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Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsu...

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Autores principales: Song, Jiahui, Yu, Yue, Chen, Minghuang, Ren, Zhongyang, Chen, Lin, Fu, Caili, Ma, Zheng feei, Li, Zhanming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247465/
https://www.ncbi.nlm.nih.gov/pubmed/35782917
http://dx.doi.org/10.3389/fnut.2022.938829
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author Song, Jiahui
Yu, Yue
Chen, Minghuang
Ren, Zhongyang
Chen, Lin
Fu, Caili
Ma, Zheng feei
Li, Zhanming
author_facet Song, Jiahui
Yu, Yue
Chen, Minghuang
Ren, Zhongyang
Chen, Lin
Fu, Caili
Ma, Zheng feei
Li, Zhanming
author_sort Song, Jiahui
collection PubMed
description Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.
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spelling pubmed-92474652022-07-02 Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation Song, Jiahui Yu, Yue Chen, Minghuang Ren, Zhongyang Chen, Lin Fu, Caili Ma, Zheng feei Li, Zhanming Front Nutr Nutrition Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation. Frontiers Media S.A. 2022-06-17 /pmc/articles/PMC9247465/ /pubmed/35782917 http://dx.doi.org/10.3389/fnut.2022.938829 Text en Copyright © 2022 Song, Yu, Chen, Ren, Chen, Fu, Ma and Li. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Song, Jiahui
Yu, Yue
Chen, Minghuang
Ren, Zhongyang
Chen, Lin
Fu, Caili
Ma, Zheng feei
Li, Zhanming
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title_full Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title_fullStr Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title_full_unstemmed Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title_short Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
title_sort advancement of protein- and polysaccharide-based biopolymers for anthocyanin encapsulation
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247465/
https://www.ncbi.nlm.nih.gov/pubmed/35782917
http://dx.doi.org/10.3389/fnut.2022.938829
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