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Co-encapsulation systems for delivery of bioactive ingredients
Kang Liu1, Ying-Ying Chen2, Li-Hua Pan2
1Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China.
Food Research International (Ottawa, Ont.)
|April 11, 2022
Summary
Co-delivery systems enhance nutrient value by encapsulating multiple bioactive compounds. These advanced systems improve solubility, stability, and bioavailability, offering synergistic health benefits in food products.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Materials Science
Background:
- Traditional delivery systems often encapsulate only a single nutrient, limiting potential health benefits.
- Bioactive compounds require improved solubility, stability, and bioavailability for effective utilization.
- Co-delivery systems offer a promising approach to overcome these limitations.
Purpose of the Study:
- To review recent advancements in co-encapsulation systems for bioactive compounds.
- To illustrate co-encapsulation mechanisms and discuss release, digestion, and absorption.
- To highlight the application of co-encapsulation in the food industry.
Main Methods:
- Review of scientific literature on co-encapsulation systems.
- Illustration of co-encapsulation mechanisms in various delivery vehicles.
- Discussion of release, digestion, and absorption pathways.
Main Results:
- Co-encapsulation systems effectively enhance solubility, stability, and bioavailability of multiple bioactive ingredients.
- These systems can mask astringency and maximize synergistic biological functions.
- Various delivery systems like emulsions, nanoparticles, microcapsules, liposomes, and hydrogels are discussed.
Conclusions:
- Co-encapsulation is a key strategy for improving nutritional value and health benefits of food.
- Synergistic effects of co-encapsulated compounds offer enhanced biological activity.
- The review provides practical examples for food industry applications of co-encapsulation technology.
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