A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

•Anthocyanin stability hampers its wide application in foods to benefit industries.•Anthocyanin stability is dependent on its own structure and environmental factors.•Stability enhancement can be achieved via stabilizing structure.•Encapsulation is vital to enhance stability via controlling environmental factors.•Induced hazards, technical limits, and interaction with food are main challenges.