Abstract
Blueberries are an important source of bioactive compounds such as phenolic compounds. The growing interest in these berries is associated with their composition rich in anthocyanins, which represent the most widely studied class of phenolic compounds in blueberry. In addition, anthocyanins are known to bringing benefits to consumers’ health, and are also responsible for their attractive and intense blue coloration. In total, forty-three anthocyanins have been identified, being found cyaninidins, delphinidins, malvidins, petunidins, and peonidins with different ligands. However, these compounds are sensitive to light, oxygen, temperature, and pH variations and are highly unstable and susceptible to degradation. An alternative to increase anthocyanin stability is microencapsulation. Different methods are used in the microencapsulation of blueberry compounds, with spray drying being the most widely used. Several studies showed that microencapsulation was efficient and promising method that incorporates and protects bioactive compounds, thereby prolonging their half-life, in addition to increasing their bioavailability and their controlled release in the gastrointestinal system.
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Neuenfeldt, N.H., de Moraes, D.P., de Deus, C. et al. Blueberry Phenolic Composition and Improved Stability by Microencapsulation. Food Bioprocess Technol 15, 750–767 (2022). https://doi.org/10.1007/s11947-021-02749-1
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DOI: https://doi.org/10.1007/s11947-021-02749-1