Microencapsulation of vitamin A: A review

Gonçalves, Antónia; Estevinho, Berta N.; Rocha, Fernando

doi:10.1016/j.tifs.2016.03.001

Cited by 131 publications

(74 citation statements)

References 145 publications

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“…Moreover, water removal by spray drying ensures the microbiological quality and facilitates the transport, dosing, and storage of the obtained products [59,60]. The main drawback of the spray drying technology is the type of wall materials that can be used: as most formulations used by the food industry in this process are aqueous-based, the wall material used must have a good water solubility and simultaneously impart a suitable viscosity in order to enable the drying process [2,61].…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

“…The temperature of the drying inlet air used is usually between 110 and 220 • C, and the exposure time of the feed solution at these high temperatures is only a few milliseconds. The temperature inside the microparticles, where the core material is present, is normally below 80 • C, which helps to minimize the thermal degradation of the material [1,2,62].…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

“…However, it was only in the 1950s that the microencapsulation process was first applied in industry, when the National Cash Register Company developed "carbonless carbon paper" using the coacervation technique. Currently, different industrial sectors such as pharmaceuticals, cosmetics, agriculture, textiles, and food use the process of microencapsulation for various purposes [1,2]. Moreover, as the encapsulation field is expanding rapidly, international groups and organizations such as the Bioencapsulation Research Group (http://bioencapsulation.net/) have been established.…”

Section: Introductionmentioning

confidence: 99%

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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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“…These obstacles could be removed through the development and optimization of microencaspsulated phytosterols, obtained via the bioactive packaging in protective matrices [4,7,8]. Although in literature other reviews concerning the microencapsulation of bioactive compounds have been published [9][10][11], to our knowledge none about the phytosterols' microencapsulation is available. Against this background, the purpose of this review was to provide a summary about the use of free and encapsulated phytosterols for the formulation of functional foods, taking into account both technological and legislative issues.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

Tolve

Cela

Condelli

et al. 2020

Foods

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols' mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

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“…Nowadays, there is great interest in the development of functional foods and beverages containing lipophilic bioactive agents that exhibit health benefits, such as oil‐soluble vitamins and nutraceuticals. Microencapsulation has been utilized as a technique for the fortification and controlled release of functional food components such as antioxidants, flavors, fatty acids, vitamins, minerals, and so on (Estevinho and others ; Aguiar and others ; Gonçalves and others , ). A number of microencapsulation techniques for bioactive compounds such as functional edible oils are applied which can be generally divided into 2 separate categories physical (for example, spray‐drying) and chemical (for example, complex coacervation) techniques (Roohinejad and others , ; Gharibzahedi and Jafari , , ; Nikmaram and others ).…”

Section: Introductionmentioning

confidence: 99%

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Gharibzahedi

George

Greiner

et al. 2018

Comp Rev Food Sci Food Safe

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Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGasecrosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro-and nanoencapsulation of lipophilic food-grade ingredients by TGase-induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase-crosslinking are complex coacervation and emulsion-based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid-based cores covered by TGase-crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils-loaded microcapsules in the presence of TGase can be also obtained.

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Microencapsulation of vitamin A: A review

Cited by 131 publications

References 145 publications

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

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