BACKGROUND: The existence of multiple phenolic hydroxyl groups in anthocyanins makes their structure unstable and leads to the degradation of anthocyanins. At present, there are few studies on the stability and physiological activity of Aronia melanocarpa L. anthocyanins by different polysaccharides. The present study investigated the effects of carboxymethyl cellulose (CMC), pectin and xanthan gum (XG) on the stability and biological activities of A. melanocarpa L. anthocyanins. RESULTS: The anthocyanins of A. melanocarpa L. (AAM) were successfully extracted from A. melanocarpa L. with an extraction rate of 3.07 mg g CONCLUSION: The stability and physiological activity of AAM were improved after the addition of CMC, pectin and XG in the simulated system, and the presence of XG showed greater advantages. The present study strongly suggests that anthocyanins driven by polysaccharides have a positive effect on the stability and physiological activity of anthocyanins and may also provide a research basis for the development of processing technology for anthocyanins in food. © 2024 Society of Chemical Industry.