Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review

Abstract

Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.