Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application

Abstract

Increased health risk associated with the sedentary life style is forcing the food manufacturers to look for food products with specific or general health benefits e.g. beverages enriched with nutraceuticals like catechin, curcumin rutin. Compounds like polyphenols, flavonoids, vitamins are the good choice of bioactive compounds that can be used to fortify the food products to enhance their functionality. However due to low stability and bioavailability of these bioactives (both hydrophobic and hydrophilic) within the heterogeneous food microstructure and in the Gastro Intestinal Tract (GIT), it becomes extremely difficult to pass on the real health benefits to the consumers. Recent developments in the application of nano-delivery systems for food product development is proving to be a game changer which has raised the expectations of the researchers, food manufacturers and consumers regarding possibility of enhancing the functionality of bioactives within the fortified food products. In this direction, nano/micro delivery systems using lipids, surfactants and other materials (carbohydrates, polymers, complexes, protein) have been fabricated to stabilize and enhance the biological activity of the bioactive compounds. In the present review, current status of the various delivery systems that are used for the delivery of hydrophilic bioactives and future prospects for using other delivery systems that have been not completely explored for the delivery of hydrophilic bioactives e.g. niosomes; bilosomes, cubosomes are discussed.

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

“…These instrumental measurements indicate that they are typically low viscosity fluids with rheological properties fairly similar to those of cow's milk products. Other researchers have also shown that plant-based milk substitutes have shear viscosities that are fairly similar to those of cow's milk products, e.g., 2.2 to 3.4 mPa s for lentil milk [30], 1.2 to 9.9 mPa s for soy milk [29], 3.9 mPa s for almond milk [38], and 1.6 mPa s for hazelnut milk [39]. Differences in the rheology of plant-based milk products are mainly due to variations in the amount of oil bodies, fat droplets, or other colloidal matter they contain, as well as in the presence of any thickening agents.…”

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

“…The main reason for developing these delivery systems is to overcome challenges that normally limit the incorporation of these active agents into commercial products, such as poor solubility characteristics, susceptibility to chemical degradation, undesirable flavor profiles, low bioavailability, or limited bioactivity (McClements ). Numerous kinds of colloidal delivery system have been developed for this purpose, including microemulsions, nanoemulsions, emulsions, solid lipid nanoparticles, liposomes, biopolymer nanoparticles, and microgels (Oh and others ; McClements ; Aditya and others ). Recently, there has been considerable interest in extending the functional attributes of conventional colloidal delivery systems by utilizing structural design approaches, such as coating, embedding, clustering, or mixing techniques (McClements ; Joye and others ).…”

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“…The advantage of the microencapsulation by coacervation (Sodium Alginate/Calcium Chloride) is that it protects the compounds in the nucleus from external factors affecting them, such as light, oxygen, pH and temperature, among others (Zhu, 2017;Dias et al, 2017;Ray et al, 2016;Aditya et al, 2017).…”

“…Se ha reportado que las microcápsulas aumentan la absorción y la eficiencia del producto encapsulado, y disminuye la percepción sensorial del material encapsulado cuando es ingerido (Appelqvist et al, 2015;Wu et al, 2016;Zhao & Wang, 2017;Valenzuela et al, 2013). La ventaja de la microencapsulación por coacervacion Alginato de sodio/ cloruro de calcio es que protege los compuestos del núcleo (Zhu, 2017) de factores externos que lo afectan como la luz, oxígeno, pH y temperatura, entre otros (Dias et al, 2017;Ray et al, 2016;Aditya et al, 2017).…”