Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-02 DOI:10.1016/j.fochx.2024.101953

Alieh Rezagholizade-shirvan , Mahya Soltani , Samira Shokri , Ramin Radfar , Masoumeh Arab , Ehsan Shamloo

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引用次数: 0

Abstract

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims to provide a comprehensive analysis of the encapsulation of bioactive compounds, emphasizing the characteristics, food applications, and implications for human health. This work offers a detailed comparison of polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, and xanthan gum, while also examining both conventional and emerging encapsulation techniques, including freeze-drying, spray-drying, extrusion, coacervation, and supercritical anti-solvent drying. The contribution of this review lies in highlighting the role of encapsulation in improving system stability, controlling release rates, maintaining bioactivity under extreme conditions, and reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing encapsulation processes for targeted therapies and functional foods. The findings underline the significant potential of encapsulation not only in food supplements and functional foods but also in supportive medical treatments, showcasing its relevance to improving human health in various contexts.

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生物活性化合物封装：特点、在食品系统中的应用以及对人类健康的影响

纳米技术在食品科学中发挥着举足轻重的作用，特别是在生物活性化合物的纳米封装方面，以提高其稳定性、生物利用率和治疗潜力。本综述旨在全面分析生物活性化合物的封装，强调其特点、食品应用以及对人类健康的影响。本研究详细比较了海藻酸钠、阿拉伯胶、壳聚糖、纤维素、果胶、虫胶和黄原胶等聚合物，同时还研究了传统和新兴的封装技术，包括冷冻干燥、喷雾干燥、挤压、共凝和超临界反溶剂干燥。本综述的贡献在于强调了封装在提高系统稳定性、控制释放率、在极端条件下保持生物活性以及减少脂质氧化方面的作用。此外，本综述还探讨了旨在优化靶向治疗和功能食品封装工艺的最新技术进展。研究结果强调了封装技术不仅在食品补充剂和功能食品方面，而且在辅助医疗方面的巨大潜力，展示了封装技术在各种情况下改善人类健康的重要性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.