A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
•The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the encapsulation characteristics.•The process parameters related with the physico-chemical functions of encapsulated materials should be optimized...
Uložené v:
| Vydané v: | Food chemistry Ročník 272; s. 494 - 506 |
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| Hlavní autori: | , , , , |
| Médium: | Journal Article |
| Jazyk: | English |
| Vydavateľské údaje: |
England
Elsevier Ltd
30.01.2019
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| Predmet: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
| On-line prístup: | Získať plný text |
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| Abstract | •The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the encapsulation characteristics.•The process parameters related with the physico-chemical functions of encapsulated materials should be optimized.
Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques. |
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| AbstractList | Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques.Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques. Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques. •The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the encapsulation characteristics.•The process parameters related with the physico-chemical functions of encapsulated materials should be optimized. Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques. |
| Author | De Marco, Iolanda Ozkan, Gulay Xiao, Jianbo Franco, Paola Capanoglu, Esra |
| Author_xml | – sequence: 1 givenname: Gulay surname: Ozkan fullname: Ozkan, Gulay organization: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey – sequence: 2 givenname: Paola surname: Franco fullname: Franco, Paola organization: Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy – sequence: 3 givenname: Iolanda surname: De Marco fullname: De Marco, Iolanda organization: Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy – sequence: 4 givenname: Jianbo orcidid: 0000-0003-3311-770X surname: Xiao fullname: Xiao, Jianbo organization: Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China – sequence: 5 givenname: Esra surname: Capanoglu fullname: Capanoglu, Esra email: capanogl@itu.edu.tr organization: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/30309574$$D View this record in MEDLINE/PubMed |
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| Snippet | •The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the... Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The... |
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| SubjectTerms | antioxidants Antioxidants - chemistry beta-Cyclodextrins - chemistry bioactive compounds evaporation Food antioxidants Food applications Food Handling - methods Freeze Drying gelation Gels - chemistry Liposomes - chemistry microencapsulation Microencapsulation methods Microparticle oxidative stress polymerization Polymers - chemistry Solubility solvents spray drying |
| Title | A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications |
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