Anthocyanins: New techniques and challenges in microencapsulation

[Display omitted] •Anthocyanins are bioactive compound and they have antioxidant properties.•Anthocyanins are not stable in some environment condition.•Microencapsulation processes can provide stability for anthocyanins.•Anthocyanin microencapsulation processes are a challenge for the food industry....

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Vydáno v:Food research international Ročník 133; s. 109092
Hlavní autoři: Tarone, Adriana Gadioli, Cazarin, Cinthia Baú Betim, Marostica Junior, Mario Roberto
Médium: Journal Article
Jazyk:angličtina
Vydáno: Canada Elsevier Ltd 01.07.2020
Témata:
Anthocyanins
Anthocyanins - isolation & purification
antioxidant activity
Antioxidant properties
Bioaccessibility
bioactive compounds
bioadhesives
Bioavailability
Bottom-up
color
digestive tract
Drug Compounding - methods
environmental factors
Food Handling - methods
food industry
Gastrointestinal Tract - drug effects
human nutrition
Humans
intestinal mucosa
Microencapsulation
mucus
Plant Extracts - isolation & purification
plant-based foods
solvents
temperature
Top-down
Top-down
Bottom-up
Anthocyanins
Bioaccessibility
Antioxidant properties
Microencapsulation
Bioavailability
ISSN:0963-9969, 1873-7145, 1873-7145
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Shrnutí:[Display omitted] •Anthocyanins are bioactive compound and they have antioxidant properties.•Anthocyanins are not stable in some environment condition.•Microencapsulation processes can provide stability for anthocyanins.•Anthocyanin microencapsulation processes are a challenge for the food industry. Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.
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ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2020.109092