Abstract: Anthocyanins are natural colorants that have attracted increasing attention due to their wide color range, non-toxicity and health benefits. Although anthocyanins have great application potential in the food and pharmaceutical industries, their application is limited due to the relative instability. Starch is considered as a good protective agent for anthocyanins, which can improve the stability of anthocyanins during storage. In recent years, many studies have combined the two compounds by different methods such as physical and chemical methods. This can not only enhance the stability of anthocyanins, but also improve the mechanical properties of starch, which will result in better application of starch and anthocyanins in drug delivery, biomedicine, agriculture, and food production. The basic structural characteristics of anthocyanins and starch, and the various methods for preparing anthocyanin-starch complexes are summarized herein. Also, the effects of anthocyanin-starch interactions on anthocyanin stability, bioavailability and antioxidant activity and on starch crystallinity, gelatinization properties, mechanical properties and digestibility are reviewed, and the current progress in the application of anthocyanin-starch complexes is outlined. It is hoped that this review will provide a reference for future research on the preparation and application of anthocyanin-starch complexes.

Key words: anthocyanins; starch; interaction; stability