Effect of microencapsulation techniques on the different properties of bioactives, vitamins and minerals

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-08-08 DOI:10.1007/s10068-024-01666-1

Shivangi Srivastava, Vinay Kumar Pandey, Aamir Hussain Dar, Rafeeya Shams, Kshirod Kumar Dash, Syed Mansha Rafiq, Insha Zahoor, Sharath Kumar

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Abstract

This paper explores the impact of encapsulation techniques on bioactive compounds, vitamins, and minerals, which are crucial for delivering bioactive compounds. Due to their instability and reactivity with the environment, encapsulation is often necessary to make these compounds suitable for medical or dietary applications. The evaluation of the kinetic model of bioactives reveals that encapsulation can significantly enhance their stability. However, encapsulation is not without its drawbacks. Incomplete encapsulation can reduce the effectiveness of the bioactives, and complexity of encapsulation processes can hinder widespread adoption. Interactions between the encapsulated materials and the encapsulating agents may also impact the release and bioavailability of the bioactives. It also presents perspectives for future research aimed at overcoming the limitations and enhancing the effectiveness of encapsulation. As research continues to advance, encapsulation is poised to play critical role in improving the delivery and stability of bioactive compounds, benefiting the food, pharmaceutical, and cosmetic industries.

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微胶囊技术对生物活性物质、维生素和矿物质不同特性的影响

本文探讨了封装技术对生物活性化合物、维生素和矿物质的影响。由于它们的不稳定性和与环境的反应性，为了使这些化合物适用于医疗或饮食应用，通常需要进行封装。对生物活性物质动力学模型的评估表明，封装可以显著提高它们的稳定性。然而，封装并非没有缺点。封装不完全会降低生物活性物质的功效，封装过程的复杂性也会阻碍其广泛应用。封装材料和封装剂之间的相互作用也会影响生物活性物质的释放和生物利用率。本研究还提出了未来研究的前景，旨在克服封装的局限性并提高封装的有效性。随着研究的不断深入，封装技术将在改善生物活性化合物的输送和稳定性方面发挥关键作用，为食品、制药和化妆品行业带来益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.