Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review.

Auteur(s) :
Gul K., Yousuf B., Wani AA., Singh P.
Date :
Mar, 2015
Source(s) :
Critical reviews in food science and nutrition. #: p
Adresse :
Department of Food Engineering & Technology , Sant Longowal Institute of Engineering & Technology , Longowal , Punjab , India , 148106.

Sommaire de l'article

Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. They are responsible for the bright attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 300 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin rich foods may help boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is challenging task due to their low stability towards environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation and delivery.

Source : Pubmed
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