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Abstract Black soybean peels (BSPs) are rich in anthocyanins (ANCs), a naturally active substance added to manufactured foods. However, the instability of the ANC structure limits its application in the food industry. In the present study, an efficient and simple microencapsulation method to improve the stability of ANC was successfully established. BSP ANCs were encapsulated in a microencapsulated complex with fructo‐oligosaccharide (FOS) and whey protein (WP) associated with a high encapsulation rate (65.41%) and drug‐loading capacity (6.13%). The particle size and polydispersity index of anthocyanin‐loaded microencapsulation (ALM) were 4.648 ± 0.350 µm and 0.405 ± 0.107, respectively. The ANC stability test showed that ALM performed enhanced thermostability, pH stability, storage stability, and light stability. Meanwhile, in vitro release experiments indicated that ALM dramatically delayed the contact time of ANC with the environment and reduced the degradation. Moreover, animal experiments demonstrated that ALM better improved blood glucose homeostasis and lipid homeostasis in high‐fat‐ and high‐fructose‐treated mice and reduced liver lipid accumulation and damage. Additionally, the better in vivo bioactivity could be attributed to the extended bioavailability that was proved by a pharmacokinetics test. These results suggested that the microencapsulation employed WP‐FOS complexes as the wall materials are of great potential to improve the stability and health‐promoting properties of ANC, providing a promising solution as dietary supplementation.

In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), color density (CD), tint (T), alcohol by volume (ABV), total soluble solids (TSS), Ph value, total dry extracts (TDE)) were used to establish the quality evaluation model and conduct the principal component analysis (PCA). Based on the results from PCA, the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking of blueberry wines between quality evaluation model and sensory evaluation test verified the reliability of this model. In addition, ultrasonic-treated blueberry wine showed a higher score than the untreated group, which reflected the sensory quality changes of blueberry wine during ultrasonic treatment with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and reasonable instruction for consumers’ choices.

Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.