AI Article Synopsis
- There’s a growing consumer interest in replacing artificial additives with natural ones due to health concerns about toxicity and carcinogenic effects.
- Phenolics, known for their antimicrobial and antioxidant benefits, pose challenges in terms of solubility, sensory qualities, and stability in food processing.
- This review discusses advances in encapsulating phenolics to enhance their effectiveness in food products and outlines gaps in current research, emphasizing the potential of nanoencapsulation for improving the stability and functionality of these natural additives.
Article Abstract
The replacement of artificial by natural additives has gained consumer attention due to concerns about toxic and carcinogenic effects of artificial additives and the growing search for healthy foods. Phenolics are considered as one of the most important natural ingredients in the human diet due to the unique antimicrobial and antioxidant properties. However, the use of phenolics is limited by its poor solubility, undesirable sensorial properties and instability during food processing and storage. To overcome these challenges and to improve the functionality and bioavailability of phenolics, many studies have attempted to encapsulation of phenolics using delivery systems. This review summarizes the recent advances in application of encapsulated phenolics as a natural additive in different food products as well as their effects on functionality and sensory quality. Finally, we have highlighted the key research gaps and future trends in the research domain of application of encapsulated phenolics in foodstuffs. In the literature several studies on physicochemical properties of encapsulated phenolics with different biopolymers and delivery systems were evaluated and based on the results, their applications in various food formulations were suggested for further studies. This review revealed encapsulation techniques especially nanoencapsulation improves the half-stability and functionality of phenolics in fortified food.
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| http://dx.doi.org/10.1016/j.foodres.2020.109555 | DOI Listing |
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