title: Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility.
abstract: Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Touseef Ahmed
authors.initials: TA
authors.lastname: Wani
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Adil Gani
authors.initials: AG
authors.lastname: Shah
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Sajad Mohd
authors.initials: SM
authors.lastname: Wani
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Idrees Ahmed
authors.initials: IA
authors.lastname: Wani
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Farooq Ahmad
authors.initials: FA
authors.lastname: Masoodi
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Nazia
authors.initials: N
authors.lastname: Nissar
authors.affiliation: a Department of Food Science and Technology , University of Kashmir, Hazratbal , Srinagar , Jammu and Kashmir , India.
authors.forename: Mudasir Ahmad
authors.initials: MA
authors.lastname: Shagoo
mesh_terms: D002338:Carotenoids / Q000008:administration & dosage; D019587:Dietary Supplements; D005227:Fatty Acids / Q000008:administration & dosage; D005419:Flavonoids / Q000008:administration & dosage; D005524:Food Technology / Q000295:instrumentation* / Q000379:methods; D005638:Fruit / Q000737:chemistry; D055951:Functional Food; D006801:Humans; D009844:Oligosaccharides; D010940:Plant Proteins; D011134:Polysaccharides; D000077185:Resveratrol; D013267:Stilbenes / Q000008:administration & dosage; D013678:Technology, Pharmaceutical / Q000295:instrumentation*; D014675:Vegetables / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D005419:Flavonoids; D009844:Oligosaccharides; D010940:Plant Proteins; D011134:Polysaccharides; D013267:Stilbenes; D002338:Carotenoids; D000077185:Resveratrol
keywords: Encapsulation; antioxidants; capsule designing materials; controlled release; emulsions; functional foods; nutraceuticals; pickering emulsions; target delivery