Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
Yingying Cheng, Jiayi Liu, Ling Li, Jiali Ren, Jun Lu, Feijun Luo
Food Chemistry X
Abstract
The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability. It has been reported that delivery systems made in different ways could improve the stability, bioavailability and bioactivity of anthocyanins. This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co-assembly with amphiphilic peptides were discussed. In particular, the effects of these encapsulation technologies on the stability, bioavailability and bioactivities of anthocyanins <i>in vitro</i> and <i>in vivo</i> experiments are reviewed in detail, which provided scientific insights for anthocyanins encapsulation methods. However, the application of anthocyanins in food industry as well as the biological fate and functional pathways <i>in vivo</i> still need to be further explored.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
anthocyanins have low oral bioavailability
“However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.”
anthocyanins are sensitive to certain environmental and gastrointestinal conditions
“However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.”
microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co-assembly with amphiphilic peptides are used for encapsulation of anthocyanins
“This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microc...”