The scientists developed a way to make anthocyanin more stable by encapsulating it in a complex using PEG and chitosan. They found that the best process used specific ratios of materials. The encapsulated anthocyanin remained stable even after a year at different temperatures, with only a small decrease in content. The antioxidant and anti-fatigue properties of the encapsulated anthocyanin were also maintained after storage. This means that encapsulating anthocyanin can significantly enhance its stability.