کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099176 | 1082672 | 2010 | 14 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Encapsulation of polyphenols – a review Encapsulation of polyphenols – a review](/preview/png/2099176.png)
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.
Journal: Trends in Food Science & Technology - Volume 21, Issue 10, October 2010, Pages 510–523