Protein Temelli Antioksidan Enkapsülasyonu: Metotlar, Bileşenlerin Fonksiyonları ve Uygulamalar
Makaleler > Tam Makale · 2019
Yazarlar: Naserifar, Farnaz, Özer, Özge, İnce Coşkun, Alev Emine
International Journal of Eastern Anatolia Science Engineering and Design, Uluslararası, 2019
Özet
Thisreview focused on the encapsulation of antioxidants as bioactive compound inproteins. Both proteins and antioxidants are well-known for their nutritional,supplementary, and structuring effects in foods. Antioxidants are susceptibleto environmental conditions during processing or storage, and thus need to beprotected. Besides being good candidates for protection of antioxidants,proteins also have important techno-functional properties, such as texturizingor surfactant properties. An overview of different encapsulation methods ofantioxidants was given. Type of encapsulation, such as complex formation orcore-and-shell model, depends on the production method. Production methodsmainly include a mixture of antioxidant and protein solutions, following agelation or hardening step for stabilization. Alternatively, depending on thenature of the compounds, hydrophobic or electrostatic interactions were alsoused for the assembly. Encapsulation of antioxidants can be used for theprotection purposes as well as for controlled release systems in food ormedical products.