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

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

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354 Atıf (Scopus)

Özet

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.

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)494-506
Sayfa sayısı13
DergiFood Chemistry
Hacim272
DOI'lar
Yayın durumuYayınlandı - 30 Oca 2019

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Publisher Copyright:
© 2018 Elsevier Ltd

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