Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

Abstract

Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

“…Microencapsulation has allowed meeting the latter challenge and has enabled developing and marketing a new generation of value-added food products that are referred to as "functional foods" [2,4,7,10,21]. The availability of generally recognized as safe (GRAS), highly functional, and affordable encapsulating agents (wall materials) is of prime importance to success in microencapsulation for food applications [2,22]. Different animal-and plant-derived proteins exhibit physico-chemical and functional properties that render them attractive encapsulating agents, or functional wall constituents, for microencapsulation in food applications.…”

Resveratrol and Related Stilbenoids, Nutraceutical/Dietary Complements with Health‐Promoting Actions: Industrial Production, Safety, and the Search for Mode of Action

“…A review on the potential of this method, on the type of capsules and on their possibilities for phytochemical transport to specific target tissues can be found in Wani et al. ().…”

Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol‐8, Resveratrol, 5‐Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides

“…Resveratrol acts as a defense agent to counteract stresses such heat and ultraviolet (UV) radiation [41,56]. In particular, resveratrol and piceid have different thermal stabilities, and the stabilities of trans-resveratrol and trans-piceid are higher than that of their corresponding cis-isomers [4].…”

“…Numerous studies are therefore, committed to addressing these deficiencies. In particular, encapsulation of resveratrol by cyclodextrins or nanoemulsions may serve as an ideal method to resolve the problems [38,56].…”