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Food Qual Safet
Food Qual Safet
    
Co-encapsulation of bioactives for food applications
Punit Jatin Chawda*, John Shi**, Sophia Xue**, Siew Young Quek*
*Food Science, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand and **Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
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Abstract  Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focuses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.

Key words： Co-encapsulation      Microencapsulation      Functional food      Bioactive      Stability      Spray drying      Emulsion     
Received: 28 June 2017     
Corresponding Authors: Siew Young Quek; John Shi     E-mail: sy.quek@auckland.ac.nz; john.shi@agr.gc.ca
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Punit Jatin Chawda
John Shi
Sophia Xue
Siew Young Quek
Cite this article:

Punit Jatin Chawda, John Shi, Sophia Xue, Siew Young Quek. Co-encapsulation of bioactives for food applications. Food Qual Safet, 2017, 1(4): 302-309.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyx028     OR     http://www.zjujournals.com/fqs/Y2017/V1/I4/302


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关键词： 共包封技术,  微胶囊,  功能性食品,  生物活性,  稳定性,  喷雾干燥,  乳化性 
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