Encapsulation of bioactive compounds by "extrusion" technologies: a review

被引：91
作者：
Bamidele, Oluwaseun P. [1 ]
Emmambux, Mohammad Naushad [1 ]
机构：
[1] Univ Pretoria, Dept Consumer & Food Sci, ZA-0028 Hatfield, Herts, South Africa
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2021年 / 61卷 / 18期
基金：
新加坡国家研究基金会;
关键词：
Atomization; complexes; health benefits; processing; screw speed; SUPERCRITICAL IMPREGNATION; MICROENCAPSULATION PROCESS; QUERCETIN ADDITION; FOOD INGREDIENTS; POLYLACTIC ACID; ALGINATE SHELL; CANOLA OIL; DELIVERY; STABILITY; RELEASE;
D O I：
10.1080/10408398.2020.1793724
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review described and explains the encapsulation of bioactive compounds by extrusion technologies. Bioactive compounds have many health benefits, but several drawbacks such as a high organoleptic impact due to the bitterness and acrid taste of some compounds, and limited shelf life reduce the utilization of bioactive compounds in food. Encapsulation of bioactive compounds to prevent their several drawbacks and to increase their utilization in food has been achieved by 'extrusion' technology. The extrusion technologies discussed in the review are hot-melt extrusion, melt injection extrusion process, co-extrusion, and electrostatic extrusion. Extrusion technology as a mode of encapsulation of bioactive compounds as increased the number of bioactive compounds that can be encapsulated. Also, extrusion technology helps to reduce the particle size of encapsulated bioactive compounds which increase their application in the food industry. The reduction in the particle size of the extrudate helps to increase the shelf life of encapsulated bioactive compounds and aid-controlled release in the targeted site in the body.
引用
收藏
页码：3100 / 3118
页数：19
相关论文
共 113 条
  • [1] Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application
    Aditya, N. P.
    Aditya, Sheetal
    Yang, Han-Joo
    Kim, Hye Won
    Park, Sung Ook
    Lee, Jinhee
    Ko, Sanghoon
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2015, 15 : 35 - 43
  • [2] Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
    Alam, M. S.
    Kaur, Jasmeen
    Khaira, Harjot
    Gupta, Kalika
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2016, 56 (03) : 445 - 473
  • [3] Development of microparticulate systems for intestinal delivery of Lactobacillus acidophilus and Bifidobacterium lactis
    Albertini, Beatrice
    Vitali, Beatrice
    Passerini, Nadia
    Cruciani, Federica
    Di Sabatino, Marcello
    Rodriguez, Lorenzo
    Brigidi, Patrizia
    [J]. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES, 2010, 40 (04) : 359 - 366
  • [4] Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems
    Anal, Anil Kumar
    Shrestha, Smriti
    Sadiq, Muhammad Bilal
    [J]. FOOD HYDROCOLLOIDS, 2019, 87 : 691 - 702
  • [5] Microencapsulation of enzymes for potential application in acceleration of cheese ripening
    Anjani, K.
    Kailasapathy, K.
    Phillips, M.
    [J]. INTERNATIONAL DAIRY JOURNAL, 2007, 17 (01) : 79 - 86
  • [6] Nano spray drying for encapsulation of pharmaceuticals
    Arpagaus, Cordin
    Collenberg, Andreas
    Ruetti, David
    Assadpour, Elham
    Jafari, Seid Mahdi
    [J]. INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2018, 546 (1-2) : 194 - 214
  • [7] Atefi M, 2017, IRAN J PHARM RES, V16, P93
  • [8] Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
    Bakry, Amr M.
    Abbas, Shabbar
    Ali, Barkat
    Majeed, Hamid
    Abouelwafa, Mohamed Y.
    Mousa, Ahmed
    Liang, Li
    [J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2016, 15 (01): : 143 - 182
  • [9] Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
    Balanc, Bojana
    Trifkovic, Kata
    Dordevic, Verica
    Markovic, Smilja
    Pjanovic, Rada
    Nedovic, Viktor
    Bugarski, Branko
    [J]. FOOD HYDROCOLLOIDS, 2016, 61 : 832 - 842
  • [10] Supercritical impregnation of antioxidant mango polyphenols into a multilayer PET/PP food-grade film
    Belizon, M.
    Fernandez-Ponce, M. T.
    Casas, L.
    Mantell, C.
    Martinez de la Ossa-Fernandez, E. J.
    [J]. JOURNAL OF CO2 UTILIZATION, 2018, 25 : 56 - 67
12345678910