Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

Abstract

In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)—a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.

Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic

“…However, these biologically active compounds are very sensitive to the low pH of the belly and are not of great health benefit to our body because of their poor bioavailability in our GI tract. Some examples like milk and lassi having soya lecithin encapsulated vitamin-D 3 can be used as a proper human supplement against COVID-19 ( Tripathy et al, 2021 ). Some results of clinical trials done on probiotic intervention on COVID-19 patients has been shown in Table 3 .…”

Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

“…For the past two years, humankind has been confronted with the massive spread of COVID-19, which has altered the everyday lives of millions of people [ 113 ]. Similarly, infection risk encourages market demand for functional foods and Food Complements as a preventive model, according to the literature [ 114 , 115 ]. As a result, the market relies on food products containing bioactive compounds to improve cellular activity, potentially lowering the prevalence and intensity of infection (bacterial, fungal, or viral) [ 116 , 117 ].…”

Development and quality evaluation of multivitamin fortified low‐fat biscuits

“…Fortification of biscuits by encapsulating vitamins has proved to be advantageous in entrapping thermolabile compounds in its compartments with less degradation and better stability in extreme processing conditions such as high temperature (baking) and different pH treatments (Canizales et al ., 2018). Also, it helps in enhancing the functionality of food (Tripathy et al ., 2021). In this study, the dough is fortified by encapsulated multivitamin nanoparticles.…”