花色苷是一种植物体次生代谢产生的天然色素,具有多种生物活性,能够为人体提供健康益处,但花色苷结构易受环境因素影响。利用微胶囊化技术,以多糖、蛋白质等材料作为壁材对花色苷进行包封,可提高花色苷稳定性,使其具有一定缓释功能,进一步发挥其生物活性。文章概述了花色苷的分子结构、生物活性以及花色苷在食品行业应用的挑战,分别基于载体材料和封装策略总结了花色苷微胶囊化技术,综述了花色苷微胶囊在食品添加剂与食品智能包装等食品行业中的应用现状与发展趋势,旨在为开发高价值花色苷微胶囊产品提供一定参考。

Anthocyanins are non-toxic pigments produced by secondary metabolism of plant species, which have various biological activities and could provide health benefits to the human body. However, the structure of anthocyanins is easily affected by environmental factors. By using materials such as polysaccharides and proteins as wall materials to encapsulate anthocyanins, anthocyanin microcapsules can have a certain sustained-release effect and further exert their biological activity. In this review, an overview of the molecular structure, biological activity of anthocyanins, as well as the challenges of their application in the food industry were provided. Based on carrier materials and packaging strategies, the microencapsulation technology of anthocyanins is summarized. And the application status and development trends of anthocyanin microcapsules in the food industry such as food additives and food intelligent packaging are reviewed. The aim of this review is to provide some reference for the development of high-value anthocyanin microcapsule products.