Encapsulation of polyphenols - A review
Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity an...
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
Pergamon Press
2010
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| Online Access: | http://hdl.handle.net/20.500.11937/33724 |
| _version_ | 1848754026617765888 |
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| author | Fang, Zhongxiang Bhandari, B. |
| author_facet | Fang, Zhongxiang Bhandari, B. |
| author_sort | Fang, Zhongxiang |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed. © 2010 Elsevier Ltd. |
| first_indexed | 2025-11-14T08:33:52Z |
| format | Journal Article |
| id | curtin-20.500.11937-33724 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:33:52Z |
| publishDate | 2010 |
| publisher | Pergamon Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-337242017-09-13T15:32:48Z Encapsulation of polyphenols - A review Fang, Zhongxiang Bhandari, B. Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed. © 2010 Elsevier Ltd. 2010 Journal Article http://hdl.handle.net/20.500.11937/33724 10.1016/j.tifs.2010.08.003 Pergamon Press restricted |
| spellingShingle | Fang, Zhongxiang Bhandari, B. Encapsulation of polyphenols - A review |
| title | Encapsulation of polyphenols - A review |
| title_full | Encapsulation of polyphenols - A review |
| title_fullStr | Encapsulation of polyphenols - A review |
| title_full_unstemmed | Encapsulation of polyphenols - A review |
| title_short | Encapsulation of polyphenols - A review |
| title_sort | encapsulation of polyphenols - a review |
| url | http://hdl.handle.net/20.500.11937/33724 |