Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often comprom...
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| Format: | Article |
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The Korean Society of Food Science and Technology
2024
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| _version_ | 1824452501281177600 |
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| author | Ijod, Giroon Mohamed Nawawi, Nur Izzati Anwar, Farooq Abd Rahim, Muhamad Hafiz Ismail-Fitry, Mohammad Rashedi Mohd Adzahan, Noranizan Mohamad Azman, Ezzat |
| author_facet | Ijod, Giroon Mohamed Nawawi, Nur Izzati Anwar, Farooq Abd Rahim, Muhamad Hafiz Ismail-Fitry, Mohammad Rashedi Mohd Adzahan, Noranizan Mohamad Azman, Ezzat |
| author_sort | Ijod, Giroon |
| collection | UPM |
| description | Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts. |
| first_indexed | 2025-02-19T02:51:31Z |
| format | Article |
| id | upm.eprints-114974 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2025-02-19T02:51:31Z |
| publishDate | 2024 |
| publisher | The Korean Society of Food Science and Technology |
| record_format | dspace |
| spelling | upm.eprints-1149742025-02-13T03:29:48Z http://psasir.upm.edu.my/id/eprint/114974/ Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review Ijod, Giroon Mohamed Nawawi, Nur Izzati Anwar, Farooq Abd Rahim, Muhamad Hafiz Ismail-Fitry, Mohammad Rashedi Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts. The Korean Society of Food Science and Technology 2024-06-11 Article PeerReviewed Ijod, Giroon and Mohamed Nawawi, Nur Izzati and Anwar, Farooq and Abd Rahim, Muhamad Hafiz and Ismail-Fitry, Mohammad Rashedi and Mohd Adzahan, Noranizan and Mohamad Azman, Ezzat (2024) Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review. Food Science and Biotechnology, 33 (12). pp. 2673-2698. ISSN 1226-7708; eISSN: 2092-6456 https://link.springer.com/article/10.1007/s10068-024-01603-2?error=cookies_not_supported&code=839236f9-9546-4c9d-9006-417376e0bcf6 10.1007/s10068-024-01603-2 |
| spellingShingle | Ijod, Giroon Mohamed Nawawi, Nur Izzati Anwar, Farooq Abd Rahim, Muhamad Hafiz Ismail-Fitry, Mohammad Rashedi Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title_full | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title_fullStr | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title_full_unstemmed | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title_short | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review |
| title_sort | recent microencapsulation trends for enhancing the stability and functionality of anthocyanins a review |
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