Bioencapsulation Technologies for Incorporating Bioactive Components into Functional Foods

Kailasapathy, Kasipathy

doi:10.1002/9781118864463.ch19

Cited by 5 publications

(4 citation statements)

References 98 publications

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“…Adding phages, in their free form, directly into food is possible. However, in most cases, this is not desirable due to faster activity loss, environmental processing conditions (e.g., pH, temperature), uncontrolled release, lack of bioavailability, and loss of stability during storage and along the passage through gastrointestinal conditions (i.e., raw food, vegetables, and fruits) [ 65 , 66 ]. Moreover, a specific range of MOIs is required to achieve the desired control and reduction of bacterial contamination, which is difficult to control when phages are used in the free form due to their uncontrolled release.…”

Section: Phage Delivery Systems With Potential Use In Food Applicationsmentioning

confidence: 99%

Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

Costa

Pastrana

Teixeira

et al. 2023

Viruses

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Currently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached.

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Section: Phage Delivery Systems With Potential Use In Food Applicationsmentioning

confidence: 99%

Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

Costa

Pastrana

Teixeira

et al. 2023

Viruses

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“…Encapsulation is critical for increasing bioactive compound accumulation in food matrices. Encapsulation can also maintain separation between bioactive components and food additives [108]. Nanotechnology has been used to create a variety of delivery mechanisms for bioactive substances and nutraceuticals, in addition to providing protection and regulating distribution, which typically involves the encapsulation of compounds within NPs (radius <500 nm) [109].…”

Section: Nanoparticle Drug Delivery Systemmentioning

confidence: 99%

A Comprehensive Review of the Potential Use of Green Tea Polyphenols in the Management of COVID-19

Tallei

Fatimawali

Niode

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Green tea is produced from Camellia sinensis (L.) buds and leaves that have not gone through the oxidation and withering processes used to produce black and oolong teas. It was originated in China, but its cultivation and production have expanded to other Eastern Asian countries. Several polyphenolic compounds, including flavandiols, flavonols, flavonoids, and phenolic acids, are found in green tea and may constitute greater than 30% of the dry weight. Flavonols, especially catechins, represent the majority of green tea polyphenols. Green tea polyphenolic compounds have been reported to confer several health benefits. This review describes the potential use of green tea polyphenols in the management of coronavirus disease 2019 (COVID-19). The immunomodulatory, antibacterial, antioxidant, and anti-inflammatory effects of green tea polyphenols have also been considered in this review. In addition to describing the bioactivities associated with green tea polyphenols, this review discusses the potential delivery of these biomolecules using a nanoparticle drug delivery system. Moreover, the bioavailability and toxicity of green tea polyphenols are also evaluated.

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“…Antimicrobial agents are chemically reactive species and can cause considerable problems when embedded into a complex food system such as juices (that is, negative effects on the physical stability or integrity of the food chemistry as well as the degradation of the biological activity of bioactive compounds) (Kailasapathy ). Thus, their entrapment and controlled release could be the solutions to counteract this challenge (Zou and others ).…”

Section: Techniques and Applicationsmentioning

confidence: 99%

“…Moreover, heat treatment is detrimental for sensitive ingredients, including probiotics (Galgano and others ). Encapsulation of sensitive compounds and probiotics for application in juices could offer a solution to these threats and assure chemical and physical stability of many compounds (Đorđević and others , ), as it enables different rates of release, targeting specific areas in the gastrointestinal tract (Kailasapathy ).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

Speranza

Petruzzi

Bevilacqua

et al. 2017

Journal of Food Science

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The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nanoencapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.

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Bioencapsulation Technologies for Incorporating Bioactive Components into Functional Foods

Cited by 5 publications

References 98 publications

Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

A Comprehensive Review of the Potential Use of Green Tea Polyphenols in the Management of COVID-19

Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

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