A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

被引：363

作者：

Ozkan, Gulay ^{[1
]}

Franco, Paola ^{[2
]}

De Marco, Iolanda ^{[2
]}

Xiao, Jianbo ^{[3
]}

Capanoglu, Esra ^{[1
]}

机构：

[1] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkey

[2] Univ Salerno, Dept Ind Engn, Via Giovanni Paolo 2, I-84084 Fisciano, SA, Italy

[3] Univ Macau, State Key Lab Qual Res Chinese Med, Inst Chinese Med Sci, Macau, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 272卷

关键词：

Microencapsulation methods; Food antioxidants; Microparticle; Food applications; SUPERCRITICAL ANTISOLVENT PROCESS; FREEZE-DRYING TECHNIQUE; COMPLEX COACERVATION; BETA-CYCLODEXTRIN; CARBON-DIOXIDE; EMULSIFICATION/INTERNAL GELATION; PHYSICOCHEMICAL PROPERTIES; PHYTOCHEMICAL CONTENT; CONTROLLED-RELEASE; INCLUSION COMPLEX;

D O I：

10.1016/j.foodchem.2018.07.205

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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, super-critical 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.

引用

页码：494 / 506

页数：13

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