Mechanism-driven stabilization of anthocyanins: comparative copigmentation and encapsulation for food applications

Anthocyanins are appealing natural colorants yet labile to pH, temperature, light, metals, oxygen, and enzymes. This review links these triggers to molecular routes-hydration and ring-opening, oxidative cleavage, and deglycosylation-and distills design rules to curb them. We compare three stabilization strategies: intramolecular copigmentation (acylation, glycosylation, methylation/pyranoanthocyanins), intermolecular copigmentation (phenolics, proteins, polysaccharides, metal coordination), and carrier encapsulation (liposomes, polymers, hydrogels/Pickering systems). Protection arises through chromophore stabilization, microenvironment buffering, barrier effects, and controlled release, which together slow degradation and preserve color. To guide practice, we align strategies with matrices: acidic, light-exposed beverages favor copigments plus light-shielding carriers; dairy benefits from protein-assisted copigmentation and heat-tolerant encapsulation; bakery and fermented products benefit from heat-screening polymer or gel encapsulation together with moisture- and oxygen-barrier edible coatings; The review provides mechanism-to-application guidance, with practical selection criteria for formulation and shelf-life extension.