title: Encapsulation of health-promoting ingredients: applications in foodstuffs.
abstract: Many nutritional experts and food scientists are interested in developing functional foods containing bioactive agents and many of these health-promoting ingredients may benefit from nano/micro-encapsulation technology. Encapsulation has been proven useful to improve the physical and the chemical stability of bioactive agents, as well as their bioavailability and efficacy, enabling their incorporation into a wide range of formulations aimed to functional food production. There are several reviews concerning nano/micro-encapsulation techniques, but none are focused on the incorporation of the bioactive agents into food matrices. The aim of this paper was to investigate the development of microencapsulated food, taking into account the different bioactive ingredients, the variety of processes, techniques and coating materials that can be used for this purpose.
authors.affiliation: a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy ;
authors.forename: Roberta
authors.initials: R
authors.lastname: Tolve
authors.affiliation: a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy ;
authors.forename: Fernanda
authors.initials: F
authors.lastname: Galgano
authors.affiliation: a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy ;
authors.forename: Marisa Carmela
authors.initials: MC
authors.lastname: Caruso
authors.affiliation: b School of Chemical Engineering, University of Birmingham , Edgbaston , Birmingham , UK ;
authors.forename: Fideline Laure
authors.initials: FL
authors.lastname: Tchuenbou-Magaia
authors.affiliation: a School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata , Potenza , Italy ;
authors.forename: Nicola
authors.initials: N
authors.lastname: Condelli
authors.affiliation: c Department of Biotechnology , University of Verona , Verona , Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Favati
authors.affiliation: b School of Chemical Engineering, University of Birmingham , Edgbaston , Birmingham , UK ;
authors.forename: Zhibing
authors.initials: Z
authors.lastname: Zhang
mesh_terms: D000818:Animals; D001682:Biological Availability; D005524:Food Technology / Q000379:methods; D055951:Functional Food / Q000032:analysis*; D006293:Health Promotion; D006801:Humans; D018977:Micronutrients / Q000008:administration & dosage / Q000493:pharmacokinetics; D053769:Nanocapsules / Q000008:administration & dosage; D036103:Nanotechnology
chemical_list: D018977:Micronutrients; D053769:Nanocapsules
keywords: Bioactive agents; encapsulation; food fortification; functional foods; health-promoting ingredients