Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development

Abstract

Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity and potential to deliver substantial health benefits in diets. This review particularly highlights the health promoting potential of anthocyanin-rich fermented dairy and non-dairy fermented beverages such as kefir, kombucha, and kvass focusing on their health benefits such as cognitive function, type 2 diabetes (T2DM) and cancer. And also, emphasizes the functional roles of beverages in gut microbiota modulation, metabolic and neurotransmitter regulation, oxidative stress reduction and signaling pathways (e.g., NF-κB, PI3K/AKT). Fermentation technologies and innovative stabilization methods are presented as critical for preserving anthocyanin integrity, enhancing bioavailability, and improving both nutritional and sensory properties. Innovative technologies such as controlled fermentation, encapsulation, and use of fruit byproducts improve anthocyanin retention and functionality. By addressing current limitations in anthocyanin stability and exploring innovative solutions for fortification, this research contributes to the development of sustainable, health-oriented fermented beverages. The insights provided pave the way for expanding the functional beverage market while offering a roadmap for future studies to optimize the therapeutic and nutritional potential of anthocyanin-rich products.