Table 1.

In vitro studies of nanoencapsulation of anthocyanins (polysaccharides, proteins, and lipid-based) for different purposes.

Source	Nanoencapsulant	Nanoencapsulation Technique	Average Size (nm)	Purpose	Reference
Commercial anthocyanin-rich extract	Whey Protein Isolate and Pectin	Thermal processing and electrostatic complexation	200	Increase antioxidant capacity	[166]
Red cabbage	Palmitic acid and surfactants	Emulsion	455	Stability and antioxidant capacity	[199]
Black rice bran	Chitosan and Alginate	Ionic pre-gelation and polyelectrolyte complex	219.53	Stability	[170]
Blueberry	Carboxymethyl Chitosan	Self-assembly	219.53	Protection and stability	[171]
Açai berry	Eudragit® L100	Modified double-emulsion solvent extraction/evaporation	570–620	Safety	[173]
Blueberry	Chitosan Hydrochloride, Carboxymethyl Chitosan	Electrostatic interaction	178.1	Stability and bioavailability	[169]
Blueberry	Whey Protein, Polyglycerol Polyricinoleate	Nanoemulsion	˂400	Protection and stability	[185]
Natural Source Plant	Lecithin and Cholesterol	Nanoliposomal	53.01	Stability and bioavailability	[186]
Blueberry	Chitosan Hydrochloride, Carboxymethyl Chitosan, and β-Lactoglobulin	Electrostatic interaction	91.71	Stability and bioavailability	[168]
Black rice	Chitosan/Chondroitin sulfate	Self-assembly	350.1	Antioxidant capacity	[200]
Red raspberry pomace	β-Lactoglobulin	Desolvation	129.13–351.85	Stability and bioavailability	[1]
Bilberry	Chitosan and Pectin	Self-assembly	100–300	Stability and bioavailability	[172]
Black carrot	Chitosan	Ionic gelation	274	Increase antioxidant capacity	[201]
Blackberry Commercial anthocyanin-rich extract	Pectin and Lysozyme Casein and Carboxymethyl Cellulose	Self-assembly Self-assembly	198.5 209.9	Protection and stability Stability	[164] [202]