Encapsulation of Bioactive Compounds for Food and Agricultural Applications

Abstract

This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

“…Furthermore, the encapsulation method might prevent compounds from being vulnerable to the digestive process and the AA of the extract from being lost during digestion ( 189 ). The extract’s encapsulation can potentially preserve its bioactive properties and increase its shelf life, storage stability, bioavailability, and solubility, as well as reduce hygroscopicity and retention of microstructure ( 245 ). However, the size of the prepared particles can affect the acceptability of the novel food product fortified with them, as larger particles can cause a gritty-mouth feeling ( 246 ).…”

Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals

“…Betalains are easily degraded if exposed to light or oxygen, high water activity and physicochemical conditions or enzymes found in the gastrointestinal tract, reducing their absorption following oral administration and also leading to low bioavailability [ 80 , 81 , 82 , 83 ]. The microencapsulation of beetroot soups may favor the stability, bioaccessibility and bioavailability of betalains and other functional compounds.…”

75 Years of Vitamin A Production: A Historical and Scientific Overview of the Development of New Methodologies in Chemistry, Formulation, and Biotechnology

“…To reach optimum performance in the final application, the delivery systems may further be refined by mechanical processes into highly functional powders, for example by agglomeration, and granulation optionally followed by subsequent additional drying processes such as coating or external fluid bed drying 185 to fine-tune the handling and processing properties of the formulation for capsule or tablet manufacturing. Furthermore, various cross-linking approaches to fine-tune the storage stability and release profile could be applied during or after emulsification of the formulation.…”