high storage stability, spray drying was recommended for BGR anthocyanin microencapsulation.

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by high-efficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black glutinous rice maltodextrins (BRM) with 3 dextrose equivalents (DE), including DE10 (BRM10), 20 (BRM20) and 30 (BRM30). The BRMs were used as wall materials in microencapsulation processes. Feed mixtures were spray dried at 3 inlet air temperatures (140, 160 and 180 °C) and freeze dried at −45 °C. Process yield, anthocyanin retention, and powder properties were investigated. The results demonstrated that increasing the inlet air temperature caused a decrease in the bulk density and anthocyanin retention. Moreover, increasing the inlet air temperature enhanced dehydration, process yield, solubility, dispersibility, flowability and smooth particle surface. The suggested conditions for the spray drying process were 180 °C of inlet air temperature combined with BRM20, and the suggested wall material for the freeze drying process was also BRM20. A comparison between the BRMs and a commercial maltodextrin (DE10) showed that microencapsulation of anthocyanin using BRM20 had a higher process yield while the other powder properties were similar. The results suggest that BRM can be applied to replace commercial maltodextrin for anthocyanin microencapsulation.