Table 3.
Study on the microencapsulation of anthocyanins.
| Source | Wall Materials | Proportion | Encapsulation Efficiency |
Encapsulation | References |
|---|---|---|---|---|---|
| grape seed | maltodextrin (MD), mesquite gum (MG), and zein (Z) |
44% MG-56% Z wall: core material is 2:1 in a 2% (w/v) total solids dispersion |
85% | spray drying | [26] |
| 34% MD-66% Z wall: core material is 2:1 in a 2% (w/v) total solids dispersion |
82% | ||||
| juçara fruits | maltodextrin and gum Arabic |
maltodextrin and gum Arabic in a 1:1 proportion; wall material: core material 2:3 | 83.69% | freeze drying | [54] |
| blueberry | carboxymethyl starch (CMS)/xanthan gum (XG) |
CMS/XG: 30/1, 60/1, 90/1, 120/1, 150/1, w/w% | over 96% | freeze drying | [58] |
| purple rice bran | modified glutinous rice starch |
anthocyanin extract 40 mg cyanidin-3-glucoside/L and 6.01% modified starch | 94.22% | spray drying | [74] |
| blueberries | inulin, gum Arabic, and maltodextrin DE20 | maltodextrin DE20, hi-maize gum Arabic, and inulin 6.66%/5% | ranged from 96.80 to 98.83% |
spray drying | [76] |
| barberry | maltodextrin and gelatin | wall material content and anthocyanin load of 24.54% and 13.82%, respectively | 92.83% | spray drying | [77] |
| Iranian borage | maltodextrin (MD) and modified maize starch (MMS) | MD/MMS: 1/0, 1/0.25, 1/0.5, 1/1, w/w%; wall material: core material 1:4 | 93.1 and 97.4% | spray drying | [79] |
| sour cherries skins | whey protein isolate and gum Arabic | 5% whey proteins isolate and 2% gum Arabic | 70.30 ± 2.20% | freeze drying | [80] |
| red raspberry | soy protein isolate (SPI) and gum Arabic (AG) | different concentrations of anthocyanin (0.025%, 0.05%, and 0.075%); the concentration of SPI or AG was 5%, w/v, while for a combination of SPI + AG, 2.5% w/v for each was used | ranged from 93.05% to 98.87% | freeze drying | [81] |
| red cabbage | maltodextrin dextrose equivalent 20 and Arabic gum (AG) | MD20:AG 20:80 | ranged from 93.65 ± 1.80 to 98.85 ± 0.32% | drum drying | [84] |
| Cornelian cherry | whey protein isolates, inulin, and chitosan | WPI, chitosan, and inulin in a ratio of 2:1:1 (w:w:w) | 89.16 ± 1.23% | freeze drying | [88] |
| grape skins | soy phosphatidylcholine vesicles with the addition of pectin, acacia gum, and whey protein isolates | soy lecithin (100 mg mL−1), pectin (1 mg mL−1), acacia gum (1 mg mL−1), and whey protein isolates (1 mg mL−1) | ranged from 81 to 96% | freeze drying | [89] |
| mulberry | alginate/chitosan beads | freeze-dried beads (100 mg) loaded with mulberry-extracted solution containing anthocyanin (40 mL) |
/ | freeze drying | [90] |
| red cabbage | maltodextrin and Arabic gum | maltodextrin (25, 35, and 50 g), Arabic gum (25, 15, and 0 g), and critic acid (1 g) were dispersed in 100 mL solution |
67% | spray drying | [91] |
| saffron | ß-glucan and ß-cyclodextrin | ß-glucan | 45% | spray drying | [92] |
| ß-cyclodextrin | 63.25% | ||||
| grape skin | sodium alginate | sodium alginate: anthocyanin extract of grape skin 1:15 | 75% | spray drying | [93] |
| blueberry | chitosan and cellulose nanocrystal (CNC) | chitosan (0.1% w/v) pH 2.6 and 20 mL of 0.025–2.5% (w/v) CNC | 94% | ionic gelation | [94] |