![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Bioactive compounds may lose their antioxidant activity (e.g., phenolic compounds) at elevated temperatures, enhanced oxidative conditions and severe light exposures so they should be protected by various strategies such as nano/microencapsulation methods. Encapsulation technology has been employed as a proper method for using antioxidant ingredients and to provide easy dispersibility of antioxidants in all matrices including food and pharmaceutical products. It can improve the food fortification processes, release of antioxidant ingredients, and extending the shelf-life and bioavailability of them when ingested in the intestine. In this study, our main goal is to have an overview of the influence of nanoencapsulation on the bioactivity and bioavailability, and cellular activities of antioxidant ingredients in different delivery systems. Also, the effect of encapsulation process conditions, storage conditions, carrier wall materials, and release profile on the antioxidant activity of different natural bioactives are explained. Finally, analytical techniques for measuring antioxidant activity of nanoencapsulated ingredients will be covered.
Notes
1 Solid lipid nanoparticles.
2 A low soluble polyphenolic entity abundant in peanuts and red grape.
3 Encapsulation efficiency (EE%) is the percentage of incorporated materials that is successfully entrapped into the nanocarriers. It is calculated by [(total incorporated material added – free non-entrapped incorporated material) divided by the total incorporated material] multiplied by 100.
4 2,2′-Azobis-(2-amidino-propane) dihydrochloride.
5 Complex mixture of heteropolyphosphotungstatemolybdate.
6 A fluorophore or fluorochrome is an active fluorescent compound e of reemitting light upon excitation by light. These compounds generally encompass several aromatic rings, or planar or cyclic molecules with several π bonds.