Current and New Insights on Delivery Systems for Plant Sterols in Food.

G Garcia-Llatas, V Blanco-Morales, D Mercatante, M T Rodriguez-Estrada

Journal: Advances in experimental medicine and biology 2023;1440():403-435

PMID: 38036891

Abstract

Plant sterols are minor bioactive components of food lipids, which are often used for the formulation of functional foods due to their cholesterol-lowering properties. However, they have low solubility and tend to crystallize, which may affect their biological effects, the sensory profile of the sterol-enriched food, and its consumer acceptability. Moreover, due to the unsaturated structure of sterols, they are susceptible to oxidation, so different encapsulation systems have been developed to improve their dispersibility/solubility, stability, delivery, and bioaccessibility. This chapter provides an overview of the main encapsulation systems currently used for plant sterols and their application in model and food systems, with a particular focus on their efficiency and impact on sterol bioaccessibility.

Address: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain.; Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy.; Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy. [email protected].; CIRI-Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum-University of Bologna, Cesena, Italy. [email protected].

DOI: 10.1007/978-3-031-43883-7_20

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https://dx.doi.org/10.1007/978-3-031-43883-7_20

MeSH Terms: Cholesterol, Food, Fortified, Oxidation-Reduction, Phytosterols, Sterols