Ijod Giroon, Nawawi Nur Izzati Mohamed, Anwar Farooq, Rahim Muhamad Hafiz Abd, Ismail-Fitry Mohammad Rashedi, Adzahan Noranizan Mohd, Azman Ezzat Mohamad
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia.
Food Sci Biotechnol. 2024 Jun 11;33(12):2673-2698. doi: 10.1007/s10068-024-01603-2. eCollection 2024 Sep.
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.
花青素（ACNs）是存在于各种水果和蔬菜中的水溶性色素，以其高抗氧化活性而闻名。它们被用作天然食品着色剂和防腐剂，具有多种药用功效。然而，它们在功能性食品和营养保健品中的应用常常因其对热、氧气、酶、光、pH变化的低稳定性以及溶解性问题而受到影响。喷雾干燥已成为一种有效的微胶囊化技术，可提高ACNs的保质期、质量和稳定性。本文综述了富含ACNs的水果提取物喷雾干燥微胶囊化的最新科学进展。讨论了喷雾干燥微胶囊化富含ACNs粉末的工艺优化以及稳定性和物理化学性质。本综述还涵盖了功能性食品和营养保健品应用，并介绍了新型封装方法，如冷冻干燥、超临界二氧化碳（SC-CO）、凝聚、滚筒干燥和电喷雾，强调了它们在提高富含ACNs的水果提取物效用方面的潜力。
