# Anthocyanin Delivery Systems: A Critical Review of Recent Research Findings
## 3 ACN Delivery Systems
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Method** & **Source** & **Encapsulation** & **Study Outcome** & **Reference** \\ \hline \multirow{4}{*}{Jussara} & \multicolumn{2}{c}{Gum arabica, modified starch, whey proteins, or Soy protein isolate} & The use of the two polysaccharides with either one of the proteins resulted in high encapsulation efficiency and ACNs retention & [76] \\ \cline{3-5}  & \multirow{2}{*}{Purple sweet potato} & MC grafted with cinnamic acid & Maltodextrins with cinnamic acid improved ACNs stability over 30 days’ storage time in comparison to maltodextrin or free ACNs & [77] \\ \cline{3-5}  & \multirow{2}{*}{Blueberry} & \multirow{2}{*}{Whey proteins} & Encapsulated blueberry ACNs were more stable than blueberry extract & [78] \\ \hline \multirow{4}{*}{Purple maize} & Modified, normal, and waxy maize starches & Acetylated starches had superior encapsulating power for ACNs & [79] \\ \cline{3-5}  & \multirow{2}{*}{Black raspberry juice} & Maltodextrin, fenugreek gum, and microcrystalline cellulose & Gum and cellulose increased the overall properties of the powders and ACN concentration & [80] \\ \cline{3-5}  & \multirow{2}{*}{Roselle extract} & Maltodextrin, pectin, gelatin, Carboxy methyl cellulose, whey proteins, carrageenanan, and Gum arabica & [81] \\ \cline{3-5}  & \multirow{2}{*}{Blueberry} & Maltodextrin and Gum arabica & The use of an ultrasonic nozzle better protected the blueberry bioactive than the conventional nozzle and had similar results for AA and total ACN contents & [82,83] \\ \hline \multirow{4}{*}{Jussara pulp} & \multirow{2}{*}{Gelatin, Gum arabica, maltodextrin} & Optimization study pointed to 165 \({}^{\circ}\)C and 5\% of carrier material as the best for ACNs retention. At 40 \({}^{\circ}\)C and 75\% of relative humidity, ACNs half-life was 14 days when coated with GA & [84] \\ \cline{3-5}  & \multirow{2}{*}{Saffron anthocyanin} & \(\beta\)-glucan and \(\beta\)-cyclodextrintrin & Higher concentrations of ACNs were protected from adverse stomach conditions by encapsulation & [85] \\ \hline \multirow{4}{*}{Reselle extract} & \multirow{2}{*}{Roselle extract} & \(\beta\)-cyclodextrintrin, soy protein isolate, gelatin & Increased the thermal stability and encapsulation efficiency by 99\% using the composite wall materials of purified roselle extract & [86] \\ \cline{3-5}  & \multirow{2}{*}{Raspberry} & Gum arabica and Soy proteins & Increased retention of ACNs by 36\% & [30] \\ \cline{3-5}  & \multirow{2}{*}{Milk-Blackberry pulp} & Maltodextrin and & High anthocyanin content and increased antioxidant capacity & [87] \\ \hline \multirow{4}{*}{Sour cherry} & \multirow{2}{*}{Soy proteins and whey proteins} & SP showed higher encapsulation efficiency and higher anthocyanin content & [88] \\ \cline{3-5}  & \multirow{2}{*}{Grape extract} & Acacia gum and whey proteins & Improved encapsulation efficiency of ACN & [89] \\ \cline{3-5}  & \multirow{2}{*}{Wine grape pomace} & Gum arabica and Maltodextrin & Samples had 91\% encapsulation efficiency & [90] \\ \cline{3-5}  & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._