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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
12/08/2025 |
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Data da última atualização: |
12/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FEITOSA, B. F.; DECKER, B. L. A.; BRITO, E. S. de; MARQUES, M. C.; RODRIGUES, S.; MARIUTTI, L. R. B. |
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Afiliação: |
BRUNO FONSÊCA FEITOSA, UNIVERSIDADE DE CAMPINAS; BETINA LOUISE ANGIOLETTI DECKER, UNIVERSIDADE FEDERAL DO CEARÁ; EDY SOUSA DE BRITO, CNAT; MARCELLA CAMARGO MARQUES, UNIVERSIDADE DE CAMPINAS; SUELI RODRIGUES, UNIVERSIDADE FEDERAL DO CEARÁ; LILIAN REGINA BARROS MARIUTTI, UNIVERSIDADE DE CAMPINAS. |
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Título: |
Anthocyanins stability theory: evidence summary on the effects of microencapsulation. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food and Bioproducts Processing, v. 153, sep. 2025. |
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Páginas: |
p. 77-86. |
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DOI: |
10.1016/j.fbp.2025.06.001 |
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Idioma: |
Inglês |
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Conteúdo: |
Anthocyanins have garnered significant attention due to their potential use as natural dyes. However, their chemical instability under various environmental conditions—such as pH fluctuations, temperature, light exposure, and interactions with other food components—limits their industrial applications. Microencapsulation has emerged as a promising strategy to enhance the stability of anthocyanins by providing protection against these degradation factors. This review examines the stability of fruit-derived anthocyanins, emphasizing structural modifications, color changes, and their interactions with pH, ascorbic acid, temperature, carbohydrates, proteins, copigmentation, and other factors. Additionally, the effects of microencapsulation on anthocyanin preservation are discussed, highlighting its applied evidence. Despite the advantages offered by microencapsulation, studies suggest that in certain applications, the stability achieved may not substantially surpass that of pure anthocyanins. Future research should investigate novel encapsulation approaches, including the use of polymer combinations and hybrid techniques, to optimize the protection of anthocyanins. |
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Palavras-Chave: |
Fruit; Instability factors; Microencapsulated systems. |
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Thesaurus Nal: |
Color; Cyanidin; Natural dyes. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
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024 7 $a10.1016/j.fbp.2025.06.001$2DOI
100 1 $aFEITOSA, B. F.
245 $aAnthocyanins stability theory$bevidence summary on the effects of microencapsulation.$h[electronic resource]
260 $c2025
300 $ap. 77-86.
520 $aAnthocyanins have garnered significant attention due to their potential use as natural dyes. However, their chemical instability under various environmental conditions—such as pH fluctuations, temperature, light exposure, and interactions with other food components—limits their industrial applications. Microencapsulation has emerged as a promising strategy to enhance the stability of anthocyanins by providing protection against these degradation factors. This review examines the stability of fruit-derived anthocyanins, emphasizing structural modifications, color changes, and their interactions with pH, ascorbic acid, temperature, carbohydrates, proteins, copigmentation, and other factors. Additionally, the effects of microencapsulation on anthocyanin preservation are discussed, highlighting its applied evidence. Despite the advantages offered by microencapsulation, studies suggest that in certain applications, the stability achieved may not substantially surpass that of pure anthocyanins. Future research should investigate novel encapsulation approaches, including the use of polymer combinations and hybrid techniques, to optimize the protection of anthocyanins.
650 $aColor
650 $aCyanidin
650 $aNatural dyes
653 $aFruit
653 $aInstability factors
653 $aMicroencapsulated systems
700 1 $aDECKER, B. L. A.
700 1 $aBRITO, E. S. de
700 1 $aMARQUES, M. C.
700 1 $aRODRIGUES, S.
700 1 $aMARIUTTI, L. R. B.
773 $tFood and Bioproducts Processing$gv. 153, sep. 2025.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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