Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

Abstract

Among bioactive compounds studied in fruits and vegetables, anthocyanins have been well studied in recent years due to increasing reports of health benefits. The inherent instability of anthocyanins to environmental conditions presents opportunities for a variety of stabilization processes prior to health applications. Different approaches have been used in extracting anthocyanins, but the implications of the methods used have only been reported recently. Similarly, anthocyanins have been encapsulated using a variety of methods and the physicochemical characteristics of the microcapsules were reported. Evidence on changes in bioactive contents and antioxidant activity during storage or simulated digestion highlight the need to review anthocyanin extraction techniques and characterization methods to improve stability. In vitro release studies show that encapsulation stabilizes anthocyanins and functions as a delivery method. Encapsulated anthocyanins may meet average intake rates in human diets; however, in vivo and human studies need to be conducted.