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

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

doi:10.1016/j.foodchem.2018.07.205

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

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

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

370 Citations (Scopus)

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.

Original language	English
Pages (from-to)	494-506
Number of pages	13
Journal	Food Chemistry
Volume	272
DOIs	https://doi.org/10.1016/j.foodchem.2018.07.205
Publication status	Published - 30 Jan 2019

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

Food antioxidants
Food applications
Microencapsulation methods
Microparticle

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10.1016/j.foodchem.2018.07.205

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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.",

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AU - Xiao, Jianbo

AU - Capanoglu, Esra

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AB - 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.

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

Abstract

Bibliographical note

Keywords

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