Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification

Abstract

In a world of growing population and changing climate, health and sustainable food production are nowadays considered the most pressing challenges.

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

“…The TPC appeared also enhanced in the samples produced with the chokeberry juice fermented with L. plantarum (PDY, PDCY) compared to all other samples. According to the literature, in terms of the contribution sources of bioactive polyphenols (phenolic acids, flavonols, anthocyanins, proanthocyanidins) included in chokeberry, the total antioxidant activity mainly depends on the contribution of free polyphenols [ 53 , 54 ]. As a result, it is evident that incorporating chokeberry as a supplement can contribute to the development of functional food by providing a natural source of polyphenols.…”

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

“…Encapsulation of FBPs is a process that involves enclosing or trapping the bioactive compounds, flavors, or other valuable components found in FBPs within a protective shell or matrix (Pateiro et al 2021 ). This encapsulation technique has several benefits including preservation of nutrients, controlled release, masking unpleasant tastes or odors, improved solubility, and reduced environmental impact (Dahiya et al 2023 ). Encapsulated compounds can then be added to a wide range of food products, like beverages, baked goods, or supplements, to enhance their health benefits.…”

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

“…The application of only characterized individual strains or consortia of probiotic bacteria can be studied to renovate nutritive food matrices through fermentation into synbiotic products. Functional food or beverages should be fortified with naturally available and safer bioactive compounds that are extracted from edible plant sources for flavor enhancements, coloring materials, and as antimicrobial agents for the preservation of food or beverage products, instead of the addition of chemical compounds, which might cause allergic reactions [100][101][102]. The designed supplements of specifically selected probiotic strains as commercial products would provide consumer-friendly therapeutic options to minimize gut disorders and discomforts caused by certain foods.…”