Bioactive Encapsulated Powders for Functional Foods-a Review of Methods and Current Limitations

被引:56
作者
Celli, Giovana Bonat [1 ]
Ghanem, Amyl [1 ]
Brooks, Marianne Su-Ling [1 ]
机构
[1] Dalhousie Univ, Dept Proc Engn & Appl Sci, Halifax, NS B3H 4R2, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
Encapsulation; Method; Material; Physical property; POLYUNSATURATED FATTY-ACIDS; SURFACE-COMPOSITION; CASEIN HYDROLYSATE; GLASS-TRANSITION; PHYSICOCHEMICAL PROPERTIES; BETA-CAROTENE; SPRAY; MICROENCAPSULATION; STABILITY; OIL;
D O I
10.1007/s11947-015-1559-z
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The incorporation of functional ingredients in food products is often limited by their taste and instability during processing and storage. Encapsulation techniques are commonly used to overcome these limitations and for the development of value-added products. Although different methods and materials are available, their selection will depend on the bioactive properties and the desired characteristics of the encapsulate and the final product. Physicochemical characteristics of encapsulates should be assessed and considered during all stages of food processing. Although a considerable body of literature has reported the encapsulation of bioactives, there is still a large gap between research and their application and commercialization into food products. The purposes of this review are to provide an overview of the current research on the encapsulation of bioactive components and methods used for their preparation, discuss relevant physicochemical characteristics that should be considered for the application of encapsulates into food products, and provide directions for future research.
引用
收藏
页码:1825 / 1837
页数:13
相关论文
共 101 条
[1]   Alginate Sequencing: An Analysis of Block Distribution in Alginates Using Specific Alginate Degrading Enzymes [J].
Aarstad, Olav Andreas ;
Tondervik, Anne ;
Sletta, Havard ;
Skjak-Braek, Gudmund .
BIOMACROMOLECULES, 2012, 13 (01) :106-116
[2]   Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices [J].
Anahi Rodea-Gonzalez, Dulce ;
Cruz-Olivares, Julian ;
Roman-Guerrero, Angelica ;
Eva Rodriguez-Huezo, Maria ;
Jaime Vernon-Carter, Eduardo ;
Perez-Alonso, Cesar .
JOURNAL OF FOOD ENGINEERING, 2012, 111 (01) :102-109
[3]  
[Anonymous], 2002, Guidelines for the evaluation of probiotics in food
[4]   The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying [J].
Anwar, Sri Haryani ;
Kunz, Benno .
JOURNAL OF FOOD ENGINEERING, 2011, 105 (02) :367-378
[5]   Nano- and micro-structured assemblies for encapsulation of food ingredients [J].
Augustin, Mary Ann ;
Hemar, Yacine .
CHEMICAL SOCIETY REVIEWS, 2009, 38 (04) :902-912
[6]   In vitro metabolism of anthocyanins by human gut microflora [J].
Aura, AM ;
Martin-Lopez, P ;
O'Leary, KA ;
Williamson, G ;
Oksman-Caldentey, KM ;
Poutanen, K ;
Santos-Buelga, C .
EUROPEAN JOURNAL OF NUTRITION, 2005, 44 (03) :133-142
[7]   Bioequivalence of encapsulated and microencapsulated fish-oil supplementation [J].
Barrow, Colin J. ;
Nolan, Coleen ;
Holub, Bruce J. .
JOURNAL OF FUNCTIONAL FOODS, 2009, 1 (01) :38-43
[8]  
Beckett S. T., 2008, The Science of Chocolate, V2nd, DOI [10.1039/9781847558053, DOI 10.1039/9781847558053]
[9]   Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions [J].
Boon, Caitlin S. ;
McClements, D. Julian ;
Weiss, Jochen ;
Decker, Eric A. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (07) :2993-2998
[10]   Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink [J].
Burin, Vivian M. ;
Rossa, Priscilla N. ;
Ferreira-Lima, Nayla E. ;
Hillmann, Maria C. R. ;
Boirdignon-Luiz, Marilde T. .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (01) :186-193