Protein Based Encapsulation of Antioxidants: Methods, Functionality of Components, and Applications
Makaleler > Tam Makale · 2019
Yazarlar: NASERİFAR, Farnaz, ÖZER, Özge, COŞKUN, Alev Emine İNCE
International Journal of Eastern Anatolia Science Engineering and Design (IJEASED) 1(2) 154 - 163, Uluslararası, 2019, cilt 1, ss 154-163
Özet
This review focused on the encapsulation of antioxidants as bioactive compound in proteins. Both proteins and antioxidants are well-known for their nutritional, supplementary, and structuring effects in foods. Antioxidants are susceptible to environmental conditions during processing or storage, and thus need to be protected. Besides being good candidates for protection of antioxidants, proteins also have important techno-functional properties, such as texturizing or surfactant properties. An overview of different encapsulation methods of antioxidants was given. Type of encapsulation, such as complex formation or core-and-shell model, depends on the production method. Production methods mainly include a mixture of antioxidant and protein solutions, following a gelation or hardening step for stabilization. Alternatively, depending on the nature of the compounds, hydrophobic or electrostatic interactions were also used for the assembly. Encapsulation of antioxidants can be used for the protection purposes as well as for controlled release systems in food or medical products.