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Stabilization strategies for anthocyanins: recent advances.

Mehmet Demirci¹, Seid Mahdi Jafari^2,3

¹Department of Nutrition and Dietetics, Health Sciences Faculty, Istanbul Sabahattin Zaim University, Istanbul, Türkiye.

Critical Reviews in Food Science and Nutrition

|January 5, 2026

Summary

Anthocyanins (ACNs), natural pigments, are unstable. This review details methods like structural modification and encapsulation to improve ACN stability for wider applications in food and pharmaceuticals.

Keywords:

Anthocyanins copigmentation encapsulation extraction stability

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Area of Science:

Food Science
Natural Products Chemistry
Biochemistry

Background:

Anthocyanins (ACNs) are prevalent natural pigments used in food, pharmaceuticals, and cosmetics.
Their vibrant colors are determined by chemical structure, but ACNs are inherently unstable.
Instability arises from factors like pH, heat, light, and enzymatic activity, limiting their application.

Purpose of the Study:

To review and summarize current knowledge on enhancing anthocyanin stability.
To highlight recent research advancements in ACN stabilization techniques.
To discuss challenges and future research directions for ACNs.

Main Methods:

Structural modification (acylation, glycosylation, pyranization).
Complexation (copigmentation with phenolics/metal ions, other biomolecules).
Encapsulation techniques.

Main Results:

Various methods significantly improve anthocyanin stability against degradation factors.
Structural modifications and complexation offer promising avenues for enhanced ACN performance.
Encapsulation provides a protective matrix for ACNs.

Conclusions:

Enhanced anthocyanin stability is achievable through diverse chemical and physical strategies.
Further research is needed to overcome current limitations and optimize ACN applications.
Stabilized anthocyanins hold significant potential for the food, pharmaceutical, and cosmetic industries.