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Many biomaterials are encapsulated to preserve their health-promoting properties and promote targeted delivery. Numerous papers have been published about extraction and purification methods, encapsulation techniques, and release properties of encapsulated biomaterials. Despite the abundant information, the food applications of encapsulated materials are currently limited. One approach to increase the food applications is to investigate the mathematical aspects of release behavior and the effect of the food matrix. Such information is useful in evaluating suitable food matrices and predicting the extent of bioavailability of the biomaterial. This review aims to discuss the kinetic models of release, current efforts to promote sustained release, and food matrices currently used in in vitro investigations. Information from pharmaceutical studies is integrated and reviewed to determine possible food applications. Future research on microencapsulated biomaterials conducted along these aspects may hopefully hasten nutraceutical applications.

We compared the biological activities of anthocyanins prepared from whole blueberries or pomace and extracted with acetone, ethanol, and methanol. Crude Amberlite extracts (CAE) and rehydrated powders of freeze-dried anthocyanins were used. Ethanolic CAE yielded the highest total monomeric anthocyanin content [TMAC] (160 ppm), ferric reducing antioxidant power [FRAP] (3.4 mM Fe(2+)), total phenolics content [TPC] (382 ppm gallic acid equivalents [GAE]), and α-amylase inhibitory activity (36.8%). The rehydrated powder from acetonic extract gave the greatest FRAP (5.19) and TPC (422.7). α-Amylase (26.1%) and α-glucosidase (91.5%) inhibitory activities were also sustained. Methanolic CAE yielded values intermediate between ethanolic and acetonic extracts. Comparison of mass spectra between Amberlite extracts and rehydrated preparations revealed putative degradation and dimerization products in the rehydrated powders, which could account for loss in biological activities for rehydrated methanolic and ethanolic powders. Results of this study provide useful information in optimizing anthocyanin preparation methods for improved biological activity.

The prevalence of diabetes mellitus and obesity is rapidly rising worldwide. Recently, there is increasing evidence that phytochemicals such as polyphenols in our diet could directly inhibit the activities of key digestive enzymes, representing a novel method of controlling and preventing diabetes mellitus and obesity. More research is required to determine how to effectively utilize phytochemicals within the gastrointestinal (GI) tract to obtain maximum inhibition of digestive enzymes. This study investigated the inhibition efficiency of tannic acid (TA) on α-amylase as compared with other potential inhibitors using an in vitro method. The inhibition mode and kinetics were studied. The results showed that tannic acid (TA) is more effective in inhibiting α-amylase than a commercial starch blocker (Phase 2 Starch Blocker), and some selected flavonoids and polyphenols including quercetin, rutin, and polyphenon from green tea. It is also found that inhibition of α-amylase by TA in the GI tract is difficult if administered orally due to the non-specific and reversible noncompetitive interaction between tannic acid and α-amylase or other proteins. Accordingly, a pH-sensitive delivery system using calcium-alginate microspheres encapsulating tannic acid was successfully developed for oral administration to inhibit carbohydrate digestion in the GI tract. The encapsulated TA in calcium-alginate microspheres could be protected from the proteins in the stomach, and sustain release and inhibit α-amylase activity in the small intestine.

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