Innovative technologies for encapsulation of Mediterranean plants extracts. (November 2017)

• Record Type: Journal Article
• Authors: Vinceković, Marko; Viskić, Marko; Jurić, Slaven; Giacometti, Jasminka; Bursać Kovačević, Danijela; Putnik, Predrag; Donsì, Francesco; Barba, Francisco J.; Režek Jambrak, Anet
• Is Part Of: Trends in food science & technology. Volume 69:Part A(2017)
• Page Start: 1
• Page End: 12
• Publication Date: 2017-11
• Subjects: Encapsulation -- Plant extract -- Bioactive compounds -- Essential oils -- Volatile compounds -- Mediterranean herbs; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2017.08.001
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach: The aim of this review is to summarize the most important information for encapsulation of natural extracts using unconventional technologies. Key findings and conclusions: Encapsulation is an excellent choice to stabilize BACs, and in particular EOs, and mask their strong flavors and odors. In particular, spray drying is one of the most economic and common encapsulation technologies. However, the challenges of reducing the operating costs, of developing high-throughput processes, of minimizing the use of organic solvents, and of increasing the level of functionality of the encapsulation systems are driving the research towards the implementation of innovative strategies and non-conventional methods, which incorporate the concepts of Green Food Processing. Graphical abstract: Highlights: Biological compounds from herbal and plant sources have remarkable features. Encapsulation is a technology that enables their delivery in food systems. Encapsulation of natural extracts can be achieved by unconventional technologies.