Why is milk a good food system model for carotenoid application? What are its properties that make it suitable for the encapsulation of carotenoids?
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Answer:
Carotenoids are potent antioxidants, but they are highly unstable and susceptible during processing and storage. Encapsulation technologies protect against degradation and are capable of releasing individual or combination of bioactive substances during processing as well as development of various functional food products. Moreover, encapsulating agents can be used to increase the stability of carotenoids and form a barrier between the core and wall materials. Suitable encapsulating agents, temperature, and drying methods are the most important factors for the encapsulation process. In this report, we reviewed the current status of encapsulation of carotenoids from different fruits, vegetables, spices, seaweeds, microorganisms, and synthetic sources using various types of encapsulating agents through spray drying and freeze drying. We also focused on the degradation kinetics and various factors that affect the stability and bioavailability of encapsulated carotenoids during their processing and storage.
Structure of b-carotene.
Structure of b-carotene.
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Physical and chemical properties of carotenoids.
Physical and chemical properties of carotenoids.
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Diametric presentation of carotenoids degradation.
Diametric presentation of carotenoids degradation.
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Degradation way of lycopene in human body (adapted from Bohn 2008).
Degradation way of lycopene in human body (adapted from Bohn 2008).
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Different types of microcapsules: (i) simple microcapsule, (ii) matrix (microsphere), (iii) irregular microcapsule, (iv) multicore microcapsule, (v) multiwall microcapsule, and (vi) assembly of a microcapsule (adapted from Bakry et al. 2016).+7
Different types of
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