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] |