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Encapsulation of polyphenols – a review
Fang, Zhongxiang ; Bhandari, Bhesh
Trends in food science & technology, 2010-10, Vol.21 (10), p.510-523
[Periódico revisado por pares]
Kidlington: Elsevier Ltd
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Título:
Encapsulation of polyphenols – a review
Autor:
Fang, Zhongxiang
;
Bhandari, Bhesh
Assuntos:
active ingredients
;
Bioavailability
;
Biological and medical sciences
;
Encapsulation
;
Food industries
;
Freeze drying
;
functional foods
;
Fundamental and applied biological sciences. Psychology
;
Inclusions
;
Nanomaterials
;
Nanostructure
;
pharmaceutical industry
;
Polyphenols
;
spray drying
;
Taste
;
Trends
É parte de:
Trends in food science & technology, 2010-10, Vol.21 (10), p.510-523
Notas:
http://dx.doi.org/10.1016/j.tifs.2010.08.003
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
Descrição:
Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed.
Editor:
Kidlington: Elsevier Ltd
Idioma:
Inglês
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