Encapsulation-based technologies for bioactive compounds and their application in the food industry:A roadmap for food-derived functional and health-promoting ingredients

作     者：Muhammad H.Alu'datt Mohammad Alrosan Sana Gammoh Carole C.Tranchant Mohammad N.Alhamad Taha Rababah Roa'a Zghoul Haya Alzoubi Salsabeel Ghatasheh Kawther Ghozlan Thuan-Chew Tan 

作者机构：Department of Nutrition and Food TechnologyFaculty of AgricultureJordan University of Science and TechnologyP.O.Box 3030Irbid22110Jordan Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains Malaysia11800 USMPenangMalaysia School of Food ScienceNutrition and Family StudiesFaculty of Health Sciences and Community ServicesUniversité de MonctonMonctonNew BrunswickE1A 3E9Canada Department of Natural Resources and EnvironmentFaculty of AgricultureJordan University of Science and TechnologyP.O.Box 3030Irbid22110Jordan School of Agriculture and FoodFaculty of Veterinary and Agricultural SciencesThe University of MelbourneParkville3010VICAustralia 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第50卷第6期

页      面：1-16页

核心收录：

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

基　　金：This study is part of an ongoing project(146/2020)financially supported by the Deanship of Research Jordan University of Science and Technology 

主　　题：Food bioactives Microencapsulation Nanoencapsulation Wall materials Encapsulation techniques Complexation Physicochemical properties Storage stability Biofunctional properties Bioavailability 

摘      要：Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other ***,many of these molecules are sensitive and susceptible to oxidation and degradation during food processing,particularly when exposed to *** review examines the effect of encapsulation on bioactive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food *** can also assist with the creation of desirable sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and *** is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of *** types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and *** owes its success to its proven record as an effective process for preserving the encapsulated bioactives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active *** the multiple variations and applications of encapsulation,micro-and nanoencapsulation of food-derived bioactives are the main focus of this review,which discusses the underlying principles,technological developments,as well as current and foreseeable applications aimed at protecting and enhancing the functionalities of biologically active ingredients in food systems.