Table 5.

Stability performances of modified anthocyanins.

Anthocyanins	Modified Method	Improvement Effect	Reference
red raspberry pomace anthocyanin extracts	microencapsulation	Anthocyanin-loaded β-Lg nanoparticles were more stable in mouth (pH 6.8), simulated gastric (simulated gastric, pH 2), and simulated intestine (simulated intestinal, pH 6.9) by showing higher retention rate (%) than that of unencapsulated anthocyanins.	[36]
blackcurrant (Ribes nigrum) anthocyanins	enzymatic acylation	The half-life of the acylated derivatives was higher than that of the corresponding anthocyanins at each selected temperature.	[52]
cyanidin-3-O-galactoside	enzymatic acylation	Compared with C3G, the Ea value of the C3G lauric acid conjugate decreased from 46.6 to 45.8 kJ mol−1.	[53]
anthocyanin extracts	enzymatic acylation	The kinetic rate constant (k) and half-life parameter indicated that the thermostability of acylated cyanidin glycosides was higher than C3G.	[57]
blueberry anthocyanins	microencapsulation	The stability of anthocyanins was increased to 76.11% after 30-day storage (37 °C) through carboxymethyl starch/xanthan gum	[58]
raspberry anthocyanin	enzymatic acylation	The half-life of cyanidin-3-(6-salicyloyl) glucoside in the same environment was two times higher than that of cyanindin-3-O-glucoside.	[63]
vitisin A vitisin B	pyran anthocyanins	Vitisin A (consists of malvidin 3-glucoside) was entirely protected from bleaching by sulfur dioxide, and vitisin B (which is decarboxyvitisin A or malvidin 3-glucoside) showed greater resistance than malvidin 3-glucoside.	[66]
anthocyanin extracts	microencapsulation	The anthocyanins were chiefly retained inside the microparticles in the stomach and were released in the intestine.	[79]
red raspberry anthocyanin	microencapsulation	All microcapsules enhanced the thermal stability of anthocyanins in the temperature range 80–114 °C. Furthermore, anthocyanins were retained (up to 48%) during storage at 37 °C for 60 days.	[81]
blueberry anthocyanins	nanoparticle encapsulation	After 70 days of storage, the preservation rate of free anthocyanins was 85%, while the preservation rate of anthocyanins encapsulated with chitosan and pectin under dark conditions was higher than 96%.	[103]
spinarum fruit anthocyanins extract	emulsions	After thermal processing at 90 °C for 3 min, the retention of anthocyanins was at a maximum (72.24%) for emulsions.	[105]
anthocyanin extract	co-pigmentation	The addition of whey protein (WP) decreased anthocyanin color degradation significantly during the five day storage study at 25 °C in the dark and improved anthocyanins’ half-life significantly.	[109]
anthocyanin extracts	pickering emulsion	When digested in simulated gastric fluid, the starch-based double emulsions could retain the structural integrity and high encapsulation stability of anthocyanin.	[109]
sour cherry anthocyanins	co-pigmentation	Tannic acid, caffeic acid, 4-hydroxybenzoic acid, gallic acid, and malic acid could enhance the color intensity of sour cherry anthocyanins at pH 3.5.	[118]
purple carrot anthocyanins	co-pigmentation	After the addition of L-tryptophan, the average half-life of anthocyanins increased from two days to six days.	[122]
cyanidin-3-O-galactoside chloride, cyanidin-3-O-arabinoside	co-pigmentation	The hyperchromic effect of ofrosmarinus acid, syringic acid, and catechin were 51.02%, 43.24%, and 39.73%, respectively.	[133]
cyanidin-3-glucoside	chemical acylation	Retention rates of acylated C3G after heating for 10 h at 80, 100, and 120 °C were 83.24, 74.17, and 62.17%, respectively, which is obviously than higher than unacylated C3G.	[141]
cyanidin-3-O-glucoside (C3G)	co-pigmentation	ΔE in anthocyanins was reduced by 35.8% and 79.0%, total anthocyanin degradation dropped by 11.1% and 48.2%, and the average t1/2 increased 0.15 and 2.25 times, respectively.	[144]