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Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Consumers' awareness of the relationship between diet and health is increasing the demand for nutraceuticals and functional food products. They usually involve the incorporation of bioactive compounds extracted from plant tissues, or, in some cases, beneficial microorganism species known as probiotics. Incorporation of these compounds as functional ingredients has to overcome various challenges related to their stability during food processing or gastrointestinal tract, in order to guarantee that they exert health benefits after intake. An attractive strategy is the use of encapsulation technologies. Appropriate selection of encapsulation methods or core and carrier materials may influence most of the desired properties of the final food product. This chapter summarizes the main aspects to consider prior to developing nutraceutical or functional food products using encapsulated bioactive compounds.

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Acknowledgments

The authors are particularly grateful to the National Council on Science and Technology (CONACYT) for partial financial support through project 563: “Un Enfoque Multidisciplinario de la Farmacocinética de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclínicos y Clínicos,” CB-2012-01/179574 (basic science), CB-2015-01/254063 (basic science). Authors are grateful to academic authorities at CIAD, and to AlFaNutra research net.

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Authors and Affiliations

  1. Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a La Victoria km 0.6, Hermosillo, Sonora, Mexico

    Jacqueline Ruiz Canizales, Gustavo R. Velderrain Rodríguez, J. Abraham Domínguez Avila, Alejandra M. Preciado Saldaña, Mónica A. Villegas Ochoa & Gustavo A. González Aguilar

  2. Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez. Anillo Envolvente del PRONAF y Estocolmo s/n. Cd. Juárez, Chihuahua, Mexico

    Emilio Alvarez Parrilla

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  1. Jacqueline Ruiz Canizales
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  2. Gustavo R. Velderrain Rodríguez
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  3. J. Abraham Domínguez Avila
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  4. Alejandra M. Preciado Saldaña
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  5. Emilio Alvarez Parrilla
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  6. Mónica A. Villegas Ochoa
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  7. Gustavo A. González Aguilar
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Correspondence to Gustavo A. González Aguilar .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Ruiz Canizales, J. et al. (2018). Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_84-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_84-1

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  • Print ISBN: 978-3-319-54528-8

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