Articles

Polyphenols Microencapsulation as a Way to Increase Their Bioavailability in Food Systems: Modern Technologies Overview

Authors:

Marina N. Shkolnikova, Elena V. Voronova

Abstract:

The article presents the analysis results of polyphenols microencapsulation methods as the main ways to increase their bioavailability in food systems. The main disadvantage of most polyphenols, particularly flavonoids, is their limited bioavailability due to their low solubility in water, instability to changes in the physiological environment, limited membrane permeability, low coefficient of transfer through the intestinal mucosa, predisposition to rapid metabolic transformation, etc. Microencapsulation of biologically active compounds is an up-to-date and rapidly developing technology in the food industry that allows protecting and delivering biologically active compounds to physiological targets without losing their biological activity. The paper systematizes the polyphenols microencapsulation methods described in the modern scientific literature, provides examples of their use in food systems; reveals the features and advantages of physical, chemical and physico-chemical microencapsulation methods. The researchers revealed that a man used physical methods such as spray drying, freeze drying(lyophilization), delivery systems based on phospholipids and emulsions-due to their technological availability more often than physico-chemical and chemical microencapsulation methods, which were more expensive and technologically complex, energy-and material-intensive, i.e., generally less cost-effective and not always acceptable for large-scale food production with polyphenol microcapsules from plant raw materials. The authors proved advantages of food systems with microencapsulated polyphenols in vivo, that are mainly the increase in physiological activity – anti-inflammatory, antioxidant, antiviral and hepatoprotective.

Keywords:

polyphenols; flavonoids; bioavailability; microencapsulation; food systems;

For citation:

Marina N. Shkolnikova, Elena V. Voronova. Polyphenols Microencapsulation as a Way to Increase Their Bioavailability in Food Systems: Modern Technologies Overview. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 90–98. DOI: 10.29141/2500-1922-2021-6-2-11