University of Campinas, 13056-405 Campinas, SP, Brazil.
Federal University of Ceará, 60020-181 Fortaleza, CE, Brazil.
Food Chem. 2023 Oct 30;424:136361. doi: 10.1016/j.foodchem.2023.136361. Epub 2023 May 12.
Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40 °C, and maximum time of 30 min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.
花色苷是一种天然有色化合物，可从植物中提取，尤其是水果。在正常加工条件下，其分子不稳定；因此，必须使用微胶囊化等现代技术加以保护。出于这个原因，许多行业都在从综述研究中寻找信息，以找到提高这些天然色素稳定性的条件。本系统综述旨在阐明花色苷的各个方面，例如主要的提取和微胶囊化方法、分析技术的差距以及工业优化措施。最初检索到 179 篇科学文章，其中发现了 7 个聚类，有 10-36 个交叉引用。综述中包含了 16 篇含有 15 种不同植物标本的文章，其中大多数集中在整个水果、果肉或副产物上。导致花色苷含量最高的提取和微胶囊化技术是乙醇超声处理、温度低于 40°C 和最大时间 30 分钟，其次是麦芽糊精或阿拉伯胶喷雾干燥的微胶囊化。颜色应用程序和模拟程序可以帮助验证天然染料的组成、特性和行为。
