01977naa a2200277 a 450000100080000000500110000800800410001902400350006010000190009524501130011426000090022730000140023652011880025065000100143865000130144865000170146165300100147865300240148865300300151270000210154270000200156370000190158370000180160270000230162077300560164321779312025-08-12       2025    bl uuuu     u00u1 u    #d7 a10.1016/j.fbp.2025.06.0012DOI1 aFEITOSA, B. F.  aAnthocyanins stability theorybevidence summary on the effects of microencapsulation.h[electronic resource]  c2025  ap. 77-86.  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.  aColor  aCyanidin  aNatural dyes  aFruit  aInstability factors  aMicroencapsulated systems1 aDECKER, B. L. A.1 aBRITO, E. S. de1 aMARQUES, M. C.1 aRODRIGUES, S.1 aMARIUTTI, L. R. B.  tFood and Bioproducts Processinggv. 153, sep. 2025.