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Главная >Foods and Raw Materials > Архив выпусков > Том 13, №1, 2025 > Encapsulated polyphenols in functional food production
ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

Encapsulated polyphenols in functional food production

Bobrysheva T. N. a
,
Anisimov G. S. a
,
Zolotoreva M. S. a
,
Evdokimov I. A. a
,
Budkevich R. O. a
,
Muravyev A. K. a
Аффилиация
a North-Caucasus Federal University, Stavropol, Russia
Все права защищены ©Bobrysheva и др. Это статья с открытым доступом, распространяемая на условиях международной лицензии Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), позволяет другим распространять, перерабатывать, исправлять и развивать произведение, даже в коммерческих целях, при условии указания автора произведения.
Получена 06 Февраля, 2023 | Принята в исправленном виде 02 Мая, 2023 | Опубликована 04 Апреля, 2024
DOI: http://doi.org/10.21603/2308-4057-2025-1-620
Аннотация
Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation.
The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products.
Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life.
Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc.
Ключевые слова
Polyphenols, biological activity, encapsulation, functional ingredients
ФИНАНСИРОВАНИЕ
The research was supported by the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) as part of the high-tech production project on prebiotic lactulose and functional dairy ingredients for import substitution in medicine, veterinary medicine, and baby food, as well as therapeutic and prophylactic products for people and animals (Agreement No. 075-11-2022-021 April 7, 2022; Decree No. 218 of the Government of the Russian Federation of April 9, 2010).
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Bobrysheva TN, Anisimov GS, Zolotoreva MS, Evdokimov IA, Budkevich RO, Muravyev AK. Encapsulated polyphenols in functional food production. Foods and Raw Materials. 2025;13(1):18–34. https://doi.org/10.21603/2308-4057-2025-1-620 
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