Journal article

Encapsulation of polyphenols - a review

Zhongxiang Fang, Bhesh Bhandari

Trends in Food Science & Technology | ELSEVIER SCIENCE LONDON | Published : 2010

Abstract

Research on and the application of polyphenols, have recently attracted great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies. The technologies of encapsulation of polyphenols, including spray drying, coacervation, liposome entrapment, inclusion complexation, cocrystallization, nanoen..

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University of Melbourne Researchers

Grants

Funding Acknowledgements

This work is supported by the Postdoctoral Research Fellowship of The University of Queensland. The authors thank Dr John Schiller for his professional proof reading.