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Curr Opin Biotechnol. 2007 Apr;18(2):184-90. Epub 2007 Mar 23.

Microencapsulation for the improved delivery of bioactive compounds into foods.

Author information

  • 1Food R&D Centre, Agriculture and Agri-food Canada, 3600 Casavant, Street Hyacinthe QC, J2S 8E3 Canada. champagnec@agr.gc.ca

Abstract

The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals, vitamins, phytosterols, lutein, fatty acids, lycopene and antioxidants. Several microencapsulation technologies have been developed for use in the food industry and show promise for the production of functional foods. Moreover, these technologies could promote the successful delivery of bioactive ingredients to the gastrointestinal tract. Future research is likely to focus on aspects of delivery and the potential use of co-encapsulation methodologies, where two or more bioactive ingredients can be combined to have a synergistic effect.

PMID:
17368017
[PubMed - indexed for MEDLINE]
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