ReviewFrontiers in nutrition2022
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
22 citing papers in PubMed.
- Encapsulation of Anthocyanin From Black Carrot (Daucus carota var atrorubens) in Protein Complexes From Plant, Insect, and Animal Origin: Synthesis and Stability.Journal of food science · 2026Article
- Preparation of Lake Pigment from Calcium Carbonate and Cyanidin-3-O-Glucoside: Structural Characterization and Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates.Foods (Basel, Switzerland) · 2026Article
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Proteins for Polyphenol Encapsulation, Functional Food Production, and Breast Cancer Incidence Reduction: Impact of pH Conditions, BSA Particle Size, and Curcumin Concentration.The protein journal · 2026Review
- Conformational and Physicochemical Properties ofFood science & nutrition · 2026Article
- Unlocking cyanidin-3-glucoside potentials with green technologies: advances in extraction, bioavailability, and stability for therapeutic and non-therapeutic applications.Frontiers in nutrition · 2026Review
- Exploring the Integration of Anthocyanins with Functional Materials in Smart Food Packaging: From Stabilization to Application.Foods (Basel, Switzerland) · 2025Review
- Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds.Gels (Basel, Switzerland) · 2025Article
- Characterization of Plant based spray dried powders using oil seed proteins and chokeberry extract from wine byproduct.Scientific reports · 2024Article
- Exploring the Potential of Anthocyanins for Repairing Photoaged Skin: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Development of Vitamin C-Loaded Electrospun Nanofibers of Mixture of Polysaccharides of Pullulan/Xanthan Gum for Fast Dissolving Oral Film Applications.Materials (Basel, Switzerland) · 2024Article
- Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts.Foods (Basel, Switzerland) · 2023Article
- Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins.Molecules (Basel, Switzerland) · 2023Article
- Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review.Foods (Basel, Switzerland) · 2023Review
- Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins.Advanced healthcare materials · 2023Review
- Nanoencapsulation of Anthocyanins from Red Cabbage (Antioxidants (Basel, Switzerland) · 2023Article
- Efficient strategies for controlled release of nanoencapsulated phytohormones to improve plant stress tolerance.Plant methods · 2023Review
- Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying.Foods (Basel, Switzerland) · 2023Review
- Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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Registered trials
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