Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials
Source abstract
Abstract
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Botanical Research and Applications · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
References (96)
Show source-provided references
1. Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility10.1016/j.lwt.2020.109097 ↗
2. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits10.1080/16546628.2017.1361779 ↗
3. Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp10.1016/j.foodcont.2020.107169 ↗
4. Health benefits of anthocyanins and their encapsulation for potential use in food systems: A review10.1080/10408398.2013.805316 ↗
5. Anthocyanins: New techniques and challenges in microencapsulation10.1016/j.foodres.2020.109092 ↗
6. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis10.1016/j.foodres.2020.109077 ↗
7. Chemical studies of anthocyanins: A review10.1016/j.foodchem.2008.09.001 ↗
8. Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation10.1016/j.fbp.2014.10.003 ↗
9. Corrêa-Filho, L.C., Lourenço, S.C., Duarte, D.F., Moldão-Martins, M., and Alves, V. (2019). Microencapsulation of tomato (Solanum lycopersicum L.) pomace ethanolic extract by spray drying: Optimization of process conditions. Appl. Sci., 9.10.3390/app9030612 ↗
10. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications10.1016/j.foodchem.2018.07.205 ↗
11. Kurek, M.A., and Pratap-Singh, A. (2020). Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil. Foods, 9.10.3390/foods9111707 ↗
12. Corrêa-Filho, L.C., Moldão-Martins, M., and Alves, V.D. (2019). Advances in the application of microcapsules as carriers of functional compounds for food products. Appl. Sci., 9.10.3390/app9030571 ↗
13. Ribeiro, J.S., and Veloso, C.M. (2020). Microencapsulation of natural dyes with biopolymers for application in food: A review. Food Hydrocoll., 106374.10.1016/j.foodhyd.2020.106374 ↗
14. Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review10.1080/07373937.2013.839562 ↗
15. Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications10.1080/07373937.2016.1162797 ↗
16. Fang, Z., and Bhandari, B. (2012). Spray Drying, Freeze Drying and Related Processes for Food Ingredient and Nutraceutical Encapsulation in Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, Elsevier.10.1533/9780857095909.2.73 ↗
17. Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes10.1016/j.foodhyd.2019.06.015 ↗
18. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications10.1016/j.jconrel.2019.07.003 ↗
19. Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy10.1016/j.foodres.2018.12.010 ↗
20. Effects of some parameters on particle size distribution of chitosan nanoparticles prepared by ionic gelation method10.1007/s10876-013-0583-2 ↗
21. Complex coacervation: Principles, mechanisms and applications in microencapsulation10.1016/j.ijbiomac.2018.10.144 ↗
22. Samborska, K., Boostani, S., Geranpour, M., Hosseini, H., Dima, C., Khoshnoudi-Nia, S., Rostamabadi, H., Falsafi, S.R., Shaddel, R., and Akbari-Alavijeh, S. (2021). Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci. Technol.10.1016/j.tifs.2021.01.008 ↗
23. Applications of spray-drying in microencapsulation of food ingredients: An overview10.1016/j.foodres.2007.07.004 ↗
24. Carotenoids microencapsulation by spray drying method and supercritical micronization10.1016/j.foodres.2017.02.001 ↗
25. Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology10.1016/j.ijbiomac.2018.11.247 ↗
26. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)10.1016/j.fbp.2013.11.001 ↗
27. Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying10.1016/j.lwt.2015.05.015 ↗
28. Trends in encapsulation technologies for delivery of food bioactive compounds10.1007/s12393-014-9106-7 ↗
29. Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions10.1016/j.foodhyd.2018.11.042 ↗
30. Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin10.1016/j.lwt.2019.108543 ↗
31. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin10.1016/j.ijbiomac.2016.01.011 ↗
32. Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry10.1016/j.ijbiomac.2019.02.073 ↗
33. Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material10.1016/j.ijbiomac.2020.01.197 ↗
34. Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation10.1016/j.carbpol.2017.08.030 ↗
35. Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying10.1094/CCHEM-04-15-0072-R ↗
36. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier10.1016/j.jfoodeng.2006.07.009 ↗
37. Effect of selected additives on microencapsulation of anthocyanin by spray drying10.1080/07373937.2010.482705 ↗
38. Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying10.1016/j.foodchem.2016.05.148 ↗
39. Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract10.1016/j.lwt.2021.111027 ↗
40. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses10.1016/j.jfoodeng.2012.08.039 ↗
41. Microencapsulation by atomization of the mixture of phenolic extracts10.1016/j.powtec.2018.11.040 ↗
42. Beta-glucan as wall material in encapsulation of elderberry (Sambucus nigra) extract10.1007/s11130-019-00741-x ↗
43. Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review10.1080/07373937.2019.1653906 ↗
44. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters10.1016/j.tifs.2018.05.018 ↗
45. Fredes, C., Becerra, C., Parada, J., and Robert, P. (2018). The microencapsulation of maqui (Aristotelia chilensis (Mol.) Stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility. Molecules, 23.10.3390/molecules23051227 ↗
46. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents10.1016/j.foodchem.2015.08.066 ↗
47. Encapsulation of anthocyanin-rich extract from blackberry residues by spray-drying, freeze-drying and supercritical antisolvent10.1016/j.powtec.2018.09.063 ↗
48. Encapsulation of black carrot juice using spray and freeze drying10.1177/1082013214557843 ↗
49. Degradation kinetic of anthocyanins from rose (Rosa rugosa) as prepared by microencapsulation in freeze-drying and spray-drying10.1080/10942912.2019.1701011 ↗
50. Microencapsulation of black glutinous rice anthocyanins using maltodextrins produced from broken rice fraction as wall material by spray drying and freeze drying10.1111/jfpp.12877 ↗
51. Maltodextrin and gum Arabic-based microencapsulation methods for anthocyanin preservation in Juçara palm (Euterpe edulis Martius) fruit pulp10.1007/s11130-018-0676-z ↗
52. Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace10.1016/j.fbp.2016.12.012 ↗
53. Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation10.1016/j.foodhyd.2019.01.034 ↗
54. Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions10.1016/j.ultsonch.2019.104927 ↗
55. Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color10.1016/j.carbpol.2014.01.042 ↗
56. Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity10.1016/j.foodres.2019.108557 ↗
57. Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life10.1080/07373937.2015.1099546 ↗
58. Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying10.1016/j.carbpol.2015.11.079 ↗
59. Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying10.1016/j.lwt.2017.05.063 ↗
60. The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility10.1016/j.foodchem.2018.05.064 ↗
61. Quiles-Carrillo, L., Montanes, N., Lagaron, J.M., Balart, R., and Torres-Giner, S. (2019). Bioactive multilayer polylactide films with controlled release capacity of gallic acid accomplished by incorporating electrospun nanostructured coatings and interlayers. Appl. Sci., 9.10.3390/app9030533 ↗
62. Cellulose acetate electrospun nanofibers encapsulating Lemon Myrtle essential oil as active agent with potent and sustainable antimicrobial activity10.1016/j.reactfunctpolym.2020.104769 ↗
63. López de Dicastillo, C., Piña, C., Garrido, L., Arancibia, C., and Galotto, M.J. (2019). Enhancing thermal stability and bioaccesibility of açaí fruit polyphenols through electrohydrodynamic encapsulation into zein electrosprayed particles. Antioxidants, 8.10.3390/antiox8100464 ↗
64. Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts10.1016/j.foodhyd.2017.11.011 ↗
65. Improving polyphenolic thermal stability of Aristotelia Chilensis fruit extract by encapsulation within electrospun cyclodextrin capsules
66. Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts10.1016/j.foodres.2012.12.036 ↗
67. Ultrafine fibers of zein and anthocyanins as natural pH indicator10.1002/jsfa.8769 ↗
68. Design and in vivo evaluation of alginate-based pH-sensing electrospun wound dressing containing anthocyanins
69. Avila, L.B., Fontes, M.R.V., Zavareze, E.d.R., Moraes, C.C., Morais, M.M., and Rosa, G.S.d. (2020). Recovery of Bioactive Compounds from Jaboticaba Peels and Application into Zein Ultrafine Fibers Produced by Electrospinning. Polymers, 12.10.3390/polym12122916 ↗
70. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application10.1016/j.cocis.2014.07.002 ↗
71. Almasi, H., Jahanbakhsh Oskouie, M., and Saleh, A. (2020). A review on techniques utilized for design of controlled release food active packaging. Crit. Rev. Food Sci. Nutr., 1–21.10.1080/10408398.2020.1783199 ↗
72. Menthol/cyclodextrin inclusion complex nanofibers: Enhanced water-solubility and high-temperature stability of menthol10.1016/j.jfoodeng.2017.12.020 ↗
73. Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin10.1016/j.foodchem.2012.01.040 ↗
74. pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose10.1016/j.lwt.2020.109474 ↗
75. A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with β-cyclodextrin10.1016/j.lwt.2021.110884 ↗
76. Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols10.1016/j.lwt.2020.109144 ↗
77. Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization10.1016/j.foodchem.2017.10.109 ↗
78. Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion10.1016/j.ijbiomac.2017.11.122 ↗
79. Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration10.1021/jf3038314 ↗
80. Development of Pickering emulsions stabilized by gliadin/proanthocyanidins hybrid particles (GPHPs) and the fate of lipid oxidation and digestion10.1021/acs.jafc.7b05261 ↗
81. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles10.1016/j.foodhyd.2019.105329 ↗
82. Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion10.1016/j.foodchem.2018.11.073 ↗
83. Bamba, B.S.B., Shi, J., Tranchant, C.C., Xue, S.J., Forney, C.F., Lim, L.-T., Xu, W., and Xu, G. (2018). Coencapsulation of polyphenols and anthocyanins from blueberry pomace by double emulsion stabilized by whey proteins: Effect of homogenization parameters. Molecules, 23.10.3390/molecules23102525 ↗
84. Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W10.1016/j.ijbiomac.2018.05.219 ↗
85. Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions10.1016/j.foodchem.2020.127950 ↗
86. The effect of sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions10.1007/s11947-018-2181-7 ↗
87. Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations10.1016/j.jff.2017.04.021 ↗
88. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid10.1039/C6FO01385F ↗
89. Preparation of anthocyanin-loaded liposomes using an improved supercritical carbon dioxide method10.1016/j.ifset.2016.11.013 ↗
90. Encapsulation of elderberry extract into phospholipid nanoparticles10.1016/j.jfoodeng.2015.07.025 ↗
91. Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles10.1016/j.foodchem.2017.08.095 ↗
92. Anthocyanins from jussara (Euterpe edulis Martius) extract carried by calcium alginate beads pre-prepared using ionic gelation10.1016/j.powtec.2019.01.016 ↗
93. Coacervate delivery systems for proteins and small molecule drugs10.1517/17425247.2014.941355 ↗
94. Bio-inspired biopolymeric coacervation for entrapment and targeted release of anthocyanin10.1007/s10570-020-03523-w ↗
95. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation10.1016/j.ijbiomac.2017.10.044 ↗
96. Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency10.1016/j.foodres.2018.02.035 ↗