Health Benefits of Microencapsulated Dietary Polyphenols: A Review

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2023-10-03 DOI:10.1080/87559129.2023.2249095
K.G.D. Kaushalya, H.P. Vasantha Rupasinghe
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Abstract

ABSTRACTIsolated dietary polyphenols are subjected to degradation under unfavorable conditions leading to the loss of their bioactivity. Microencapsulation has attained research interest for enhancing the stability, improved bioavailability of polyphenols, and targeted delivery. This review examines the effects of microencapsulation on health promotion compared to non-encapsulated polyphenol extracts as evidenced through in vitro, experimental animal, and human intervention studies. Most of the research confirms that microencapsulation enhances the extent of bioaccessibility and bioavailability of polyphenols. Also, encapsulated polyphenols have exhibited greater antidiabetic, anti-inflammatory, anticancer, and antimicrobial effects than non-encapsulated polyphenols. Interestingly microparticles are not found to create any cytotoxicity. Nevertheless, a few studies demonstrate either low or similar health effects of encapsulated form to their unprocessed form. Future research should mainly focus on human trials to better understand the contribution of microencapsulation to human health. Importantly, investigations should include non-encapsulated polyphenols as well to compare relative efficacy improvement by microencapsulation.KEYWORDS: Phytochemicalsbioavailabilitybioactivitymicroencapsulationdiseasesdisorders AcknowledgmentsThis work was financially supported by the Natural Sciences and Engineering Research Council (NSERC ALLRP 561227) of Canada.Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsKGDK: Writing-original draft, Validation and Data curation, Conceptualization: HPVR, Writing review and editing, Conceptualization. All authors drafted, revised and approved the final manuscript.Additional informationFundingThis work was supported by the Natural Sciences and Engineering Research Council of Canada [NSERC ALLRP 561227].
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微胶囊化膳食多酚的健康益处:综述
在不利的条件下,分离的膳食多酚会被降解,从而导致其生物活性的丧失。微胶囊化以增强多酚的稳定性、提高生物利用度和靶向递送而获得研究兴趣。本文通过体外、实验动物和人体干预研究,探讨了微胶囊化对多酚提取物的健康促进作用,并与非胶囊化多酚提取物进行了比较。大多数研究证实,微胶囊化提高了多酚的生物可及性和生物利用度。此外,包封的多酚比未包封的多酚表现出更强的抗糖尿病、抗炎、抗癌和抗菌作用。有趣的是,没有发现微粒会产生任何细胞毒性。然而,一些研究表明,与未加工的形式相比,包装形式的健康影响较低或相似。未来的研究应主要集中在人体试验上,以更好地了解微胶囊化对人体健康的贡献。重要的是,研究还应包括未封装的多酚,以比较微封装的相对疗效改善。关键词:植物化学物质;生物利用度;生物活性;微胶囊化;披露声明作者未报告潜在的利益冲突。作者贡献:skgdk:写作-原稿,验证和数据管理,概念化:HPVR,写作审查和编辑,概念化。所有作者起草、修改并批准了最终稿件。本研究得到了加拿大自然科学与工程研究委员会[NSERC ALLRP 561227]的支持。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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