Encapsulated polyphenols in functional food production

Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a l...

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Главные авторы:	Bobrysheva, T. N., Бобрышева, Т. Н., Anisimov, G. S., Анисимов, Г. С., Zolotoreva, M. S., Золоторева, М. С., Evdokimov, I. A., Евдокимов, И. А., Budkevich, R. O., Будкевич, Р. О., Muravyev, A. K., Муравьев, А. К.
Формат:	Статья
Язык:	English
Опубликовано:	Kemerovo State University 2025
Темы:	Biological activity Polyphenols Encapsulation Functional ingredients
Online-ссылка:	https://dspace.ncfu.ru/handle/123456789/29616
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spelling	ir-123456789-296162025-02-05T09:35:46Z Encapsulated polyphenols in functional food production Bobrysheva, T. N. Бобрышева, Т. Н. Anisimov, G. S. Анисимов, Г. С. Zolotoreva, M. S. Золоторева, М. С. Evdokimov, I. A. Евдокимов, И. А. Budkevich, R. O. Будкевич, Р. О. Muravyev, A. K. Муравьев, А. К. Biological activity Polyphenols Encapsulation Functional ingredients Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation. The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products. Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life. Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc. 2025-02-05T09:33:34Z 2025-02-05T09:33:34Z 2025 Статья Bobrysheva, T.N., Anisimov, G.S., Zolotoreva, M.S., Evdokimov, I.A., Budkevich, R.O., Muravyev, A.K. Encapsulated polyphenols in functional food production // Foods and Raw Materials. - 2025. - 13 (1). - pp. 18-34. - DOI: 10.21603/2308-4057-2025-1-620 https://dspace.ncfu.ru/handle/123456789/29616 en Foods and Raw Materials application/pdf application/pdf Kemerovo State University
institution	СКФУ
collection	Репозиторий
language	English
topic	Biological activity Polyphenols Encapsulation Functional ingredients
spellingShingle	Biological activity Polyphenols Encapsulation Functional ingredients Bobrysheva, T. N. Бобрышева, Т. Н. Anisimov, G. S. Анисимов, Г. С. Zolotoreva, M. S. Золоторева, М. С. Evdokimov, I. A. Евдокимов, И. А. Budkevich, R. O. Будкевич, Р. О. Muravyev, A. K. Муравьев, А. К. Encapsulated polyphenols in functional food production
description	Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation. The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products. Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life. Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc.
format	Статья
author	Bobrysheva, T. N. Бобрышева, Т. Н. Anisimov, G. S. Анисимов, Г. С. Zolotoreva, M. S. Золоторева, М. С. Evdokimov, I. A. Евдокимов, И. А. Budkevich, R. O. Будкевич, Р. О. Muravyev, A. K. Муравьев, А. К.
author_facet	Bobrysheva, T. N. Бобрышева, Т. Н. Anisimov, G. S. Анисимов, Г. С. Zolotoreva, M. S. Золоторева, М. С. Evdokimov, I. A. Евдокимов, И. А. Budkevich, R. O. Будкевич, Р. О. Muravyev, A. K. Муравьев, А. К.
author_sort	Bobrysheva, T. N.
title	Encapsulated polyphenols in functional food production
title_short	Encapsulated polyphenols in functional food production
title_full	Encapsulated polyphenols in functional food production
title_fullStr	Encapsulated polyphenols in functional food production
title_full_unstemmed	Encapsulated polyphenols in functional food production
title_sort	encapsulated polyphenols in functional food production
publisher	Kemerovo State University
publishDate	2025
url	https://dspace.ncfu.ru/handle/123456789/29616
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Encapsulated polyphenols in functional food production

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