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Design and Formulation of Nano/Micro-Encapsulated Natural Bioactive Compounds for Food Applications Publisher



Rostamabadi H1 ; Falsafi SR1 ; Boostani S2 ; Katouzian I1 ; Rezaei A3 ; Assadpour E1 ; Jafari SM1
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Authors Affiliations
  1. 1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  2. 2. Shiraz University, Shiraz, Iran
  3. 3. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Application of Nano/Microencapsulated Ingredients in Food Products Published:2020


Abstract

Nowadays, the application of nano/microencapsulated natural bioactives in food products has been an ever-growing platform in the realm of encapsulation strategy. Indeed, the forerunners in the food industry are grappling with the development of label-friendly food products, which are formulated by nature-inspired food components and can endow health-benefiting effects. Controlled release nano/microsystems reckon as effective tools for the delivery of natural food bioactive agents as they could engineer efficacious structures to shield the bioactives from the deleterious conditions of food processing and storage time, and assure their safe delivery to the target sites. This chapter essentially offers facile and efficient nano/microencapsulation strategies to boost water-solubility, (bio)stability, and even functionality of natural bioactives/nutraceuticals with an emphasis on their food applicabilities. Firstly, the formulation strategies for nano/microencapsulation purposes are comprehensively reviewed. Then, an overview of encapsulation for food applications, including the selection of the target bioactive(s), proper carrier agent(s), and encapsulation approach, together with the controlled-release concepts of bioactive, characterization of encapsulated biomolecules, and the evaluation of their bioavailability is critically summarized. The strategies for the incorporation of encapsulated bioactives into different food products are highlighted. Lastly, the market perspective and current status concerning the commercialization of encapsulated food compounds are systematically introduced. © 2021 Elsevier Inc.
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