#7246. Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review

October 2026publication date
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Journal’s subject area:
Industrial and Manufacturing Engineering;
Food Science;
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Abstract:
Anthocyanins are notable hydrophilic compounds that belong to the flavonoid family, which are available in plants. They have excellent antioxidants, anti-inflammatory, anticancer activity. Furthermore, they can be used as a natural dye in the food industry. The stability of anthocyanins can be affected by processing and storage conditions, for example, pH, temperature, light, oxygen, enzymes, and so on. The stability can be improved via loading them in encapsulation systems including nanoemulsions, liposomes, niosomes, biopolymer-based nanoparticles, nanogel, complex coacervates, and tocosomes. These carrier systems can be used for coating of other encapsulation systems (such as liposome). Additionally, tocosomes are a new system that can be used for encapsulating anthocyanins. Further studies regarding stability, bioavailability, and in vivo work of anthocyanins-loaded micro/nano-encapsulation systems could shed a light to evaluate the therapeutic efficacy.
Keywords:
Anthocyanins; bioavailability; encapsulation systems; stability

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