Investigating the Encapsulation Efficiency and Stability of Purple Onion Peel Anthocyanin: Effects of Storage Conditions

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Encapsulation efficiency was highest with HI-CAP at 82.56%, revealing its effectiveness for anthocyanin stability.
Sodium alginate capsules exhibited the strongest bioactivity with antioxidant capacity and total phenolics measured.
Analysis used encapsulation methods like oven drying and ionic gelation to optimize anthocyanin preservation.
Findings suggest that ALG and HI-CAP are pivotal in maintaining anthocyanin stability, particularly under controlled conditions.

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Investigating stability and bioactivity of encapsulated anthocyanins in purple onion peel, highlighting methods and material implications.

İncegül et al. (2025) studied this question.

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Investigating stability and bioactivity of encapsulated anthocyanins in purple onion peel, highlighting methods and material implications.