Protein Based Encapsulation of Antioxidants: Methods, Functionality of Components, and Applications

Abstract

This review focused on the encapsulation of antioxidants as bioactive compound in proteins. Both proteins and antioxidants are well-known for their nutritional, supplementary, and structuring effects in foods. Antioxidants are susceptible to environmental conditions during processing or storage, and thus need to be protected. Besides being good candidates for protection of antioxidants, proteins also have important techno-functional properties, such as texturizing or surfactant properties. An overview of different encapsulation methods of antioxidants was given. Type of encapsulation, such as complex formation or core-and-shell model, depends on the production method. Production methods mainly include a mixture of antioxidant and protein solutions, following a gelation or hardening step for stabilization. Alternatively, depending on the nature of the compounds, hydrophobic or electrostatic interactions were also used for the assembly. Encapsulation of antioxidants can be used for the protection purposes as well as for controlled release systems in food or medical products. 

Keywords

• Bioactive compound
• Complex formation
• Microcapsule
• Nanoparticle
• Phenolic compound

Protein Temelli Antioksidan Enkapsülasyonu: Metotlar, Bileşenlerin Fonksiyonları ve Uygulamalar

Abstract

Bu derleme biyoaktif madde olarak antioksidanların proteinler içinde enkapsülasyonlarına odaklanmıştır. Proteinler ve antioksidanlar gıdalarda besleyici, takviye edici ve yapısal özellik geliştirmeleri ile bilinir. Antioksidanlar proses ve depolama sırasında çevresel faktörlerden çok etkilenir, bu yüzden korunmalıdır. Proteinler, antioksidanları korumaya iyi bir aday olmasının yanı sıra, tekstür geliştirme ve yüzey aktif özellikler gibi tekno-fonksiyonel özelliklere de sahiptir. Antioksidanların farklı enkapsülasyon yöntemleri genel olarak anlatılmıştır. Enkapsülasyon türleri, örneğin kompleks oluşumu ya da çekirdek-kabuk modeli, üretim metoduna bağlıdır. Üretim metotları temelde antioksidan ve protein çözeltilerinin karışımını, sonrasında da jelleşme ve stabilizasyon için katılaşma basamaklarını içerir. Ayrıca, kompleks oluşumu için bileşenlerin yapısına bağlı olarak, hidrofobik veya elektrostatik etkileşimler de kullanılabilir. Antioksidanların enkapsülasyonu, koruma amaçlı kullanılabileceği gibi gıda veya medikal ürünlerinde kontrollü salınım sistemlerinde de kullanılabilir. 

Keywords

• Biyoaktif bileşen
• Fenolik bileşen
• Kompleks oluşumu
• Mikrokapsül
• Nanoparçacık

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