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...

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Bibliographic Details
Published in:	Food chemistry Vol. 272; pp. 494 - 506
Main Authors:	Ozkan, Gulay, Franco, Paola, De Marco, Iolanda, Xiao, Jianbo, Capanoglu, Esra
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30.01.2019
Subjects:	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 Food applications Microencapsulation methods Microparticle Food antioxidants
ISSN:	0308-8146, 1873-7072, 1873-7072
Online Access:	Get full text
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