A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in foods due to attractive colour and health-promoting benefits. However, instability of anthocyanins leads to their easy degradation, reduced bioactivity, and colour fading in food processing, limiting their application and causing economic losses. Stability of anthocyanins depends on their own structures and environmental factors. For structural factors, modification including copigmentation, acylation and biosynthesis is a potential solution to increase anthocyanin stability due to forming stable structures. With regard to environmental factors, encapsulation such as micro-encapsulation, liposome and nanoparticles has been shown effectively to enhance the stability. We proposed the potential challenges and perspectives for the diversification of anthocyanin-rich products for food application, particularly, introduction of hazards, technical limitations, interaction with other ingredients in food system and exploration of pyranoanthocyanins. The integrated strategies are warranted for improving anthocyanin stabili-zation for promoting their further application in food industry.

Automated summary

Anthocyanins, pigments abundant in fruits and vegetables, are commonly used in foods for their attractive color and health benefits. However, their instability during food processing can lead to degradation and color fading. Strategies such as modification of structures and encapsulation have been shown to enhance stability, despite challenges such as hazards and technical limitations. Integrated strategies are needed to promote further application of anthocyanins in the food industry.