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Molecules 2015, 20(4), 5875-5888;

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile
Author to whom correspondence should be addressed.
Academic Editor: Ronald E. Wrolstad
Received: 15 December 2014 / Revised: 6 March 2015 / Accepted: 9 March 2015 / Published: 3 April 2015
(This article belongs to the Special Issue Anthocyanins)
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During the last decade, many berry-type fruits have been recognised as good sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants and healthy and/or functional ingredients has been limited because of their low stability under given environmental conditions and interaction with other compounds in the food matrix. This review compiles information about the encapsulation of anthocyanins from twelve different berry-type fruit species as a technology for improving the stability and/or bioavailability of anthocyanins. Encapsulation by spray drying has been the primary method used to encapsulate anthocyanins, and some studies attempt to keep anthocyanin microparticles stable during storage. Nevertheless, more studies are needed to determine the stability of anthocyanin microparticles in food matrices over the product shelf life in the development of food colourants. Studies about encapsulated anthocyanins in simulated gastrointestinal models have primarily been conducted on the release of anthocyanins from microparticles to evaluate their bioavailability. However, adding anthocyanin microparticles to a food vehicle must guarantee the health properties attributed to the specific anthocyanins present in berry-type fruits. View Full-Text
Keywords: food colourants; healthy foods; microencapsulation; spray drying; yoghurt food colourants; healthy foods; microencapsulation; spray drying; yoghurt

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Robert, P.; Fredes, C. The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods. Molecules 2015, 20, 5875-5888.

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