Affiliation:
1. Moscow State University of Food Production
2. Institute of Solid State Chemistry and Mechanochemistry SB RAS
Abstract
The article presents the results of a systematic review of the literature, presenting relevant information about the functional properties of encapsulated dietary supplements. Encapsulation is a physico-chemical or mechanical process of encapsulating small particles of a substance in a shell of film-forming material. In the food industry and pharmaceutical industry encapsulation of bioactive components is used to regulate redox reactions, adjust taste, color and odor, increase shelf life, etc. The products, beverages and raw materials for their production entering the market nowadays must meet the requirements of safety, authenticity and nutritional value. Encapsulated forms of food additives are currently being considered as components of functional foods. With the advent of "molecular gastro-nomy" the technological properties of little-known hydrocolloids became more applicable by the producers of public catering products, which influenced the expansion of their use in the development of innovative food products. One of the methods of this direction is encapsulation of various food masses (sauces, juices, extracts, etc.). This method is an effective tool for the delivery of biologically active molecules (antioxidants, minerals, vitamins, phytosterols, polyunsaturated fatty acids, etc.) in foods. Data on the optimization of the use of encapsulated dietary supplements are provided. The data in this review will provide insight into new encapsulation methods, ways to improve the stability of properties and bioavailability of functional foods. Encapsulation is considered a useful tool to improve the delivery of active compounds, nutrients, and living cells in foods to enhance immunity, well-being, and prevention.
Publisher
FSBEI HE Voronezh State University of Engineering Technologies
Subject
General Agricultural and Biological Sciences
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