Incorporation of bioactive compounds–such as vitamins, probiotics, bioactive peptides, and antioxidants etc.–into food systems provide a simple way to develop novel functional foods that may have physiological benefits or reduce the risks of diseases. As a vital macronutrient in food, proteins possess unique functional properties including their ability to form gels and emulsions, which allow them to be an ideal material for the encapsulation of bioactive compounds. Based on the knowledge of protein physical–chemistry properties, this review describes the potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated, and the impacts of particle size on release properties are emphasized.

Food protein-based materials as nutraceutical delivery systems

Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.

Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

There is an increased interest in the role that some nutrients may play in preventing or ameliorating the effect of major diseases (for example, some types of cancer, cardiovascular diseases, eye disorders, among others). In this respect, the bioavailability or the proportion of an ingested nutrient that is made available (that is, delivered to the bloodstream) for its intended mode of action is more relevant than the total amount present in the original food. Disruption of the natural matrix or the microstructure created during processing may influence the release, transformation, and subsequent absorption of some nutrients in the digestive tract. Alternatively, extracts of bioactive molecules (for example, nutraceuticals) and beneficial microorganisms may be protected during their transit in the digestive system to the absorption sites by encapsulation in designed matrices. This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients (mostly phytochemicals), types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on the bioavailability of selected nutrients.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00274.x

Food microstructure affects the bioavailability of several nutrients.

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

Whey and whey proteins-From 'gutter-to-gold'

Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures

L'emulsification et le sechage par atomisation ont ete selectionnes pour developper une methode de microencapsulation cellulaire a faible cout adaptable a une production a grande echelle pour ameliorer la stabilite des bacteries probiotiques sensibles. Le but de la presente etude etait de determiner les conditions d'operation optimales permettant de produire une emulsion huile de beurre/proteines seriques en utilisant un melangeur a boucles comme premiere etape du procede de microencapsulation. L'effet de differents parametres du procede de dispersion de phase sur la taille des globules gras et leur distribution, mesure a l'etat stationnaire, a ete par la suite etudie : vitesse de rotation de la turbine helicoidale dans le melangeur (2000, 2500 et 3000 rpm), rapport phase hydrophile/phase hydrophobe (95/5, 92,5/7,5 et 90/10 p/p), pourcentage de materiel sec a encapsuler dans la phase hydrophobe (5, 10 et 15 % p/p). Il a ete montre que la distribution de taille des globules gras etait uniquement dependante de la vitesse de recirculation dans le melangeur a boucles (P < 0,05). Une vitesse de rotation de 2500 rpm, correspondant a une population de globules gras avec un D[3, 2] de 23 μm, un D(v,0,1) de 15 μm, un D(v,0,5) de 25 μm, et un D(v,0,9) de 49 μm a ete selectionnee pour la production par sechage-atomisation de microcapsules multiphasees possedant un diametre inferieur a 100 μm, contenant des particules de poudre micronisee de bacteries lyophilisees. Cette recherche a montre que le melangeur a boucle permet de produire, en continu et avec une productivite elevee, une emulsion huile de beurre/proteines seriques avec un controle eleve de la taille des globules de gras et une faible dispersion.

/pdf/optimization-of-dynamic-loop-mixer-operating-conditions-for-2dek4si0n2.pdf

Arnaud Picot

Papers

Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures

Optimization of dynamic loop mixer operating conditions for production of O/W emulsion for cell microencapsulation