Suitability of different food grade materials for the encapsulation of some functional foods well reported for their advantages and susceptibility

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 15, 2016, Pages 2431-2454

  Wani, Touseef Ahmed ^a   Shah, Adil Gani ^a   Wani, Sajad Mohd ^a   Wani, Idrees Ahmed ^a   Masoodi, Farooq Ahmad ^a   Nissar, Nazia ^a   Shagoo, Mudasir Ahmad ^a  

^a UNIVERSITY OF KASHMIR   (India)

Author keywords

Antioxidants; Capsule designing materials; Controlled release; Emulsions; Encapsulation; Functional foods; Nutraceuticals; Pickering emulsions; Target delivery

Indexed keywords

ANTIOXIDANTS; DISEASES; EMULSIONS; ENCAPSULATION; FATTY ACIDS; FLAVONOIDS; OLIVE OIL; SOLUTIONS;

CARBOXY-METHYL CELLULOSE; CARDIO-VASCULAR DISEASE; CONTROLLED RELEASE; FRUITS AND VEGETABLES; INTESTINAL ABSORPTION; NUTRACEUTICALS; PICKERING EMULSIONS; TARGET DELIVERY;

FUNCTIONAL FOOD;

CAROTENOID; FATTY ACID; FLAVONOID; OLIGOSACCHARIDE; PLANT PROTEIN; POLYSACCHARIDE; RESVERATROL; STILBENE DERIVATIVE;

CHEMISTRY; DEVICES; DIETARY SUPPLEMENT; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; HUMAN; PHARMACEUTICS; PROCEDURES; VEGETABLE;

CAROTENOIDS; DIETARY SUPPLEMENTS; FATTY ACIDS; FLAVONOIDS; FOOD TECHNOLOGY; FRUIT; FUNCTIONAL FOOD; HUMANS; OLIGOSACCHARIDES; PLANT PROTEINS; POLYSACCHARIDES; STILBENES; TECHNOLOGY, PHARMACEUTICAL; VEGETABLES;

EID: 84987638183     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.845814     Document Type: Article

References (272)

1. Abeywardena, M. Y. and Head, R. J. (2001). Longchain n-3 polyunsaturated fatty acids and blood vessel function. Cardiovasc. Res. 52(3):361–371.
2. Aggarwal, B. B., Shishodia, S., Sandur, S. K., Pandey, M. K. and Sethi, G. (2006). Inflammation and cancer: How hot is the link? Biochem. Pharmacol. 72:1605–1621.
3. Ahmed, K., Li, Y., McClements, D. J. and Xiao, H. (2012). Nanoemulsionand emulsion-based delivery systems for curcumin: Encapsulation and release properties. Food Chem. 132:799–807.
4. Akhtar, M., Murray, B. S., Afeisume, E. I. and Khew, S. H. (2014). Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology. Food Hydrocolloids 34:62–67.
5. Anwar, F., Bhanger, M. I. and Kazi, T. G. (2000). Activity of phenolic antioxidants on the storage ability of soybean cooking oil. Pakistan J. Biol. Sci. 3 (8):1333–1335.
6. Arunkumar, R., Prashanth, K. V. H. and Baskaran, V. (2013). Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chem. 141:327–337.
7. Astray, G., Gonzalez-Barreiro, C., Mejuto, J. C., Rial-Otero, R. and Simal- Gandara, J. (2009). A review on the use of cyclodextrins in foods. Food Hydrocolloids 23:1631–1640.
8. Augustin, M. A., Abeywardena, M. Y., Patten, G., Head, R., Lockett, T., De Luca, A. and Sanguansri, L. (2011). Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil, tributyrin and resveratrol. J. Funct. Foods 3:25–37.
9. Augustin, M. A., Sanguansri, L., Margetts, C. and Young, B. (2001). Microencapsulation of food ingredients. Food Aust. 53(6):220–223.
10. Averina, E. and Allemann, E. (2013). Encapsulation of alimentary bioactive oils of the Baikal Lake area into pH-sensitive micro- and nanoparticles. LWT - Food Sci. Technol. 53:271–277.
11. Ax, K., Schubert, H., Briviba, K., Rechkemmer, G. and Tevini, M. (2001). Oilin- water emulsions as carriers of bioactive carotenoids. In PARTEC Processing, pp. 27–29. March, Nuremberg, Germany, pp. 1–8.
12. Balk, E. M., Lichtenstein, A. H., Chung, M., Kupelnick, B., Chew, P. and Lau, J. (2006). Effects of omega-3 fatty acids on serum markers of cardiovascular disease risk: A systematic review. Atherosclerosis 189(1):19–30.
13. Barrow, C. J., Nolan, C. and Jin, Y. (2007). Stabilization of highly unsaturated fatty acids and delivery into foods. Lipid Technol. 19(5):108–111.
14. Bedie, G. K., Turgeon, S. L. and Makhlouf, J. (2008). Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydrosoluble food ingredient entrapment in acidic foods. Food Hydrocolloids 22:836–844.
15. Beirao-da-Costa, S., Duarte, C., Moldao-Martins, M. and Beirao-da-Costa, M. L. (2011). Physical characterization of rice starch spherical aggregates produced by spray-drying. J. Food Eng. 104:36–42.
16. Bhandari, B. R., D’Arcy, B. R. and Padukka, I. (1999). Encapsulation of lemon oil by paste method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. J. Agric. Food Chem. 47(12):5194–5197.
17. Blanch, G. P., del Castillo, M. L. R., Caja, M. D. M., Perez-Mendez, M and Sanchez-Cortes, S. (2007). Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins. Food Chem. 105:1335–1341.
18. Boon, C. S., McClements, D. J., Weiss, J. and Decker, E. A. (2010). Factors influencing the chemical stability of carotenoids in foods. Crit. Rev. Food Sci. Nutr. 50(6):515–532.
19. Bougnoux, P. and Chajes, V. (2003). α-Linolenic acid and cancer. In: Flaxseed in Human Nutrition, 2nd ed., pp. 232–244. Thompson, L. U. and Cunnane, S. C., Eds. AOCS Press: Champaign, IL.
20. Bozan, B. and Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol. 99 (14):6354–6359.
21. Butun, S., Ince, F. G., Erdugan, H. and Sahiner, N. (2011). One-step fabrication of biocompatible carboxymethyl cellulose polymeric particles for drug delivery systems. Carbohydr. Polym. 86:636–643.
22. Calvo, M. M. (2005). Lutein: A valuable ingredient of fruit and vegetables. Critical Reviews in Food Science and Nutrition 45:671–696.
23. Calvo, P., Castano, A. L., Lozano, M. and Gonzalez-Gomez, D. (2012). Influence of the microencapsulation on the quality parameters and shelf-life of extrα-virgin olive oil encapsulated in the presence of BHT and different capsule wall components. Food Res. Int. 45:256–261.
24. Calvo, P., Remunan-Lopez, C., Vilα-Jato, J. L. and Alonzo, M. J. (1997). Novel hydrophilic chitosan–polyethylene oxide nanoparticles as protein carriers. J. Appl. Polymer Sci. 63:125–132.
25. Cao-Hoang, L., Fougere, R. and Wache, Y. (2011). Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles. Food Chem. 124:42–49.
26. Carneiro, H. C. F., Tonon, R. V., Grosso, C. R. F. and Hubinger, M. D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J. Food Eng. 115:443–451.
27. Castellani, O., Guibert, D., Al-Assaf, S., Axelos, M., Phillips, G. O. and Anton, M. (2010). Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUMTM) Acacia Senegal. Food Hydrocolloids 24:193–199.
28. Cekmen, M., llbey, Y. O., Ozbek, E., Simsek, A., Somay, A. and Ersoz, C. (2009). Curcumin prevents oxidative renal damage induced by acetaminophen in rats. Food Chem. Toxicol. 47(7):1480–1484.
29. Champagne, C. P. and Fustier, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Curr. Opin. Biotechnol. 18 (2): 184–190.
30. Chanasattru, W., Jones, O. G., Decker, E. A. and McClements, D. J. (2009). Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes. Food Hydrocolloids 23:2450–2457.
31. Chan, E. S., Wong, S. L., Lee, P. P., Lee, J. S., Ti, T. B., Zhang, Z., Poncelet, D., Ravindra, P., Phan, S. H. and Yim, Z. H. (2011). Effects of starch filler on the physical properties of lyophilized calcium–alginate beads and the viability of encapsulated cells. Carbohydr. Polym. 83:225–232.
32. Chattopadhyaya, S., Singhal, R. S. and Kulkarni, P. R. (1998). Oxidised starch as gum Arabic substitute for encapsulation of flavours. Carbohydr. Polym. 37:143–144.
33. Chen, B., Li, H., Ding, Y. and Suo, H. (2012). Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking. LWT - Food Sci. Technol. 47:31–38.
34. Chen, D., Nie, M., Fan, M. and Bian, Z. (2008). Anti-inflammatory activity of curcumin in macrophages stimulated by lipopolysaccharides from Porphyromonas gingivalis. Pharmacology 82:264–269.
35. Chen, L. Y., Remondetto, G. E. and Subirade, M. (2006). Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Technol. 17 (5):272–283.
36. Chitprasert, P., Sudsai, P. and Rodklongtan, A. (2012). Aluminum carboxymethyl cellulose-rice bran microcapsules: Enhancing survival of Lactobacillus reuteri KUΒ-AC5. Carbohydr. Polym. 90:78–86.
37. Chiu, Y. T., Chiu, C. P., Chien, J. T., Ho, G. H., Yang, J. and Chen, B. H. (2007). Encapsulation of lycopene extract from tomato pulp waste with gelatin and poly(g-glutamic acid) as carrier. J. Agric. Food Chem. 55(13):5123–5130.
38. Choi, S. J., Decker, E. A. and McClements, D. J. (2009). Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation. Food Chem. 116:271–276.
39. Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y. and Soottitantawat, A. (2010). Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method. Food Chem. 119:1694–1703.
40. Chung, C., Sanguansri, L. and Augustin, M. A. (2011). In vitro lipolysis of fish oil microcapsules containing protein and resistant starch. Food Chem. 124:1480–1489.
41. 2. J. Supercrit. Fluids 61:221–228.
42. 2. J. Food Eng. 111:625–631.
43. Conti, B., Colzani, B., Papetti, A., Mascherpa, D., Dorati, R., Genta, I., Pruzzo, C., Signoretto, C., Zaura, E., Lingström, P., Ofek, I., Wilson, M., Spratt, D. A. and Gazzani, G. (2013). Adhesive microbeads for the targeting delivery of anticaries agents of vegetable origin. Food Chem. 138:898–904.
44. Cordoba, A. L., Deladino, L. and Martino, M. (2013). Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants. Carbohydr. Polym. 95:315–323.
45. Cravotto, G., Binello, A., Baranelli, E., Carraro, P. and Trotta, F. (2006). Cyclodextrins as food additives and in food processing. Current Nutr. Food Sci. 2(4):343–350.
46. Daneshfar, A., Ghaziaskar, H. S. and Homayoun, N. (2008). Solubility of gallic acid in methanol, ethanol, water and ethyl acetate. Journal of Chem. Eng. Data 53:776–778.
47. Davidson, P. M. and Naidu, A. S. (2000). Phyto-Phenols. In: Natural Food Antimicrobial Systems, pp. 265–294. Naidu, A. S. Ed, CRC Press: Boca Raton.
48. Davies, J. E. D., Macnicol, D.D. and Vogtle, F. Eds. In: Comprehensive Supramolecular Chemistry, pp. 483–502. Pergamon, New York.
49. de Paz, E., Martín, A., Estrella, A., Rodríguez-Rojo, S., Matias, A. A., Duarte, C. M. M. and Cocero, M. J. (2012). Formulation of β-carotene by precipitation from pressurized ethyl acetate-onwater emulsions for application as natural colorant. Food Hydrocolloids 26:17–27.
50. Desai, K. G. H. and Park, H. J. (2005). Recent developments in microencapsulation of food ingredients. Dry. Technol. 23(7):1361–1394.
51. Deschner, E. E. (1992). Dietary quercetin (QU) and rutin (RU) as inhibitors of experimental colonic neoplasia. In: Phenolic Compounds in Food and Their Effects on Health II, Huang, M. T., Ho, C. T. and Lee, C. Y., Eds., ACS, Washington, DC, pp. 265–268.
52. de Vos, P., Bucko, M., Gemeiner, P., Navratil, M., Svitel, J., Faas, M., Strand, B. L., Skjak-Braek, G., Morch, Y. A., Vikartovska, A., Lacik, I., Kollarikova, G., Orive, G., Poncelet, D., Pedraz, J. L. and Ansorge-Schumacher, M. B. (2009). Multiscale requirements for bioencapsulation in medicine and biotechnology. Biomaterials 30(13):2559–2570.
53. Diaz-Rojas, E. I., Pacheco-Aguilar, R., Lizardi, J., Arguelles-Monal, W., Valdez, M. A., Rinaudo, M. and Goycoole, F. M. (2004). Linseed pectin: gelling properties and performance as an encapsulation matrix for shark liver oil. Food Hydrocolloids 18:293–304.
54. Dickinson, E. (2008). Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 4:932–942.
55. Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23:1473–1482.
56. Dodziuk, H. (2006). Applications other than in the pharmaceutical industry. In: Cyclodextrins and Their Complexes: Chemistry, Analytical Methods, Applications, pp. 450–451. Dodziuk, H., Ed., Wiley-VCH: Weinheim.
57. Dokic, L., Krstonosic, V. and Nikolic, I. (2012). Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch. Food Hydrocolloids 29:185–192.
58. dos Santos, C., Buera, M. P. and Mazzobre, M. F. (2012). Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes. Food Chem. 132:2030–2036.
59. Draget, K. I. and Taylor, C. (2011). Chemical, physical and biological properties of alginates and their biomedical implications. Food Hydrocolloids 25:251–256.
60. Drusch, S. (2007). Sugar beet pectin: A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. Food Hydrocolloids 21:1223–1228.
61. Drusch, S., Serfert, Y., Berger, A., Shaikh, M. Q., Ratzke, K., Zaporojtchenko, V. and Schwarz, K. (2012). New insights into the microencapsulation properties of sodiumcaseinate and hydrolyzed casein. Food Hydrocolloids 27:332–338.
62. Dube, A., Ng, K., Nicolazzo, J. A. and Larson, I. (2010). Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution. Food Chem. 122:662–667.
63. Erlund, I. (2004). Review of the flavonoids quercetin, hesperetin, and naringenin. Dietary sources, bioactivities, bioavailability, and epidemiology. Nutr. Res. 24:851–874.
64. Esmaili, M., Ghaffari, S. M., Moosavi-Movahedi, Z., Atri, M. S., Sharifizadeh, A., Farhadi, M., Yousefi, R., Chobert, J. M., Haertle, T. and Moosavi-Movahedi, A. A. (2011). Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application. LWT - Food Sci. Technol. 44:2166–2172.
65. Fathi, M., Varshoosaz, J., Mohebbi, M. and Shahidi, F. (2013). Hesperetin loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: Preparation, characterization and modeling. Food Bioprocess Technol. 6:1464–1475.
66. Fathi, M. and Varshosaz, J. (2013). Novel hesperetin loaded nanocarriers for food fortification: Production and characterization. J. Funct. Foods 5 (3):1382–1391.
67. Fechner, A., Knoth, A., Scherze, I. and Muschiolik, G. (2007). Stability and release properties of double-emulsions stabilized by caseinate–dextran conjugates. Food Hydrocolloids 21:943–952.
68. Gao, X. H., Kuo, J., Jiang, H., Deeb, D., Liu, Y. B., Divine, G., Chapman, R. A., Dulchavsky, S. A. and Gautam, S. C. (2004). Immunomodulatory activity of curcumin: Suppression of lymphocyte proliferation, development of cell-mediated cytotoxicity, and cytokine production in vitro. Biochem. Pharmacol. 68(1):51–61.
69. Garciα-Gonzalez, C. A., Uy, J. J., Alnaief, M. and Smirnova, I. (2012). Preparation of tailor-made starch-based aerogel microspheres by the emulsiongelation method. Carbohydr. Polym. 88:1378–1386.
70. Gibbs, B. F., Kermasha, S., Alli, I. and Mulligan, N. (1999). Encapsulation in the food industry: A review. Int. J. Food Sci. Nutr. 50:213–224.
71. Giroux, H. J., Houde, J. and Britten, M. (2010). Preparation of nanoparticles from denatured whey protein by pH-cycling treatment. Food Hydrocolloids 24:341–346.
72. Goh, C. H., Heng, P. W. S. and Chan, L. W. (2012). Alginates as a useful natural polymer for microencapsulation and therapeutic applications. Carbohydr. Polym. 88:1–12.
73. Gomez-Estaca, J., Balaguer, M. P., Gavara, R. and Hernandez-Munoz, P. (2012). Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food Hydrocolloids 28:82–91.
74. Gonzalez-Soto, R. A., de la Vega, B., García-Suarez, F. J., Agamα-Acevedo, E. and Bello-Perez, L. A. (2011). Preparation of spherical aggregates of taro starch granules. LWT - Food Sci. Technol. 44:2064–2069.
75. Goubet, I., Dahout, C., Semon, E., Guichard, E., Le Quere, J. L. and Voilley, A. (2001). Competitive binding of aroma compounds by β-Cyclodextrin. J. Agric. Food Chem. 49(12):5916–5922.
76. Granado, F., Olmedilla, B. and Blanco, I. (2003). Nutritional and clinical relevance of lutein in human health. Brit. J. Nutr. 90:487–502.
77. Grattard, N., Salaun, F., Champion, D., Roudaut, G. and Le Meste, M. (2002). Influence of physical state and molecular mobility of freeze-dried maltodextrin matrices on the oxidation rate of encapsulated lipids. J. Food Sci. 67 (8):3002–3010.
78. Guardia, T., Rotelli, A. E., Juarez, A. O. and Pelzer, L. E. (2001). Anti-inflammatory properties of plant flavonoids. Effects of rutin, quercetin and hesperidin on adjuvant arthritis in rat. II Farmaco 56:683–687.
79. Gupta, S. S. and Ghosh, M. (2012). In vitro study of anti-oxidative effects of β-carotene and α-lipoic acid for nanocapsulated lipids. LWT - Food Sci. Technol. 49:131–138.
80. Hashimoto, H. (1996). Cyclodextrins in foods, cosmetics, and toiletries. In: Atwood, J. D., JED; MacNicol, D. D., Vogtle, F., Eds., Comprehensive Supramolecular Chemistry. Yokohama: Pergamon. pp. 483–502.
81. Hashimoto, H. (2006). CyD applications in food, cosmetic, toiletry, textile and wrapping material fields. In: Cyclodextrins and Their Complexes: Chemistry, Analytical Methods, Applications. pp. 452–459. Dodziuk, H. Ed., Wiley-VCH: Weinheim.
82. Hatcher, H., Planalp, R., Cho, J., Torti, F. M. and Torti, S. V. (2008). Curcumin: From ancient medicine to current clinical trials. Cell. Mol. Life Sci. 65 (11):1631–1652.
83. Heinzelmann, K. and Franke, K. (1999). Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability. Colloids Surf. B: Biointerfaces 12:223–229.
84. Heinzelmann, K., Franke, K., Jensen, B. and Haahr, A. M. (2000). Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. Eur. J. Lipid Sci. Technol. 102:114–121.
85. Hogan, S. A., O’Riordan, E. D. and O’Sullivan, M. (2003). Microencapsulation and oxidation stability of spray-dried fish oil emulsions. J. Microencapsul. 20:675–688.
86. Ho, B. T., Joyce, D. C. and Bhandari, B. R. (2011a). Encapsulation of ethylene gas into α-cyclodextrin and characterization of the inclusion complexes. Food Chem. 127:572–580.
87. Ho, B. T., Joyce, D. C. and Bhandari, B. R. (2011b). Release kinetics of ethylene gas from ethylene–α-cyclodextrin inclusion complexes. Food Chem. 129:259–266.
88. Horcajada, M. N. and Coxam, V. (2004). In: Hesperidin, a Citrus Flavanone, Improves Bone Acquisition and Prevents Skeletal Impairment in Rats in Nutritional Aspects of Osteoporosis. Elsevier: New York, pp. 103–120.
89. Humblet-Hua, K. N. P., Scheltens, G., van der Linden, E. and Sagis, L. M. C. (2011). Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin. Food Hydrocolloids 25:569–576.
90. Ihme, N., Keiesewetter, H., Jung, F., Hoffmann, K. H., Birk, A., Muller, A. and Grutzner, K. I. (1996). Leg oedema protection from a buckwheat herb tea in patients with chronic venous insufficiency a singlecentre, randomised, double-blind, placebocontrolled clinical trial. Clinical Trials 50:443–447.
91. Ikeda, K. (2002). Buckwheat: Composition, chemistry and processing. Adv. Food Nutr. Res. 44:395–434.
92. Izzo, A. A., Di Carlo, G., Mascolo, N. and Capasso, G. (1994). Antiulcer effect of flavanoids. Role of endogenous PAF. Phytother. Res. 8:179–181.
93. Janbaz, K. H., Saeed, S. A. and Gilani, A. H. (2002). Protective effect of rutin on paracetamol- and CCI4- induced hepatotoxicity in rodents. Fitoterapia 73:557–563.
94. Jayaprakasha, G. K., Jaganmohan Rao, L. and Sakariah, K. K. (2006). Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Chem. 98:720–724.
95. Jayaprakasha, G. K., Rao, L. J. M. and Sakariah, K. K. (2002). Improved HPLC method for the determination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J. Agric. Food Chem. 50(13):3668–3672.
96. Jeon, Y. J., Vasanthan, T., Temelli, F. and Song, B. K. (2003). The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation. Food Res. Int. 36:349–355.
97. Jin, M., Davidson, P. M., Zivanovic, S. and Zhong, Q. (2009). Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studies. Food Chem. 115:509–514.
98. Johnson, J. J. and Mukhtar, H. (2007). Curcumin for chemoprevention of colon cancer. Cancer Lett. 255:170–181.
99. Jones, O. G., Decker, E. A. and McClements, D. J. (2009). Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes. Food Hydrocolloids 23:1312–1321.
100. Jones, O. G., Lesmes, U., Dubin, P. and McClements, D. J. (2010). Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes. Food Hydrocolloids 24:374–383.
101. Jung, C. H., Lee, J. Y., Cho, C. H. and Kim, C. J. (2007). Anti-asthmatic action of quercetin and rutin in conscious guineα-pigs challenged with aerosolized ovalbumin. Arch. Pharmacal Res. 30:1599–1607.
102. Jun-xia, X., Hai-yan, Y. and Jian, Y. (2011). Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chem. 125:1267–1272.
103. Kaihara, S., Suzuki, Y. and Fujimoto, K. (2011). In situ synthesis of polysaccharide nanoparticles via polyion complex of carboxymethyl cellulose and chitosan. Colloids Surf. B: Biointerfaces 85:343–348.
104. Kang, O. H., Jang, H. J., Chae, H. S., Oh, Y. C., Choi, J. G., Lee, Y. S., Kim, J. H., Kim, Y. C., Sohn, D. H., Park, H. and Kwon, D. Y. (2009). Anti-inflammatory mechanisms of resveratrol in activated HMC-1 cells: Pivotal roles of NF-kB and MAPK. Pharmacol. Res. 59:330–337.
105. Karaca, A. C., Nickerson, M. and Low, N. H. (2013). Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chem. 139:448–457.
106. Karathanos, V. T., Mourtzinos, I., Yannakopoulou, K. and Andrikopoulos, N. K. (2007) Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin. Food Chem. 101:652–658.
107. Kaushik, V. and Roos, Y. H. (2007). Limonene encapsulation in freeze-drying of gumArabic–sucrose–gelatin systems. LWT - Food Sci. Technol. 40:1381–1391.
108. Kayaci, F. and Uyar, T. (2012). Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin. Food Chem. 133:641–649.
109. Khan, M. M., Ahmad, A., Ishrat, T., Khuwaja, G., Srivastawa, P., Khan, M. B., Raza, S. S., Javed, H., Vaibhav, K., Khan, A. and Islam, F. (2009). Rutin protects the neural damage induced by transient focal ischemia in rats. Brain Res. 1292:123–135.
110. Kim, K. H., Lee, K. W., Kim, D. Y., Park, H. H., Kwon, I. B. and Lee, H. J. (2005). Optimal recovery of high-purity rutin crystals from the whole plant of Fagopyrum esculentum Moench (buckwheat) by extraction, fractionation, and recrystallization. Bioresource Technol. 96:1709–1712.
111. Kim, M. S., Park, S. J., Gu, B. K. and Kim, C. H. (2012). Ionically crosslinked alginate–carboxymethyl cellulose beads for the delivery of protein therapeutics. Appl. Surf. Sci. 262:28–33.
112. Kim, J. Y., Seo, T. R. and Lim, S. T. (2013). Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin. Food Hydrocolloids 33:256–263.
113. Klaypradit, W. and Huang, Y. W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT - Food Sci. Technol. 41:1133–1139.
114. Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A. and McClements, D. J. (2005). Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids 19:1044–1053.
115. Koda, T., Kuroda, Y. and Imai, H. (2008). Protective effect of rutin against spatial memory impairment induced by trimethyltin in rats. Nutr. Res. 28:629–634.
116. Konecsni, K., Low, N. H. and Nickerson, M. T. (2012). Chitosan–tripolyphosphate submicron particles as the carrier of entrapped rutin. Food Chem. 134:1775–1779.
117. Kosaraju, S. L., Weerakkody, R. and Augustin, M. A. (2009). In-vitro evaluation of hydrocolloid-based encapsulated fish oil. Food Hydrocolloids 23:1413–1419.
118. Kshirsagar, A. C. and Singhal, R. S. (2008). Preparation of hydroxypropyl corn and amaranth starch hydrolyzate and its evaluation as wall material in microencapsulation. Food Chem. 108:958–964.
119. Kshirsagar, A. C., Yenge, V. B., Sarkar, A. and Singhal, R. S. (2009). Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation. Food Chem. 113:1139–1145.
120. La Casa, C., Villegas, I., De La Lastra, A. C., Motilva, V. and Calero, M. J. (2000). Evidence for protective and antioxidant properties of rutin, a natural flavone, against ethanol induced gastric lesions. J. Ethnopharmacol. 71:45–53.
121. Lacatusu, I., Mitrea, E., Badea, N., Stan, R., Oprea, O. and Meghea, A. (2013). Lipid nanoparticles based on Omega-3 fatty acids as effective carriers for lutein delivery. Preparation and in vitro characterization studies. J. Funct. Foods. 5(3): 1260–1269
122. Lalush, I., Bar, H., Zakaria, I., Eichler, S. and Shimoni, E. (2005). Utilization of amylase-lipid complexes as molecular nanocapsules for conjugated linoleic acid. Biomacromolecules 6(1):121–130.
123. Lee, M. T. and Chen, B. H. (2002). Stability of lycopene during heating and illumination in a model system. Food Chem. 78:425–432.
124. Lee, S. J. and Rosenberg, M. (2000). Whey Protein-based Microcapsules Prepared by Double Emulsification and Heat Gelation. LWT- Food Sci. Technol. 33(2):80–88.
125. Lee, P. S., Yim, S. G., Choi, Y., Ha, T. V. A. and Ko, S. (2012). Physiochemical properties and prolonged release behaviours of chitosan-denatured β-lactoglobulin microcapsules for potential food applications. Food Chem. 134:992–998.
126. Leifert, W. R. and Abeywardena, M. Y. (2008). Cardioprotective actions of grape polyphenols. Nutr. Res. 28(11):729–737.
127. Lesmes, U., Barchechath, J. and Shimoni, E. (2008). Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients. Innovat. Food Sci. Emerg. Technol. 9:507–515.
128. Lesmes, U., Cohen, S. H., Shener, Y. and Shimoni, E. (2009). Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylase complexes. Food Hydrocolloids 23(3):667–675.
129. Li, D., Attar-Bashi, N. and Sinclair, A. J. (2003). α-Linolenic acid and heart disease. In: Flaxseed in Human Nutrition. 2nd ed., pp. 245–259. Thompson, L. U., Cunnane, S. C., Eds., AOCS Press: Champaign, IL.
130. Li, C., Fu, X., Luo, F. and Huang, Q. (2013). Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch. Food Hydrocolloids 32:79–86.
131. Liu, D., Chang, P. R., Deng, S., Wang, C., Zhang, B., Tian, Y., Huang, S., Yao, J. and Ma, X. (2011). Fabrication and characterization of zirconium hydroxide- carboxymethyl cellulose sodium/plasticized Trichosanthes Kirilowii starch nanocomposites. Carbohydr. Polym. 86:1699–1704.
132. Liu, X., Xue, W., Liu, Q., Yu, W., Fu, Y., Xiong, X., Ma, X. and Yuan, Q. (2004). Swelling behaviour of alginate–chitosan microcapsules prepared by external gelation or internal gelation technology. Carbohydr. Polym. 56:459–464.
133. Liu, X. D., Yu, W. Y., Zhang, Y., Xue, W. M., Yu, W. T., Xiong, Y., Ma, X. J., Chen, Y. and Yuan, Q. (2002). Characterization of structure and diffusion behaviour of Ca–alginate beads prepared with external or internal calcium sources. J. Microencapsul. 18:775–782.
134. Loksuwan, A. (2007). Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids 21:928–935.
135. Lopez-Rubio, A. and Lagaron, J. M. (2011). Improved incorporation and stabilisation of β-carotene in hydrocolloids using glycerol. Food Chem. 125:997–1004.
136. Lucas-Abellan, C., Fortea, M. I., Gabaldon, J. A. and Nunez-Delicado, E. (2008). Complexation of resveratrol by native and modified cyclodextrins: Determination of complexation constant by enzymatic, solubility and fluorimetric assays. Food Chem. 111:262–267.
137. Lucas-Abellan, C., Fortea, I., Lopez-Nicolas, J. M. and Nunez-Delicado, E. (2007). Cyclodextrins as resveratrol carrier system. Food Chem. 104:39–44.
138. Łukaszewicz, M., Szopa, J. and Krasowska, A. (2004). Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chem. 88(2):225–231.
139. Luo, Z., Murray, B. S., Ross, A. L., Povey, M. J. W., Morgan, M. R. A. and Day, A. J. (2012). Effects of pH on the ability of flavonoids to act as pickering emulsion stabilizers. Colloids Surf. B: Biointerfaces 92:84–90.
140. Luo, Z., Murray, B. S., Yusoff, A., Morgan, M. R. A., Povey, M. J. W. and Day, A. J. (2011). Particle-stabilizing effects of flavonoids at the oil water interface. J. Agr. Food Chem. 59:2636–2645.
141. Luo, Y., Wang, T. T. Y., Teng, Z., Chen, P., Sun, J. and Wang, Q. (2013). Encapsulation of indole-3-carbinol and 3,3¢-diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stability. Food Chem. 139:224–230.
142. Luo, Y. C., Zhang, B. C., Cheng, W. H. and Wang, Q. (2010). Prepration, characterization and evaluation of selenite-loaded chitosan/TPP nanoparticles with or without zein coating. Carbohydr. Polym. 82(3):942–951.
143. Luo, Y., Zhang, B., Whent, M., Yu, L. and Wang, Q. (2011). Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study. Colloids Surf. B: Biointerfaces 85:145–152.
144. Lv, Y., Yang, F., Li, X., Zhang, X. and Abbas, S. (2014). Formation of heatresistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation. Food Hydrocolloids 35:305–314.
145. Lv, Y., Zhang, X., Zhang, H., Abbas, S. and Karangwa, E. (2013b). The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition. Food Hydrocolloids 30:323–332.
146. Madrigal-Carballo, S., Lim, S., Rodriguez, G., Vila, A. O., Krueger, C. G., Gunasekaran, S. and Reed, J. D. (2010). Biopolymer coating of soybean lecithin liposomes via layer-by-layer self-assembly as novel delivery system for ellagic acid. J. Funct. Foods 2:99–106.
147. Madziva, H., Kailasapathy, K. and Phillips, M. (2006). Evaluation of alginate– pectin capsules in Cheddar cheese as a food carrier for the delivery of folic acid. LWT - Food Sci. Technol. 39:146–151.
148. Manjunatha, H. and Srinivasan, K. (2007). Hypolipidemic and antioxidant effects of dietary curcumin and capsaicin in induced hypercholesterolemic rats. Lipids 42(12):1133–1142.
149. Mantegna, S., Binello, A., Boffa, L., Giorgis, M., Cena, C. and Cravotto, G. (2012). A one-pot ultrasound-assisted water extraction/cyclodextrin encapsulation of resveratrol from Polygonum cuspidatum. Food Chem. 130: 746–750.
150. Marguerite, R. (2006). Chitin and chitosan: Properties and applications. Prog. Polym. Sci. 31:601–632.
151. Matalanis, A., Decker, E. A. and McClements, D. J. (2012). Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres. Food Chem. 132:766–772.
152. Ma, W., Tang, C. H., Yin, S. W., Yang, X. Q., Wang, Q., Liu, F. and Wei, Z. H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Res. Int. 49:572–579.
153. Matioli, G. and Rodriguez-Amaya, D. B. (2003). Lycopene encapsulated with gum arabic and maltdextrin: Stability study. Brazilian J. Food Technol. 5:197–203.
154. Matos, M., Timgren, A., Sjoo, M., Dejmek, P. and Rayner, M. (2013). Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules. Colloids Surf. A: Physicochem. Eng. Aspects 423:147–153.
155. McClements, D. J., Decker, E. A. and Weiss, J. (2007). Emulsion-based delivery systems for lipophilioc bioactive components. J. Food Sci. 72(8):R109–R124.
156. McClements, D. J. and Rao, J. (2011). Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity. Crit. Rev. Food Sci. Nutr. 51(4):285–330.
157. McLennan, P. L. and Abeywardena, M. Y. (2005). Membrane basis for fish oil effects on the heart: Linking natural hibernators to prevention of human sudden cardiac death. J. Membrane Biol. 206(2):85–102.
158. Mele, A., Mendichi, R., Selva, A., Molnar, P. and Toth, G. (2002). Non-covalent associations of cyclomaltooligosaccharides (cyclodextrins) with carotenoids in water. A study on the α-and β-cyclodextrin/c,c-carotene (lycopene) systems by light scattering, ionspray ionization and tandem mass spectrometry. Carbohydr. Res. 337:1129–1136.
159. Menendez, J. A., Vazquez-Martin, A., Oliveras-Ferraros, C., Garciα-Villalba, R., Carrasco-Pancorbo, A., Fernandez-Gutierrez, A. and Segurα-Carretero, A. (2009). Extrα-virgin olive oil polyphenols inhibit HER2 (erbΒ-2)- induced malignant transformation in human breast epithelial cells: relationship between the chemical structures of extrα-virgin olive oil secoiridoids and lignans and their inhibitory activities on the tyrosine kinase activity of HER2. Int. J. Oncol. 34(1):43–51.
160. Mensi, A., Choiset, Y., Haertle, T., Reboul, E., Borel, P., Guyon, C., de Lamballerie, M. and Chobert, J. M. (2013). Interlocking of β-carotene in betalactoglobulin aggregates produced under high pressure. Food Chem. 139:253–260.
161. Minimol, P. F., Paul, W. and Sharma, C. P. (2013). PEGylated starch acetate nanoparticles and its potential use for oral insulin delivery. Carbohydr. Polym. 95:1–8.
162. Miyagi, Y., Om, A. S., Chee, K. M. and Bennink, M. R. (2000). Inhibition of azoxymethane-induced colon cancer by orange juice. Nutr. Cancer 36: 224–229.
163. Mouecoucou, J., Villaume, C., Sanchez, C. and Mejean, L. (2004). beta-Lactoglobulin/ polysaccharide interactions during in vitro gastric and pancreatic hydrolysis assessed in dialysis bags of different molecular weight cut-offs. Biochim. Biophys. Acta 1670(2):105–112.
164. Muhamad, I. I., Fen, L. S., Hui, N. H. and Mustapha, N. A. (2011). Genipincross- linked kappα-carrageenan/carboxymethyl cellulose beads and effects on beta-carotene release. Carbohydr. Polym. 83:1207–1212.
165. Mun, S., Choi, Y., Park, K. H., Shim, J. Y. and Kim, Y. R. (2013). Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch. Carbohydr. Polym. 92:1503–1511.
166. Mun, S., Choi, Y., Shim, J. Y., Park, K. H. and Kim, Y. R. (2011). Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food Chem. 128:266–275.
167. Muruα-Pagola, B., Beristain-Guevara, C. I. and Martínez-Bustos, F. (2009). Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying. J. Food Eng. 91:380–386.
168. Naik, R. S., Mujumdar, A. M. and Ghaskadbi, S. (2004). Protection of liver cells from ethanol cytotoxicity by curcumin in liver slice culture in vitro. J. Ethnopharmacol. 95(1):31–37.
169. Neo, Y. P., Ray, S., Jin, J., Gizdavic-Nikolaidis, M., Nieuwoudt, M. K., Liu, D. and Quek, S. Y. (2013). Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system. Food Chem. 136:1013–1021.
170. Nguyen, T. A., Liu, B., Zhao, J., Thomas, D. S. and Hook, J. M. (2013). An investigation into the supramolecular structure, solubility, stability and antioxidant activity of rutin/cyclodextrin inclusion complex. Food Chem. 136:186–192.
171. Nicolai, T., Britten, M. and Schmitt, C. (2011). β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocolloids 25:1945–1962.
172. Nie, S. P., Wang, C., Cui, S. W., Wang, Q., Xie, M. Y. and Phillips, G. O. (2013). A further amendment to the classical core structure of gum arabic (Acacia senegal). Food Hydrocolloids 31:42–48.
173. O’Brien, R. D. (2008). In: Fats and Oils Formulating and Processing for Applications, 3rd ed. CRC Press, pp. 1–680.
174. O’Regan, J. and Mulvihill, D. M. (2009). Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates. Food Chemistry 115:1257–1267.
175. Orive, G., Tam, S. K., Pedraz, J. L. and Halle, J. P. (2006). Biocompatibility of alginate–poly-L-lysine microcapsules for cell therapy. Biomaterials 27:3691–3700.
176. Ortiz, S. E. M., Mauri, A., Monterrey-Quintero, E. S., Trindade, M. A., Santana, A. S. and Favaro-Trindade, C. S. (2009). Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate. LWT - Food Sci. Technol. 42:919–923.
177. Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Wurtele, G., Spiegelhalder, B. and Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. Lancet Oncol. 1:107–112.
178. Ozyilkan, O., Colak, D., Akcali, Z. and Basturk, B. (2005). Olive: Fruit of peace against cancer. Asian Pac. J. Cancer Prevent. 6:77–82.
179. Parada, J. and Aguilera, J. M. (2007). Food microstructure affects the bioavailability of several nutrients. J. Food Sci. 72(2):R21–R32.
180. Paramera, E. I., Konteles, S. J. and Karathanos, V. T. (2011). Microencapsulation of curcumin in cells of Saccharomyces cerevisiae. Food Chem. 125:892–902.
181. Park, S. Y., Bok, S. H., Jeon, S. M., Park, Y. B., Lee, S. J., Jeong, T. S. and Choi, M. S. (2002). Effect of rutin and tannic acid supplements on cholesterol metabolism in rats. Nutr. Res. 22:283–295.
182. Patel, A. R., Heussen, P. C. M., Hazekamp, J., Drost, E. and Velikov, K. P. (2012). Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium. Food Chem. 133:423–429.
183. Patino, J. M. R and Pilosof, A. M. R. (2011). Protein-polysaccharide interactions at fluid interfaces. Food Hydrocolloids 25:1925–1937.
184. Peng, H., Xiong, H., Li, J., Xie, M., Liu, Y., Bai, C. and Chen, L. (2010). Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chem. 121:23–28.
185. Peniche, C., Howland, I., Carrillo, O., Zaldivar, C. and Arguelles-Monal, W. (2004). Formation and stability of shark liver oil loaded chitosan/calcium alginate capsules. Food Hydrocolloids 18:865–871.
186. Pereda, M., Amica, G. and Marcovich, N. E. (2012). Development and characterization of edible chitosan/olive oil emulsion films. Carbohydr. Polym. 87:1318–1325.
187. Perez-Masia, R., Lopez-Rubio, A. and Lagaron, J. M. (2013). Development of zein-based heat-management structures for smart food packaging. Food Hydrocolloids 30:182–191.
188. Pillai, C. K. S., Paul, W. and Sharma, C. P. (2009). Chitin and chitosan polymers: Chemistry, solubility and fiber formation. Prog. Polym. Sci. 34 (7):641–678.
189. Pu, F., Mishima, K., Irie, K., Motohashi, K., Tanaka, Y., Orito, K., Egawa, T., Kitamura, Y., Egashira, N., Iwasaki, K. and Fujiwara, M. (2007). Neuroprotective effects of quercetin and rutin on spatial memory Impairment in an 8- Arm radial maze task and neuronal death induced by repeated cerebral ischemia in rats. J. Pharmacol. Sci. 104:329–334.
190. Qian, C., Decker, E. A., Xiao, H. and McClements, D. J (2012). Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility. Food Chem. 135:1440–1447.
