A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers

Khoshnoudi‐Nia, Sara; Forghani, Zahra; Jafari, Seid Mahdi

doi:10.1080/10408398.2020.1848793

Cited by 35 publications

(18 citation statements)

References 105 publications

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“…The selection of microencapsulation methodology varies with the size, bioavailability, and biodegradability of microparticles, physical and chemical attributes of the core and coating materials, the application of the microencapsulated ingredients, and the release of active ingredients [67]. Khoshnoudi-Nia [104] reviewed the different methods applied for fish oil microencapsulation and noted spray drying, freeze drying, and hydrodynamic methods as the major methods applied by the industry, in addition to electrospun fibers and electro sprayed capsules and other methods such as liposomes, gelation, supercritical antisolvents, and spray freeze drying. Additionally, the selection of proper wall materials for the encapsulation process is vital for achieving the desired results [105].…”

Section: Recent Progress In Microencapsulation Techniques For Natural Bioactive Compoundsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

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Section: Recent Progress In Microencapsulation Techniques For Natural Bioactive Compoundsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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“…Moreover, the spray drying method was carried out under air at high temperatures (160–240 °C), which intensified the oxidation of the product; then, drying under an inert atmosphere was needed. 45 Complex coacervation was applied by numerous researchers. 9,46–48 These authors used several types of wall materials to encapsulate ginger oil and essential oil.…”

Section: Encapsulation Of Ginger Bioactive Compoundsmentioning

confidence: 99%

Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds

et al. 2022

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“…The encapsulation efficiency and delivery of the cargo with the desired viability and bioactivity to the site of action depends on the composition and structure of the wall material and also on the proper selection of co-encapsulation technology. The desired delivery system should be able to release cargo under specific conditions, such as change of pH, enzymatic activity, ionic strength, or temperature [113,114]. The main biocompatible and food-grade carrier materials for the co-encapsulation purposes of synbiotics are alginate [115], chitosan [116], pectin [117], gelatin [118], starch [119], gum Arabic [120], whey protein [121], and lipid carriers [122] as well as various blends of these materials [42,123,124].…”

Section: Technologies and Carrier Materials Used In Fabrication Of Co-encapsulated Synbioticsmentioning

confidence: 99%

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Kvaková

Bertková

Štofilová

et al. 2021

Foods

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Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.

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A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers

Cited by 35 publications

References 105 publications

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

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