Journal ArticleDOI
Recent developments in encapsulation and release of functional food ingredients: delivery by design
TLDR
Delivery by design (DbD) as discussed by the authors is a more rational approach to create colloidal delivery systems with properties suitable for commercial applications, which has been shown to be effective in many cases.Abstract:
The development of colloidal delivery systems (CDS) to encapsulate, protect, and release bioactive agents has exploded in recent years, as seen by the large increase in papers published in this area. These delivery systems include micelles, microemulsions, nanoemulsions, emulsions, multiple emulsions, solid lipid nanoparticles, protein nanoparticles, and biopolymer microgels. Despite this fact, it is unclear how many of these delivery systems are actually being adapted by industry, or if they are even suitable for commercial applications. Many of the CDS described in scientific manuscripts are prepared from ingredients that are not legally acceptable in foods, are fabricated using processing operations that are uneconomic or cannot be scaled up, or have properties incompatible with the intended final application. This article describes the principle of `delivery by design’ (DbD) as a more rational approach to create CDS with properties suitable for commercial applications.read more
Citations
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Journal ArticleDOI
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging.
Aleksandra Nesic,Gustavo Cabrera-Barjas,Suzana Dimitrijević-Branković,Sladjana Davidović,Neda Radovanović,Cédric Delattre +5 more
TL;DR: The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product’s carbon footprint, when compared to conventional plastic packaging materials.
Journal ArticleDOI
Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review
TL;DR: In this paper, various bioactive components exist in plants, fruits, and vegetable origins that have many beneficial health effects (mainly antioxidant) but they suffer from low-stability.
Journal ArticleDOI
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi,William Wachira Mwangi,Hui Peng Lim,Liang Ee Low,Liang Ee Low,Beng Ti Tey,Eng Seng Chan +6 more
TL;DR: In this paper, the authors summarized the recent applications of Pickering emulsions stabilized by food-grade particles for the encapsulation and delivery of lipophilic and hydrophilic bioactives.
Journal ArticleDOI
Natural biopolymer-based hydrogels for use in food and agriculture.
Miri Klein,Elena Poverenov +1 more
TL;DR: Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described, and the physicomechanical properties and applied activities of the resulting materials are comprehensively discussed.
Journal ArticleDOI
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
TL;DR: This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure–functionality relationship, to provide advanced knowledge for the design of novel functional foods.
References
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Book
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TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Journal ArticleDOI
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