191. Qinna, N. A., Akayleh, F. T., Al Remawi, M. M., Kamona, B. S., Taha, H. and Badwan, A. A. (2013). Evaluation of a functional food preparation based on chitosan as a meal replacement diet. J. Funct. Foods 5(3):1125–1134
192. Quispe-Condori, S., Saldana, M. D. A. and Temelli, F. (2011). Microencapsulation of flax oil with zein using spray and freeze drying. LWT - Food Sci. Technol. 44(9):1880–1887.
193. Qv, X. Y., Zeng, Z. P. and Jiang, J. G. (2011). Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability. Food Hydrocolloids 25:1596–1603.
194. Rahman, I. (2008). Dietary polyphenols mediated regulation of oxidative stress and chromatin remodeling in inflammation. Nutr. Rev. 66(Suppl 1):S42–S45.
195. Raschip, I. E., Hitruc, E. G., Oprea, A. M., Popescu, M. C. and Vasile, C. (2011). In vitro evaluation of the mixed xanthan/lignin hydrogels as vanillin carriers. J. Mol. Struct. 1003:67–74.
196. Rimando, A. M. and Suh, N. (2008). Biological/chemopreventive activity of stilbenes and their effect on colon cancer. Planta Medica 74(13):1635–1643.
197. Robert, P., García, P., Reyes, N., Chavez, J. and Santos, J. (2012). Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system. Food Chem. 134:1–8.
198. Rocha, G. A., Favaro-Trindade, C. S. and Grosso, C. R. F. (2012). Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food Bioprod. Process. 90:37–42.
199. Rochα-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A. and Favaro-Trindade, C. S., (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chem. 139:72–78.
200. Rossier-Miranda, F. J., Schroen, K. and Boom, R. (2012). Microcapsule production by an hybrid colloidosome-layer-by-layer technique. Food Hydrocolloids 27:119–125.
201. Sagalowicz, L. and Leser, M. E. (2010). Delivery systems for liquid food products. Curr. Opin. Colloid Interface Sci. 15(1–2):61–72.
202. Saiz-Abajo, M. J., Gonzalez-Ferrero, C., Moreno-Ruiz, A., Romo-Hualde, A. and Gonzalez-Navarro, C. J. (2013). Thermal protection of β-carotene in reassembled casein micelles during different processing technologies applied in food industry. Food Chem. 138:1581–1587.
203. Salviα-Trujillo, L., Qian, C., Martín-Belloso, O. and McClements, D. J. (2013). Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chem. 139:878–884.
204. Sandur, S. K., Pandey, M. K., Sung, B., Ahn, K. S., Murakami, A. and Sethi, G. (2007). Curcumin, demethoxycurcumin, bisdemethoxycurcumin, tetrahydrocurcumin and turmerones differentially regulate anti-inflammatory and antiproliferative responses through a ROS-independent mechanism. Carcinogenesis 28:1765–1773.
205. Santos, D. T., Martín, A., Meireles, M. A. A. and Cocero, M. J. (2012). Production of stabilized suβ-micrometric particles of carotenoids using supercritical fluid extraction of emulsions. J. Supercrit. Fluids 61:167–174.
206. Sapei, L., Naqvi, M. A. and Rousseau, D. (2012). Stability and release properties of double emulsions for food applications. FoodHydrocolloids 27:316–323.
207. Sato, A. C. K., Moraes, K. E. F. P. and Cunha, R. L. (2012). Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocolloids Article in press
208. Schmitt, C., Sanchez, C., Lamprecht, A., Renard, D., Lehr, C. M., de Kruif, C. G. and Hardy, J. (2001). Study of β-lactoglobulin:acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy. Colloids Surf. B: Biointerfaces 20:267–280 (Ce: we have taken year from citation).
209. Selloum, L. (2003). Anti-inflammatory effect of rutin on rat paw oedema, and on neutrophils chemotaxis and degranulation. Experimen. Toxicol. Pathol. 54:313–318.
210. Semo, E., Kesselman, E., Danino, D. and Livney, Y. D. (2007). Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids 21(5–6):936–942.
211. Serfert, Y., Schröder, J., Mescher, A., Laackmann, J., Rätzke, K., Shaikh, M. Q., Gaukel, V., Moritz, H. U., Schuchmann, H. P., Walzel, P., Drusch, S. and Schwarz, K. (2013). Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes. Food Hydrocolloids 31:438–445.
212. Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G. F. and Morozzi, G. (2004). Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. A 1054:113–127.
213. Shah, M., Adams-Huet, B., Grundy, S. M. and Garg, A. (2004). Effect of a highcarbohydrate vs a high-cis-monounsaturated fat diet on lipid and lipoproteins in individuals with and without type 2 diabetes. Nutr. Res. 24:969–979.
214. Shahidi, F. and Miraliakbari, H. (2004). Omega-3 (n-3) fatty acids in health and disease: Part I - Cardiovascular disease and cancer. J. Med. Food 7 (4):387–401.
215. Shahidi, F. and Miraliakbari, H. (2005). Omega-3 fatty acids in health and disease: part 2 - health effects of Omega-3 fatty acids in autoimmune diseases, mental health, and gene expression. J. Med. Food 8(2):133–148.
216. Shaikh, J., Ankola, D. D., Beniwal, V., Singh, D. and Kumar, M. (2009). Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer. Eur. J. Pharmaceut. Sci. 37(3–4):223–230.
217. Shpigelman, A., Cohen, Y. and Livney, Y. D. (2012). Thermally-induced β-lactoglobuline-EGCG nanovehicles: Loading, stability, sensory and digestive-release study. Food Hydrocolloids 29:57–67.
218. Shpigelman, A., Israeli, G. and Livney, Y. D. (2010). Thermally-induced protein- polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG. Food Hydrocolloids 24:735–743.
219. Shu, B., Yu, W., Zhao, Y. and Liu, X. (2006). Study on microencapsulation of lycopene by spray-drying. J. Food Eng. 76:664–669.
220. Signorelli, P. and Ghidoni, R. (2005). Resveratrol as an anticancer nutrient: molecular basis, open questions and promises. J. Nutr. Biochem. 16:449–466.
221. Silva, K. A., Coelho, M. A. Z., Calado, V. M. A. and Rochα-Leao, M. H. M. (2013). Olive oil and lemon salad dressing microencapsulated by freeze-drying. LWT - Food Sci. Technol. 50:569–574.
222. Simi, C. K. and Abraham, T. E. (2010). