File(s) under permanent embargo
Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: a review
journal contribution
posted on 2018-01-01, 00:00 authored by D Eratte, K Dowling, Colin BarrowColin Barrow, B AdhikariBackground Functional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development. Scope and approach We reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings. Key findings and conclusions The review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients.
History
Journal
Trends in food science and technologyVolume
71Pagination
121 - 131Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0924-2244Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2017, Elsevier LtdUsage metrics
Categories
No categories selectedKeywords
Functional foodsBioactive ingredientsOmega-3 oilProbiotic bacteriaComplex coacervationCo-encapsulationScience & TechnologyLife Sciences & BiomedicineFood Science & TechnologyANIMALIS SUBSP LACTISGUM ARABIC COMPLEXIN-VITRO DIGESTIONTUNA OILLACTOBACILLUS-ACIDOPHILUSWHEY-PROTEINFATTY-ACIDSFISH-OILGASTROINTESTINAL-TRACTFERMENTATION ACTIVITY
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC