Omega 3 fatty acids and phystosterols are prominent bioactive compounds in food industry due to their health benefits such as the reduction in cholesterol and triglycerides levels, and therefore reducing the risk of cardiovascular diseases. However, they are very susceptible to oxidation when exposed to high temperature, high concentration of oxygen and incidence of light. Microencapsulation is being one of the most used alternatives for the purpose of protection and controlled release of these bioactive compounds. Encapsulation techniques which utilize biopolymers are considered featured since they allow the formation of edible, nontoxic and easy handling materials. This review will address the methods of spray drying, ionic gelation, complexation and complex coacervation, various polymers used as wall material, the cross-linking process used together with the complex coacervation and the characterization analyzes commonly used, especially in the encapsulation of omega-3 fatty acids and phytosterols, unstable bioactive compounds and of importance in maintaining of health. Finally, concluding remarks on future applications of these techniques and these bioactive compounds will be considered.
Food Hydrocolloids – Elsevier
Published: Dec 1, 2016
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