Authors
Marko Vinceković, Marko Viskić, Slaven Jurić, Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, Francesco Donsì, Francisco J Barba, Anet Režek Jambrak
Publication date
2017/11/1
Source
Trends in Food Science & Technology
Volume
69
Pages
1-12
Publisher
Elsevier
Description
Background
High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs.
Scope and approach
The aim of this review is to summarize the most important information for encapsulation of natural extracts using unconventional technologies.
Key findings and conclusions
Encapsulation is an excellent choice to stabilize BACs, and in …
Scholar articles
M Vinceković, M Viskić, S Jurić, J Giacometti… - Trends in Food Science & Technology, 2017