Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
- PMID: 34118125
- DOI: 10.1111/1541-4337.12772
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Abstract
Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.
Keywords: anthocyanins; color stability; copigmentation; encapsulation; synergistic effects.
© 2021 Institute of Food Technologists®.
References
REFERENCES
-
- Abd El-Salam, M. H, & El-Shibiny, S. (2018). Glycation of whey proteins: technological and nutritional implications. International Journal of Biological Macromolecules, 112, 83-92. https://doi.org/10.1016/j.ijbiomac.2018.01.114
-
- Aditya, N. P., Espinosa, Y. G., & Norton, I. T. (2017). Encapsulation systems for the delivery of hydrophilic nutraceuticals: food application. Biotechnology Advances, 35(4), 450-457. https://doi.org/10.1016/j.biotechadv.2017.03.012
-
- Mahdavi, S. A., Jafari, S. M., Assadpoor, E., & Dehnad, D. (2016). Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules, 85, 379-385. https://doi.org/10.1016/j.ijbiomac.2016.01.011
-
- Mahdavi, S. A., Jafari, S. M., Assadpour, E., & Ghorbani, M. (2016). Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation. Journal of Food Engineering, 181, 59-66. https://doi.org/10.1016/j.jfoodeng.2016.03.003
-
- Arnon-Rips, H., & Poverenov, E. (2018). Improving food products’ quality and storability by using layer by layer edible coatings. Trends in Food Science and Technology, 75, 81-92. https://doi.org/10.1016/j.tifs.2018.03.003
Publication types
MeSH terms
Substances
LinkOut - more resources
Other Literature Sources