Several plant species are colored red, purple, or blue via anthocyanins, which are water-soluble flavonoid pigments found in floral tissues. Because they are sustainable sources of natural colors and bioactive phytochemicals for food applications, flowers high in anthocyanins have drawn increasing commercial and scientific attention. These polyphenolic compounds are useful for nutraceutical, natural and functional food additives because of their many health-promoting qualities, which include cytoprotective, anti-inflammatory, and antioxidant activity. Extensive study on the extraction, characterization, and technological application of anthocyanins obtained from edible floral resources has been driven by growing consumer demand for natural and clean products. Their potential, anthocyanins' fundamental chemical instability limits their usefulness in food systems. Environmental factors such pH changes; heat processing, light exposure, oxidation, and enzymatic degradation have a significant impact on their color and biological activity. Furthermore, because of fast metabolic transformation, restricted membrane permeability, and gastrointestinal degradation, anthocyanins have low bioavailability. Micro and nano encapsulation technologies have become successful delivery methods around these restrictions. By using appropriate wall materials, encapsulation increases the stability of anthocyanins throughout processing and storage, increases their bioavailability, and permits regulated release. As a result, beverages, dairy, baked goods, nutraceuticals, and smart packaging can more successfully utilize encapsulated anthocyanins.
Saxena et al. (Fri,) studied this question.