Microencapsulation of phenolic compounds: Technologies and novel polymers

Abstract

Recently, the interest and use of bioactive phenolic compounds have increased in the food and pharmaceutical fields. This has been due to the health benefits of polyphenols reported by many researchers based on their antioxidant activity and biological properties that enable them as potential ingredients for nutraceutical formulations. Therefore, microencapsulation represents the needed chemical and thermal stability that otherwise may weaken the active core and their effects because of environmental conditions such as heat and humidity. In this context, microencapsulation is the technological option to preserve nutraceutical molecules and provide the desired product integrity and stability. Furthermore, it may permit better managing of physical and sensorial properties, such as masking the distinctive astringency that most phenolic compounds display. In this review recommended encapsulation techniques such as spray drying, extrusion, molecular inclusion in cyclodextrins, electrospray and liposomes are discussed, also the different wall materials, including polysaccharides, proteins, whey protein, different mucilages, inulin, zein and FucoPol that have been used to microencapsulate phenolic compounds are described.