Abstract

Anthocyanins are natural colourants that are gaining popularity in the food industry due to their wide range of colours and health benefits. However, anthocyanins’ susceptibility to environmental stress may limit their applications, which could be improved by encapsulation systems composed of various biopolymers such as proteins, polysaccharides, and composite formulations. The main biopolymers used as encapsulate materials for anthocyanin protection and delivery has been introduced in this review; the geometry of these encapsulation systems, their properties, and the fabrication technologies has also been discussed. The information in this review can be used to guide anthocyanin encapsulation for food applications.