Abstract: Anthocyanins are a group of water-soluble flavonoid pigments, which are widely distributed in plant foods such as fruits and vegetables. They confer various colors on foods. Additionally, anthocyanins are the research focus of functional foods due to their biological activities including antioxidant, anti-inflammatory and anti-tumor activities. However, because of their instability, the application of anthocyanins in foods, beverages and dietary supplements is limited. Following an extensive review of the literature, this article outlines the methods and techniques used for improving the stability of anthocyanins during processing and storage with special emphasis on copigmentation, complexation, and encapsulation. The aim of this review is to provide useful information for further research and industrialization of anthocyanins.

Key words: anthocyanins, stability, influencing factors, processing, storage