Giovana Celli - Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

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      Publication Details (including relevant citation   information):

      Authors: Giovana B. Celli, Amyl Ghanem & Marianne Su-Ling   Brooks

      Food and Bioprocess Technology, vol. 8, pp. 1825-1837


      The incorporation of functional ingredients in food products is   often limited by their taste and instability during processing   and storage. Encapsulation techniques are commonly used to   overcome these limitations and for the devel- opment of   value-added products. Although different methods and materials   are available, their selection will depend on the bioactive   properties and the desired characteristics of the encapsulate and   the final product. Physicochemical characteris- tics of   encapsulates should be assessed and considered during all stages   of food processing. Although a considerable body of literature   has reported the encapsulation of bioactives, there is still a   large gap between research and their application and   commercialization into food products. The purposes of this review   are to provide an overview of the current research on the   encapsulation of bioactive components and methods used for their   preparation, discuss relevant physicochemical characteristics   that should be considered for the application of encapsulates   into food products, and provide directions for future research.

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