Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review

“…Because of these advantages, emulsified systems such as Pickering emulsions [72][73][74], nanoemulsions [19,68,75], and emulsions [76,77] have been widely used to incorporate hydrophobic compounds into biopolymeric matrices. Although most active compounds encapsulated in O/W emulsions and incorporated into a biopolymer matrix are Overall, emulsified systems have been used to encapsulate various hydrophobic active compounds, such as hesperidin [24,57], curcumin [58,59], resveratrol [60], β-carotene [61], pepper oil [62], and a wide range of EOs (e.g., oregano, lemongrass, cinnamon, clove, American mint, and pectinata) [63][64][65], among others. The use of emulsions as an encapsulating system for bioactive compounds can prevent their degradation, preserve their bioactivity, and improve their performance in different ways: (i) protecting the bioactive compounds from pro-oxidant molecules and environmental conditions that could degrade them via the continuous phase and the interfacial layer of the emulsion [59,66]; (ii) allowing the incorporation and uniform distribution of hydrophobic molecules and the oil phase in hydrophilic biopolymeric matrices [67,68]; (iii) masking undesirable flavors [36,69]; and (iv) promoting the controlled release of active compounds [70,71].…”