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

Area of Science:

• * Nutritional Science
• * Food Science and Technology
• * Biotechnology

Background:

• * Anthocyanins are plant pigments with significant health benefits, including antioxidant and anti-inflammatory properties.
• * Their therapeutic potential is limited by poor stability under environmental and gastrointestinal conditions and low oral bioavailability.
• * Effective delivery systems are crucial for overcoming these limitations and maximizing anthocyanin efficacy.

Purpose of the Study:

• * To review factors influencing anthocyanin stability and bioavailability.
• * To comprehensively examine various encapsulation technologies for anthocyanins.
• * To evaluate the impact of these technologies on anthocyanin stability, bioavailability, and bioactivity.

Main Methods:

• * Literature review of scientific studies on anthocyanin stability, bioavailability, and encapsulation.
• * Analysis of diverse encapsulation techniques: microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels, and co-assembly with amphiphilic peptides.
• * Synthesis of in vitro and in vivo experimental data on the efficacy of different encapsulation strategies.

Main Results:

• * Encapsulation significantly improves anthocyanin stability against degradation.
• * Delivery systems enhance anthocyanin oral bioavailability and bioactivity.
• * Various technologies (e.g., nanoemulsions, nanoparticles) show promising results in protecting and delivering anthocyanins.

Conclusions:

• * Encapsulation is a viable strategy to overcome anthocyanin stability and bioavailability challenges.
• * The reviewed technologies offer scientific insights for developing improved anthocyanin delivery systems.
• * Further research is needed on food industry applications and in vivo biological fate of encapsulated anthocyanins.