Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system

•Non-encapsulated and encapsulated aronia extract were in vitro digested.•Anthocyanins decreased and cryptochlorogenic acid remarkably increased.•Encapsulation lowered transformations of anthocyanins and chlorogenic acid isomers.•Cyanidin 3-galactoside-C7H12O6 was found after cyanidin 3-galactoside digestion.•Cryptochlorogenic acid was formed by in vitro digestion of chlorogenic acid.