Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum

•The loading efficiencies of anthocyanins with maltodextrin and anionic gums were 83.44–87.21%.•Carboxymethyl cellulose and xanthan gum, combined with maltodextrin, had better efficiency.•Encapsulation enhanced twice the retention of anthocyanins for 100 days at 25℃.•Anthocyanins showed different stabilities, depending on the sugar attached to anthocyanidin.