Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy.
Food Chem. 2019 Jan 30;272:494-506. doi: 10.1016/j.foodchem.2018.07.205. Epub 2018 Aug 9.
Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques.
生物活性和众多健康益处，可对抗许多与氧化应激相关的疾病，这归因于饮食抗氧化剂的作用。物理（喷雾干燥、冷冻干燥、超临界流体沉淀和溶剂蒸发）、物理化学（凝聚、脂质体和离子凝胶化）和化学包封技术（界面聚合和分子包容络合）的发展，使获得更健康和可接受的生物活性化合物成为可能。本综述重点介绍了微胶囊化技术对食品抗氧化剂包封特性的影响。此外，本研究还详细介绍了微胶囊化技术的原理、有效参数、优点、缺点和应用。
