Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.
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http://dx.doi.org/10.1039/c4fo01175a | DOI Listing |
Foods
January 2025
Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland.
The microencapsulation via freeze drying of flaxseed oil in cow and mare milk was analyzed. The physicochemical and nutritional properties of the four obtained freeze-dried powder products were comparatively analyzed: microencapsulated and fortified with flaxseed oil cow milk (CMFO) and mare milk (MMFO), as well as pure cow milk (CM) and pure mare milk (MM). The moisture content, water activity, particle size distribution (PSD), loose and tapped bulk densities, flowability, color, and fatty acid profiles of the freeze-dried powders as well as the PSD of reconstituted emulsion droplets were investigated.
View Article and Find Full Text PDFFoods
January 2025
Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil.
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Deda Chagas, s/n, Jardim Rosa Elze, São Cristóvão, 49100-000, SE, Brazil.
The plant specie, lemon balm (Melissa officinalis L.) is one of the most important species of the Lamiaceae family and its use as a plant extract has been highlighted by the population and the scientific community due to its rich chemical composition and the presence of bioactive compounds with potential antioxidant activity, associated with various health benefits. Research and development of innovative technologies are focused on the identification of these substances, their properties and applications.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Flaxseed gum (FSG) has promising applications in the field of nano/microencapsulation for its biocompatibility and excellent physicochemical properties. In this study, FSG-based nano-microcapsules (FSG NPs) were prepared using high-speed shear homogenization combined with ultrasound for efficient encapsulation of secoisolariciresinol diglucoside (SDG). The particle size of FSG stands for nano-microcapsules (NP) was determined to be 336.
View Article and Find Full Text PDFMolecules
January 2025
Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia.
Sacha inchi ( L.), an oilseed native to the Peruvian rainforest, has garnered attention for its valuable components and its potential applications in the food, pharmaceutical, and nutraceutical industries. Sacha inchi oil is rich in fatty acids, particularly omega-3, omega-6, and omega-9, along with antioxidants such as tocopherols, which collectively contribute to cardiovascular health, antioxidant, anti-inflammatory, antiproliferative, and neuroprotective effects.
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