Progress in the Delivery System for Anthocyanins

doi:10.7506/spkx1002-6630-20210310-130

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 245-253.doi: 10.7506/spkx1002-6630-20210310-130

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Progress in the Delivery System for Anthocyanins

MA Xiaoqiang, BAI Weibin, CHEN Jiali, SUN Jianxia

(1. Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China;2. Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China)

Online:2022-04-15 Published:2022-04-26

Abstract

Abstract: Anthocyanins are common functional pigments in plants and have various health benefits. However, anthocyanins are unstable and prone to degradation during processing and storage. Numerous studies have revealed that delivery systems can be used to effectively enhance the stability and bioavailability of anthocyanins. This review systematically elucidates the process of the digestion and absorption of anthocyanins in the human body, and summarizes several delivery systems currently used to improve the stability of anthocyanins in the intestinal tract, including protein, polysaccharide, liposome, multiple, and composite delivery systems, in order to provide a theoretical basis for the further development and utilization of anthocyanins as a functional food constituent.

Key words: anthocyanins; delivery systems; stability; bioavailability; functional constituents

CLC Number:

TS264.4

MA Xiaoqiang, BAI Weibin, CHEN Jiali, SUN Jianxia. Progress in the Delivery System for Anthocyanins[J]. FOOD SCIENCE, 2022, 43(7): 245-253.

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Progress in the Delivery System for Anthocyanins

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