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

Gulay Ozkan, Paola Franco, Iolanda De Marco, Jianbo Xiao, Esra Capanoglu

Journal: Food chemistry 2018;272():494-506

PMID: 30309574

Full Text on Elsevier Science View on PubMed

Abstract

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.

Address: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.; Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy.; Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China.; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2018.07.205

Link outs

Free resources

Medical:

https://medlineplus.gov/antioxidants.html

Other Literature Sources:

https://www.lens.org/lens/search/patent/list?q=ref...

Subscription / membership required

Full Text Sources:

https://linkinghub.elsevier.com/retrieve/pii/S0308...

MeSH Terms: Antioxidants, Food Handling, Freeze Drying, Gels, Liposomes, Polymers, Solubility, beta-Cyclodextrins