A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
(2021) In Trends in Food Science and Technology 109. p.303-321- Abstract
Background: Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. Scope and approach: This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and... (More)
Background: Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. Scope and approach: This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and the factors affecting the release of food ingredients into the food matrix or digestive tract are also discussed. Accordingly, this paper reveals the ways of designing CR systems and illustrates various potential carriers either for gastrointestinal delivery or techno-functional applications. Key findings and conclusions: The use of several nanostructures has been described based on the concepts of CR formulations to encapsulate different food ingredients. Overall, this review highlights the link between the underlying aspects and exemplified evidences that provides insights into the rational design of a controlled delivery formula, which could be beneficial for those who are working in the field of bioactive-loaded carriers and encapsulation systems.
(Less)
- author
- Boostani, Sareh LU and Jafari, Seid Mahdi
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Controlled release, Design, Encapsulation, Food ingredients, Nanocarriers, Release mechanism, Release profile
- in
- Trends in Food Science and Technology
- volume
- 109
- pages
- 19 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85099654671
- ISSN
- 0924-2244
- DOI
- 10.1016/j.tifs.2021.01.040
- language
- English
- LU publication?
- yes
- id
- 5eb530fe-9003-4af9-82fa-c66045396c03
- date added to LUP
- 2021-02-01 13:48:55
- date last changed
- 2025-04-04 14:43:10
@article{5eb530fe-9003-4af9-82fa-c66045396c03,
abstract = {{<p>Background: Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. Scope and approach: This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and the factors affecting the release of food ingredients into the food matrix or digestive tract are also discussed. Accordingly, this paper reveals the ways of designing CR systems and illustrates various potential carriers either for gastrointestinal delivery or techno-functional applications. Key findings and conclusions: The use of several nanostructures has been described based on the concepts of CR formulations to encapsulate different food ingredients. Overall, this review highlights the link between the underlying aspects and exemplified evidences that provides insights into the rational design of a controlled delivery formula, which could be beneficial for those who are working in the field of bioactive-loaded carriers and encapsulation systems.</p>}},
author = {{Boostani, Sareh and Jafari, Seid Mahdi}},
issn = {{0924-2244}},
keywords = {{Controlled release; Design; Encapsulation; Food ingredients; Nanocarriers; Release mechanism; Release profile}},
language = {{eng}},
pages = {{303--321}},
publisher = {{Elsevier}},
series = {{Trends in Food Science and Technology}},
title = {{A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications}},
url = {{http://dx.doi.org/10.1016/j.tifs.2021.01.040}},
doi = {{10.1016/j.tifs.2021.01.040}},
volume = {{109}},
year = {{2021}},
}