Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability

Yingying Cheng; Jiayi Liu; Ling Li; Jiali Ren; Jun Lu; Feijun Luo

Food Chemistry: X (Dec 2023)

Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability

Yingying Cheng,
Jiayi Liu,
Ling Li,
Jiali Ren,
Jun Lu,
Feijun Luo

Affiliations

Yingying Cheng: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
Jiayi Liu: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
Ling Li: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
Jiali Ren: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
Jun Lu: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China; Corresponding authors at: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China.
Feijun Luo: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China; Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China; Corresponding authors at: Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China.

Journal volume & issue: Vol. 20
p. 100983

Abstract

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The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability. It has been reported that delivery systems made in different ways could improve the stability, bioavailability and bioactivity of anthocyanins. This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co–assembly with amphiphilic peptides were discussed. In particular, the effects of these encapsulation technologies on the stability, bioavailability and bioactivities of anthocyanins in vitro and in vivo experiments are reviewed in detail, which provided scientific insights for anthocyanins encapsulation methods. However, the application of anthocyanins in food industry as well as the biological fate and functional pathways in vivo still need to be further explored.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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