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Current Advantages in the Application of Microencapsulation in Functional Bread Development.

Roberta Tolve¹, Federico Bianchi¹, Elisabetta Lomuscio¹

¹Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Foods (Basel, Switzerland)

|January 8, 2023

Summary

This summary is machine-generated.

Encapsulation technology enhances bread fortification by protecting bioactive ingredients during baking. This method improves nutritional value and sensory qualities without negatively impacting bread

Keywords:

bioactive compounds bread functional food microencapsulation sensory properties shelf-life

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Area of Science:

Food Science and Technology
Nutritional Science
Materials Science

Background:

Bread is a staple food, primarily rich in carbohydrates but lacking essential micronutrients.
Consumer demand for healthier food options drives interest in fortifying bread with bioactive ingredients.
Traditional fortification methods face challenges like ingredient degradation during baking and negative sensory impacts.

Purpose of the Study:

To review the applications of encapsulation technology in functional bread production.
To summarize the health benefits of encapsulated bioactive substances in bread.
To evaluate the technological and sensory effects of microcapsule inclusion in bread.

Main Methods:

Review of scientific literature on encapsulation techniques for food fortification.
Analysis of studies investigating the impact of micro/nano-encapsulated bioactive compounds on bread properties.
Assessment of sensory and physicochemical data from functional bread products.

Main Results:

Micro/nano-encapsulation protects bioactive compounds from degradation during baking.
Encapsulated ingredients can be uniformly distributed in bread dough.
Functional bread fortified with encapsulated substances shows no adverse effects on physicochemical and textural properties.
Sensory characteristics of bread can be maintained or improved with encapsulated ingredients.

Conclusions:

Encapsulation is a promising technology for developing healthier, functional bread.
It effectively overcomes limitations of traditional fortification methods.
Further research can optimize encapsulation strategies for diverse bioactive ingredients and bread types.