Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195 Berlin, Germany.
Department of Basic Sciences, Faculty of Medicine, Universidad de La Frontera, Chile.
Food Funct. 2022 Oct 31;13(21):10870-10881. doi: 10.1039/d2fo00350c.
Encapsulation of food and feed ingredients is commonly applied to avoid the loss of functionality of bioactive food ingredients. Components that are encapsulated are usually sensitive to light, pH, oxygen or highly volatile. Also, encapsulation is also applied for ingredients that might influence taste. Many polymers from natural sources have been tested for encapsulation of foods. In the past few years, pectins have been proposed as emerging broadly applicable encapsulation materials. The reasons are that pectins are versatile and inexpensive, can be tailored to meet specific demands and provide health benefits. Emerging new insight into the chemical structure and related health benefits of pectins opens new avenues to use pectins in food and feed. To provide insight into their application potential, we review the current knowledge on the structural features of different pectins, their production and tailoring process for use in microencapsulation and gelation, and the impact of the pectin structure on health benefits and release properties in the gut, as well as processing technologies for pectin-based encapsulation systems with tailor-made functionalities. This is reviewed in view of application of pectins for microencapsulation of different sensitive food components. Although some critical factors such as tuning of controlled release of cargo in the intestine and the impact of the pectin production process on the molecular structure of pectin still need more study, current insight is that pectins provide many advantages for encapsulation of bioactive food and feed ingredients and are cost-effective.
食品和饲料成分的包封通常应用于避免生物活性食品成分功能的损失。被包封的成分通常对光、pH 值、氧气或高挥发性物质敏感。此外，包封也适用于可能影响味道的成分。许多天然来源的聚合物已被用于食品的包封。在过去的几年中，果胶已被提议作为一种新兴的广泛适用的包封材料。原因是果胶具有多功能性和低成本，可以根据特定需求进行定制，并提供健康益处。果胶化学结构及其相关健康益处的新见解为果胶在食品和饲料中的应用开辟了新途径。为了深入了解其应用潜力，我们综述了不同果胶的结构特征、用于微胶囊化和凝胶化的生产和定制工艺、果胶结构对肠道健康益处和释放特性的影响，以及具有定制功能的果胶基包封系统的加工技术方面的最新知识。这是在果胶应用于不同敏感食品成分的微胶囊化方面的综述。尽管一些关键因素，如货物在肠道中的控制释放的调整以及果胶生产过程对果胶分子结构的影响，仍需要更多的研究，但目前的观点是，果胶为生物活性食品和饲料成分的包封提供了许多优势，并且具有成本效益。
