Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review

Area of Science:

• Food Science
• Nutraceuticals
• Natural Products Chemistry

Background:

• Anthocyanins (ACNs) are potent antioxidants found in fruits and vegetables.
• ACNs are valuable as natural colorants, preservatives, and possess medicinal benefits.
• ACNs' instability to environmental factors limits their use in functional foods and nutraceuticals.

Purpose of the Study:

• To review advancements in spray drying microencapsulation of ACNs-rich fruit extracts.
• To discuss process optimization, stability, and physicochemical properties of microencapsulated ACNs.
• To explore functional food applications and novel encapsulation techniques for ACNs.

Main Methods:

• Review of scientific literature on spray drying of ACNs-rich fruit extracts.
• Analysis of process parameters affecting microencapsulation efficiency and ACN stability.
• Comparison of spray drying with alternative methods like freeze-drying, SC-CO2, coacervation, drum drying, and electrospraying.

Main Results:

• Spray drying effectively enhances the stability, shelf life, and quality of ACNs.
• Optimized spray drying processes yield microencapsulated ACN powders with improved physicochemical properties.
• Various novel encapsulation methods show promise for improving ACN utility.

Conclusions:

• Spray drying is a key technology for overcoming ACN instability in food and nutraceutical applications.
• Further research into novel encapsulation techniques can unlock the full potential of ACNs.
• Microencapsulated ACNs offer enhanced functionality for diverse product development.