Table 3.
Food product developed by the encapsulation of bioactive compounds (BACs) containing immunological activity.
| Developed food product | Encapsulation matrix | Encapsulated compound | Method of encapsulation | Remark | References |
|---|---|---|---|---|---|
| (A) Cereal-based product | |||||
| Bread | Soy protein isolate | ω-3 fatty acid rich chai oil | Freeze drying | Baking time-15 min and baking temperature-220°C | (103) |
| Bread | Soy lecithin | ω-3 fatty acid rich chai oil | Liposome | Baking time-13 min and baking temperature-260°C | (104) |
| Bread | Soybean phospholipid | ω-3 fatty acid | Liposome | Baking time-26 min and baking temperature-00°C | (105) |
| Cookies | Sodium caseinate, fish gelatin, and glucose syrup | Polyunsaturated fatty acids (PUFAs) rich shrimp oil | Spray drying | Baking time-20 min and baking temperature-205°C | (106) |
| Cookies | Whey protein concentrate | ω-3 fatty acid rich Garden cress (Lepidium sativum) oil | Spray drying | Baking time-8 min, baking temperature-205°C, and a better sensory score of color, crumb color, and surface characteristics of biscuits with microcapsules | (107) |
| Bread | Arabic gum, maltodextrin, methylcellulose, and WPI | ω-3 fatty acid rich linseed oil | Spray drying | Baking time-20 min, baking temperature-220°C, and poor oxygen permeability by Arabic gum microparticle which minimized lipid oxidation | (108) |
| Bread | WPI, inulin, pectin, fresh agave sap, carboxymethylcellulose and starch | Lactobacillus acidophilus | Spray drying | Baking time- 16 min and baking temperature-180°C | (109) |
| Cookies | Mesquite gum, maltodextrin and zein | Flavan-3-ol rich grape seed extract | Spray drying | Baking time-8 min, baking temperature-180°C, and 60% customer acceptability to buy cookies | (110) |
| Bread | – | ω-3 fatty acid | – | Baking time-20 min, baking temperature-160°C, and sensory acceptance for fortified bread | (111) |
| Bread | Gelatin and porous starch | Curcumin | Spray drying | Increased curcumin bioavailability | (112) |
| Bread | – | n-3 PUFAs | – | Baking time-30 min, baking temperature-180°C, high (80–89%) recovery of DHA and EPA, lower lipids oxidation in bread after baking and storage, and quite stable microencapsulated n-3 PUFA powder in bread | (113) |
| Pasta | Corn starch | n-3 PUFA | – | Increased pasta storage | (114) |
| Bread | Methylcellulose, soybean protein isolates, calcium gelatine casein and whey protein concentrate | ω-3 fatty acid rich fish oil | Spray drying | Baking time-30 min, baking temperature-180°C, and better sensory score for microencapsulation with methylcellulose and soybean protein isolates | (101) |
| Bread | – | ω-3 fatty acid rich oil | – | Baking time-20 min and baking temperature-220°C | (115) |
| (B) Fruit and vegetable-based products | |||||
| Cantaloupe juice | Starch octenyl succinate (starch-OS) | Nisin and Thymol | Emulsion | Better retention of nisin and thymol in emulsions during storage, and greater inhibition of Listeria and Salmonella than non-emulsion, aqueous formulations | (116) |
| Fresh apple juice | Ethyl butyrate, Tween 80, and PEG 400 | Ascorbic acid (vitamin-C) and vitamin-E | Microemulsion | Decreased brownness and increased shelf-life | (117) |
| Carrot juice | Modified maize starch | Carvacrol | Emulsion | Decreased harmful microorganism | (118) |
| Apple juice | Ethyl butyrate, Tween 80, and PEG 400 | Ascorbic acid (vitamin-C) | Microemulsion | Decreased brownness | (119) |
| Mulberry, Maoberry, Longan, and Melon juices | Sodium alginate solution, cashew flower extract, or green tea extract | L. casei 01, L. acidophilus LA5 and Bifidobacterium lactis Bb-12 | Extrusion | Increased shelf-life of juices | (120) |
| Pineapple juice | Sodium alginate solution, oligosaccharides extract | B. longum and Eleutherine americana | Extrusion | Better sensory acceptability of products with co-encapsulated bacterial cells than free cells | (121) |
| Orange juice, Pineapple juice, White grape juice | Legume protein, Tween 80 | B. adolescentis | Emulsion | Survival of encapsulated B. adolescentis cells in pineapple and white grape juice, and increased storage | (122) |
| Carrot juice | Sodium alginate, chitosan | L. casei 01 | Spray drying | Improved functionality of carrot juice containing L. casei and good to lactose-intolerant people | (123) |
| Apple juice | Resistant starch aqueous dispersion, WPI | L. rhamnosus | Spray drying | Better shelf-life at 4°C | (124) |
| Pomegranate juice | Sodium alginate | L. plantarum | Extrusion | Shelf-life up to 6 weeks at 4°C | (125) |
| Apple juice | Di-palmitoyl phosphatidylcholine (DPPC), Cholesterol | Ascorbic acid (vitamin-C) | Liposome | Enhanced stability of AA in apple juice | (126) |
| Tomato seeds | Alginate | B. subtilis | Extrusion | Fermentation of immobilized cell and better overall palatability in tomato juice than that of free cells in cold storage | (127) |
| Orange juice | Soy phosphatidylcholine, stearic acid, calcium stearate | Vitamin-E and vitamin-C | Liposome | No alterations in sensory characteristics for the combination of liposomal formulations and vitamins with orange juice, and better microbiological stability after pasteurization and storage at 4°C for 37 days | (128) |
| Tomato juice | k-Carrageenan | L. acidophilus | Extrusion | Better overall palatability for microencapsulated tomato juice | (129) |
| (C) Dairy-based product | |||||
| Skim milk | Soy lecithin, glycerol | ω-3 fatty acid rich shrimp oil | Liposome | No major quality changes during the storage of skim milk fortified with shrimp oil nanoliposome at 4°C for 15 days | (130) |
| Milk | β-lactoglobulin, chitosan | Mangiferin | Extrusion | Higher antioxidant capacity, better inhibition of lipid peroxidation, and protein oxidation in mangiferin nanoparticles fortified dairy beverage | (131) |
| Yogurt | Lecithin, glycerol | Vitamin-D3 | Liposome | – | (132) |
| Lassi (A milk-based Indian beverage) | Monegyl Caprylic/capric triglyceride (CCTG) | Vitamin-D3 | Liposome | Sensory acceptance of Lassi fortified with vitamin-D3 nanoparticles | (133) |
| Milk | Soybean oil, Tween 20, Lecithin | Vitamin-D3 | Emulsion | Fortification of whole-fat milk with vitamin-D3 enriched nanoemulsions showed stable nature to particle growth and gravitational separation for a minimum of 10 days | (134) |
| Yogurt | Soy lecithin, sunflower oil | ω-3 fatty acid rich fish oil | Liposome | Similar sensory properties of yogurt containing nano-encapsulated fish oil than control samples | (135) |
| Milk | Labrafac, lecithin | Vitamin-D3 | Liposome | Potential usage of vitamin-D3 loaded lipid nanocapsules to develop fortified milk | (136) |
| Yogurt | Whey proteins concentrate (WPC), sodium caseinate and lactose | ω-3 fatty acid rich flaxseed oil | Spray drying | A potential delivery system of ω-3 fatty acids by incorporating flaxseed oil microcapsules in yogurt | (137) |
| Yogurt | Sorbitan monooleate lauryl alcohol or 1-dodecanol, Polyglyceryl-3 Dioleate, Glycerol monooleate | Iron | Niosome | A little effect on sensory, rheological, and stability properties of control yogurt by iron-entrapped niosomes | (138) |
| Yogurt | Whey protein isolates, Carboxymethylcellulose | Vitamin-D3 | Emulsion | Stabilized emulsions as an efficient delivery system of vitamin-D3 in fortified yogurt | (139) |
| Yogurt | Whey protein isolates | Iron | Hydrogel | Similar sensory quality attributes of yogurt fortified using WPI-Fe particles than control samples | (140) |
| Cheese | Whey protein concentrate | ω-3 fatty acid | Emulsion | – | (141) |
| (D) Meat-based product | |||||
| Fish sausage | Canola oil, Tween 80 | Tocopherol (vitamin-E) | Emulsion | Delayed lipid oxidation and improved quality without altering texture properties in fish sausages containing encapsulated tocopherol during cold storage | (142) |
| Fish sausage | Soy isolate protein | ω-3 fatty acid rich cod liver oil | Emulsion | Better textural properties including hardness and decreased springiness in gelled-emulsified fish oil-based sausages | (143) |
| Chicken nuggets | Chitosan, Tween 80 | ω-3 fatty acid | Layer-by-layer deposition technique | Delayed lipid oxidation and microbial spoilage, higher sensory quality, and overall acceptability by addition of encapsulated fish oil during refrigerated storage | (144) |
| Sausages | Lecithin, chitosan | ω-3 fatty acid | Emulsion | Increased quantity of EPA and DHA by fish oil microcapsules, without influencing physico-chemical properties, oxidative stability, or acceptability | (145) |
| Deer pâté | Sodium caseinate and lactose | ω-3 fatty acid rich Chia oil, linseed oil, Tigernuts oil | Spray drying | Modification in fatty acid composition of pâtés with microencapsulated oils; decreased amount of SFA and increased levels of PUFA (chia and linseed pâtés) or MUFA contents (tigernut pâtés) | (146) |
| Chicken meat | Whey protein concentrate, sodium alginate, maltodextrin | ω-3 fatty acid rich flaxseed oil | Emulsion | Detection of greater ω-3 incorporation with higher content of its derivatives and a favorably lower ω-6/ω-3 in broiler meat fed with nanoemulsions containing flaxseed oil | (147) |
| Cinta Senese pork burgers | Soy lecithin, chitosan and maltodextrin | ω-3 fatty acid | Spray drying | Encapsulated ω-3 showed best scores at chilled condition than control and bulk fish oil added burgers | (148) |
| Beef burger | Sodium alginate | ω-3 fatty acid rich Chia oil | Ionic gelation technique | Greater oxidative stability in burgers produced with chia oil microparticles enriched with rosemary by ultrasound-assisted extraction | (149) |
| Chicken nuggets | Lecithin and chitosan | ω-3 fatty acid rich Cod liver oil | Spray drying | No difference in sensory properties between microencapsulated fish oil nuggets and control ones | (150) |
| Chicken sausages | Soy protein concentrate, gelatine | vitamin-E and ω-3 fatty acid rich flaxseed oil | Spray drying and Freeze-drying | Retention of α-linolenic acid and α-tocopherol in fortified formulations | (151) |
| Frankfurter sausage | Sodium caseinate | ω-3 fatty acid rich fish oil | Emulsion | Encapsulated batches presented the highest L* and b* values, and non-encapsulated oil treatments showed maximum a* values | (152) |
| Chicken nuggets | Lecithin-chitosan and maltodextrin | ω-3 fatty acid rich fish oil | – | Protective effect against lipid and protein oxidation, especially during 1st month of storage | (153) |
| Pork sausage | Konjac gel. maltodextrin, gum arabic and caseinate | ω-3 fatty acid rich fish oil | Spray drying | Increase of hardness, gumminess, and chewiness and decreased the fat content (30.4%) on the incorporation of microencapsulated fish oil without affecting springiness and cohesiveness | (154) |
| Beef burger | – | ω-3 fatty acid rich fish oil | – | Increased PUFA content and decreased hardness in burgers | (155) |
| Meat batter | Gum Arabic | Aerococcus viridans UAM21, Enterococcus faecium UAM10a, L. plantarum UAM17, and Pediococcus pentosaceus UAM11 | Spray drying | Use of thermotolerant LAB as bioprotective cultures to improve safety in cooked meat products, enhancing the nutritional values without any detrimental effect on textural or physicochemical properties | (156) |
*The color parameters of a food product.
L*, a*, and b* is the representation of color of the sample.