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Anthocyanins: impact of extraction, encapsulation, and emulsification methods - a literature review
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Anthocyanins: impact of extraction, encapsulation, and emulsification methods - a literature review
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Journal Article
Anthocyanins: impact of extraction, encapsulation, and emulsification methods - a literature review
2026
Overview
The article examined the impact of extraction, encapsulation, and emulsification methods on anthocyanin stability, with an emphasis on those extracted from juçara (Euterpe edulis). Anthocyanins, natural pigments that impart varied coloration to fruits and vegetables, possess antioxidant, anti-inflammatory, and cardioprotective properties, offering health benefits. However, these molecules are sensitive to factors such as pH, light, temperature, and oxygen, compromising their stability and limiting their effectiveness in foods. Juçara stands out as a rich source of anthocyanins, particularly cyanidin-3-glucoside, with higher antioxidant concentration compared to fruits like blueberries and grapes, enhancing its potential as a natural colorant. The study evaluated the extraction and encapsulation methods to stabilize anthocyanins, focusing on the double emulsion technique, which provided protection against degrading agents and enables controlled release. The analysis details the efficacy and challenges of these methods, supporting the application of anthocyanins as natural colorants and antioxidants in functional foods. Results highlighted the advantages of the double emulsion technique in preserving the bioactive and visual properties of juçara anthocyanins, showing promise for the food industry.
Publisher
Universidade Federal de Santa Maria
Subject
