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

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Abstract

Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.

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Fig. 1

Adapted from Nistor et al. (2022) with modification

Fig. 2

Adapted from Kozłowska and Dzierżanowski (2021) with modification

Fig. 3
Fig. 4
Fig. 5

Adapted from Bigazzi et al. (2020) with modifications

Fig. 6

Similar content being viewed by others

Abbreviations

ABC:

ATP-binding cassette

ACNs:

Anthocyanins

ANN:

Artificial neural networking

AVIs:

Vacuolar inclusions

BTL:

Bilitranslocase

CHI:

Chitosan

CMC:

Carboxymethylcellulose

CO2 :

Carbon dioxide

CSG:

Cress seed gum

DE:

Dextrose equivalents

EC:

Encapsulating carbohydrates

ER:

Endoplasmic reticulum

FAs:

Fatty acids

FD:

Freeze-drying

GA:

Gum arabic

GGM:

Galactoglucomannan

GRAS:

Generally recognized as safe

GSTs:

Glutathione S-transferases

GX:

Glucuronoxylan

HMP:

High methyl pectin

HPH:

High-pressure homogenization

IN:

Inulin

IG:

Ionic gelation

kDa:

Kilodalton

KON:

Konjac

MATE:

Multidrug and toxic compound extrusion

MC:

Modified chitosan

MD:

Maltodextrin

mPa:

Millipascal

Mw:

Molecular weight

OSA:

Sodium octenyl succinate

PAG:

Prosopis alba exudate gum

PEC:

Pectin

PEG:

Polyethylene glycol

PVP:

Polyvinylpyrrolidone

RBC:

Rice bran concentrate

RSM:

Response surface methodology

SA:

Sodium alginate

SC-CO2 :

Supercritical carbon dioxide

SMP:

Soymilk powder

SNARE:

Soluble N-ethylmaleimide-sensitive factor attachment protein receptors

SPI:

Soy protein isolates

SPP:

Soy protein powder

TA:

Total anthocyanins

Tg:

Glass transition temperature

TP:

Total phenolics

TS:

Tapioca starch

WPI:

Whey protein isolates

WS:

Waxy starch

XG:

Xanthan gum

ZG:

Zedo gum

°Bx:

Brix

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Acknowledgements

The authors would like to acknowledge the financial support received from Universiti Putra Malaysia under the grant with Project No. GP-IPM/2020/9691100.

Funding

Universiti Putra Malaysia, GP-IPM/2020/9691100, Ezzat Mohamad Azman.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Giroon Ijod, Nur Izzati Mohamed Nawawi, Mohammad Rashedi Ismail-Fitry, Noranizan Mohd Adzahan & Ezzat Mohamad Azman

  2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Farooq Anwar & Muhamad Hafiz Abd Rahim

  3. Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan

    Farooq Anwar

  4. Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Mohammad Rashedi Ismail-Fitry

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  1. Giroon Ijod
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  2. Nur Izzati Mohamed Nawawi
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  4. Muhamad Hafiz Abd Rahim
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  7. Ezzat Mohamad Azman
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Contributions

Giroon Ijod: Formal analysis (lead); writing – original draft preparation (lead); data curation (lead); visualization (lead). Nur Izzati Mohamed Nawawi: Formal analysis (equal) and data curation (equal). Farooq Anwar: Conceptualization (equal); methodology (equal); writing – review and editing (equal). Muhamad Hafiz Abd Rahim: Conceptualization (equal); methodology (equal); writing – review and editing (equal). Mohammad Rashedi Ismail- Fitry: Conceptualization (equal); methodology (equal); writing – review and editing (equal). Noranizan Mohd Adzahan: Conceptualization (equal); methodology (equal); writing – review and editing (equal); supervision (equal). Ezzat Mohamad Azman: Conceptualization (equal); formal analysis (equal); methodology (lead); validation (lead); project administration (lead); funding acquisition (lead); writing – review and editing (equal); supervision (lead). All authors reviewed the manuscript and agreed to the published version of the manuscript.

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Correspondence to Ezzat Mohamad Azman.

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Ijod, G., Nawawi, N.I.M., Anwar, F. et al. Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01603-2

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