Enhanced Stability and Targeted Delivery of Microencapsulated Anthocyanins for Improved Food Quality and Human Health

Enhanced Stability and Targeted Delivery of Microencapsulated Anthocyanins for Improved Food Quality and Human Health (Dr. Kaletunc)

Microencapsulation of anthocyanins provides excellent opportunities for improving stability in foods and delivery to target organs.  Our hypothesis is that encapsulation of anthocyanins in microparticles will improve their stability in food matrices, and thus the visual appeal of foods, as well as delivery to small and large intestines. Improved delivery is expected to increase uptake of intact anthocyanins and their bioactive metabolites into tissues, thereby enhancing efficacy against chronic diseases such as inflammation and cancer.

Anthocyanins are red to blue natural pigments with potent antioxidant and cellular modulating activities.  They serve the dual purpose of providing desired colors to foods while enhancing health, particularly in the gastrointestinal tract.  However, anthocyanins stability is greatly affected by its surrounding environment, particularly pH, oxygen and heat. 

OSU is developing new technologies to enhance nutritional quality, health, and visual appeal of foods by enhancing the stability, bioavailability, and targeted delivery of anthocyanins. The overall goal is to enhance food quality and improve the delivery of health promoting phytochemicals through optimized microparticle production.   

Improved appeal and the shelf life of products containing natural pigments with antioxidant properties and enhance human health by their targeted delivery.