Breaking the stability barrier: Advanced nano/micro-encapsulation of anthocyanins from lab bench to marketplace

Anthocyanins exhibit potent bioactive properties but suffer from instability during processing, storage, and digestion. This review critically evaluates nano/micro-encapsulation strategies such as emulsions, liposomes, nanoparticles, and nanocomplexes for enhancing their stability and bioavailability. Systematic analysis of carrier materials reveals polysaccharides such as chitosan, maltodextrin provide cost-effective encapsulation (EE >96%), while lipid-based systems like phospholipid liposomes enable sustained intestinal release (>66% retention). Protein-polysaccharide complexes synergistically improve thermal/pH stability. Encapsulation significantly enhanced in vitro bioaccessibility (1.5-3.2-fold increase) and preserved antioxidant capacity (DPPH/ABTS scavenging rates >83%). Key barriers to commercialization include material costs, scalability limitations, and insufficient chronic toxicity data. Future research priorities include standardized in vitro-in vivo correlation models, GRAS material optimization, and industrial process validation. This work establishes a material-driven framework for advancing anthocyanin applications in functional foods.