Encapsulation of polyphenols - A review

Fang, Zhongxiang and Bhandari, Bhesh (2010) Encapsulation of polyphenols - A review. Trends in Food Science and Technology, 21 10: 510-523. doi:10.1016/j.tifs.2010.08.003

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ220480.pdf HERDC combined application/pdf 67.94KB 0

Author Fang, Zhongxiang
Bhandari, Bhesh
Title Encapsulation of polyphenols - A review
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
Publication date 2010-10
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2010.08.003
Volume 21
Issue 10
Start page 510
End page 523
Total pages 14
Place of publication Oxford, United Kingdom
Publisher Pergamon
Collection year 2011
Language eng
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, nanoencapsulation, freeze drying, yeast encapsulation and emulsion, are discussed in this review. Current research, developments and trends are also discussed. © 2010 Elsevier Ltd.
Keyword Beta-cyclodextrin
Antioxidant activity
Food ingredients
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 230 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 260 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 16 Nov 2010, 10:16:50 EST by Dr Zhongxiang Fang on behalf of School of Land, Crop and Food Sciences