Encapsulation of bioactive compounds by “extrusion” technologies: a review

Abstract

This review described and explains the encapsulation of bioactive compounds by extrusion technologies. Bioactive compounds have many health benefits, but several drawbacks such as a high organoleptic impact due to the bitterness and acrid taste of some compounds, and limited shelf life reduce the utilization of bioactive compounds in food. Encapsulation of bioactive compounds to prevent their several drawbacks and to increase their utilization in food has been achieved by ‘extrusion’ technology. The extrusion technologies discussed in the review are hot-melt extrusion, melt injection extrusion process, co-extrusion, and electrostatic extrusion. Extrusion technology as a mode of encapsulation of bioactive compounds as increased the number of bioactive compounds that can be encapsulated. Also, extrusion technology helps to reduce the particle size of encapsulated bioactive compounds which increase their application in the food industry. The reduction in the particle size of the extrudate helps to increase the shelf life of encapsulated bioactive compounds and aid-controlled release in the targeted site in the body.

Keywords:

• Atomization
• complexes
• health benefits
• processing
• screw speed

Acknowledgment

O.P. acknowledges the sponsorship of the DST/NRF (Department of Science and Technology/National Research Foundation) Centre of Excellence in Food Security for the postdoctoral fellowship at the University of Pretoria.

Disclosure statement

The authors declare that there is no conflict of interest concern this review work.