Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

Rousta, Leila Kamali; Bodbodak, Samad; Nejatian, Mohammad; Yazdi, Amir Pouya Ghandehari; Rafiee, Zahra; Xiao, Jianbo; Jafari, Seid Mahdi

doi:10.1016/j.tifs.2021.10.029

Cited by 40 publications

(12 citation statements)

References 118 publications

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“…In this case, it may be desirable to fortify UPFs with specific vitamins and minerals. For instance, fat soluble vitamins (like A, D, E, and K), water soluble vitamins (like B or C), or minerals (like calcium, zinc, or magnesium) can be added to UPFs to enhance their nutritional profile (Li et al., 2014; Rousta et al., 2021). An advantage of UPFs over whole or minimally processed foods is that the bioavailability of these micronutrients can often be increased using food matrix design or encapsulation technologies.…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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“…For example, Piedrahíta Márquez et al [ 171 ] encapsulated propolis extracts with the spray drying method in order to study the effects of edible chitosan and propolis coatings on the stability of chilled and vacuum-packed cachama fillets, reporting that the encapsulated propolis coatings increased shelf life, preventing microbiological proliferation and improving the texture profile. Likewise, it is mentioned that spray drying was the most used technique for the encapsulation of bioactive compounds of products such as propolis due to its ability to preserve the bioactive properties [ 172 ]. However, it should be noted that the choice of encapsulation techniques depends on factors such as the type of compound to be encapsulated, the stability of the compound throughout encapsulation and the desired properties of the final product [ 173 ].…”

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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“…The sense of smell will feel the aroma of the added ingredients. Food ingredients that are carried out for aroma identification need to have product properties that can evaporate and are slightly soluble in water and fat [24,25]. The results of sensory ANOVA sensory parameters of the aroma formulation of Piper retrofractum Vahl bag with the addition of Syzygium cumini in the aroma parameter sensory test have a significance of 0.003.…”

Section: Aromamentioning

confidence: 99%

The effect of adding syzygium cumini on the quality of the piper retrofractum vahl product

Hidayat,

Mu’tamar,

Firmansyah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Piper retrofractum Vahl is one type of medicinal plant that the people of Indonesia often use. Piper retrofractum Vahl contains piperine alkaloids, cavicin, piperidine, saponins, polyphenols, essential oils, palmitic acid, and tetrahydropiperic acid. Syzygium cumini contains anthocyanins such as a source of antioxidants. Therefore, it is necessary to research the effect of the concentration of the addition of Syzygium cumini on the product quality of Piper retrofractum Vahl. The research method used in this study was a factorial, completely randomized design (CRD) with six treatments and three repetitions. Analysis of the tests used was brewing time, color test, sensory test, and polyphenol content test. The results of this study indicate that based on the test, the brewing time of the Piper retrofractum Vahl formulation with the addition of Syzygium cumini, according to the panelists’ preference, is 5 minutes. The results of the test of polyphenol levels in the Piper retrofractum Vahl formulation with the addition of Syzygium cumini, which contains a lot of polyphenols, namely in treatment 6:1 with a brewing time of 3 minutes, 5 minutes, and 10 minutes the polyphenol content is 4.88 mg/100g; 6.65 mg/100g; and 7.05 mg/100g.

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Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

Cited by 40 publications

References 118 publications

Designing healthier and more sustainable ultraprocessed foods

Designing healthier and more sustainable ultraprocessed foods

Potential application of bee products in food industry: An exploratory review

The effect of adding syzygium cumini on the quality of the piper retrofractum vahl product

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