Combination of copigmentation and encapsulation strategies using spray/freeze-drying technique for the stabilization of anthocyanins

The research paper discusses the challenges associated with stabilizing anthocyanins, which are naturalcolorants found in fruits and vegetables and are known for their health-promoting effects. These challengesinclude their susceptibility to degradation when exposed to oxygen, light, pH, and temperature and thelimited stability and color intensification achieved through common stabilization techniques such ascopigmentation and encapsulation. The paper emphasizes the potential of integrating copigmentation andencapsulation techniques to overcome these limitations. Copigmentation involves the association ofanthocyanins with copigments to enhance color intensity and stability, while encapsulation creates aprotective barrier around the anthocyanins. The authors highlight the advantages and disadvantages ofvarious copigments and encapsulation techniques for stabilizing anthocyanins, such as spray-drying andfreeze-drying. They also discuss the challenges associated with these methods, including the potential forcolor impairment and low encapsulation efficiency.

کلیدواژه ها:

copigmentation ، encapsulation ، freeze-drying ، anthocyanins