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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 19
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Review Articles

Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review

Ahmed K. Rashwana Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China;b Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, EgyptORCID Iconhttps://orcid.org/0000-0002-9318-5256View further author information
ORCID Icon,
Naymul Karima Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-6515-0611View further author information
ORCID Icon,
Yang Xua Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ChinaView further author information
,
Jiahong Xiea Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ChinaView further author information
,
Haoxin Cuia Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ChinaView further author information
,
M. R. Mozafaric Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, AustraliaView further author information
&
Wei Chena Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2373-2437View further author information
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Pages 3362-3385 | Published online: 18 Oct 2021

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Hongcai Zhang, Miaomiao Feng, Yapeng Fang, Yan Wu, Yuan Liu, Yanyun Zhao & Jianxiong Xu. (2023) Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry. Critical Reviews in Food Science and Nutrition 63:32, pages 11044-11062.
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Ahmed K. Rashwan, Naymul Karim, Yang Xu, Nemany A. N. Hanafy, Bin Li, Abul-Hamd E. Mehanni, Eman M. Taha & Wei Chen. (2023) An updated and comprehensive review on the potential health effects of curcumin-encapsulated micro/nanoparticles. Critical Reviews in Food Science and Nutrition 63:29, pages 9731-9751.
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Zhiying Li, Jinlong Tian, Zhen Cheng, Wei Teng, Weijia Zhang, Yiwen Bao, Yidi Wang, Baoge Song, Yi Chen & Bin Li. (2023) Hypoglycemic bioactivity of anthocyanins: A review on proposed targets and potential signaling pathways. Critical Reviews in Food Science and Nutrition 63:26, pages 7878-7895.
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Ahmed K. Rashwan, Ahmed I. Osman, Naymul Karim, Jianling Mo & Wei Chen. (2023) Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review. Food Reviews International 0:0, pages 1-28.
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Tisong Liang, Pu Jing & Jian He. (2023) Nano techniques: an updated review focused on anthocyanin stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Articles from other publishers (12)

Mustafa Ahmed, Ipsheta Bose, Gulden Goksen & Swarup Roy. (2023) Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review. Foods 12:11, pages 2203.
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Ana R. Nunes, Elisabete C. Costa, Gilberto Alves & Luís R. Silva. (2023) Nanoformulations for the Delivery of Dietary Anthocyanins for the Prevention and Treatment of Diabetes Mellitus and Its Complications. Pharmaceuticals 16:5, pages 736.
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Shuhua Yin, Maoping Duan, Yiran Qian, Chenyan Lv, Jiachen Zang, Guanghua Zhao & Tuo Zhang. (2023) Regulatable and reversible native paramyosin hydrogels promote the wound healing of the skin in mice. Chemical Engineering Journal 462, pages 142294.
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Marcia English, Ogadimma Desmond Okagu, Kristen Stephens, Alex Goertzen & Chibuike C. Udenigwe. (2023) Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Frontiers in Nutrition 10.
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Lei Cao, Sang Gil Lee & Joong Ho Shin. (2023) Effects of encapsulation methods on bioaccessibility of anthocyanins: a systematic review and meta-analysis. Food & Function 14:2, pages 639-652.
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Jameel Mohammed Al-Khayri, Waqas Asghar, Aqsa Akhtar, Haris Ayub, Iram Aslam, Nauman Khalid, Muneera Qassim Al-Mssallem, Fatima Mohammed Alessa, Hesham Sayed Ghazzawy & Mahesh Attimarad. (2022) Anthocyanin Delivery Systems: A Critical Review of Recent Research Findings. Applied Sciences 12:23, pages 12347.
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Mingzhu Liu, Shilei Zhang, Yuanyuan Ye, Xiaoqing Liu, Jiangling He, Lingfeng Wei, Die Zhang, Jiaojiao Zhou & Jie Cai. (2022) Robust Electrospinning-Constructed Cellulose Acetate@Anthocyanin Ultrafine Fibers: Synthesis, Characterization, and Controlled Release Properties. Polymers 14:19, pages 4036.
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Jinglei Li, Jian Nan, Haishan Wu, Hyun Jin Park, Qingsheng Zhao & Liu Yang. (2022) Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability. Food Chemistry 389, pages 132931.
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Yipeng Chen, Yueming Jiang, Lingrong Wen & Bao Yang. (2022) Structure, stability and bioaccessibility of icaritin-loaded pectin nanoparticle. Food Hydrocolloids 129, pages 107663.
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Célia Boukoufi, Ariane Boudier, Philippe Maincent, Jean Vigneron & Igor Clarot. (2022) Food-inspired innovations to improve the stability of active pharmaceutical ingredients. International Journal of Pharmaceutics 623, pages 121881.
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Jiahui Song, Yue Yu, Minghuang Chen, Zhongyang Ren, Lin Chen, Caili Fu, Zheng feei Ma & Zhanming Li. (2022) Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Frontiers in Nutrition 9.
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Chao Zhang, Xinlin Zhu, Shuming Hou, Weihua Pan & Wanqing Liao. (2022) Functionalization of Nanomaterials for Skin Cancer Theranostics. Frontiers in Bioengineering and Biotechnology 10.
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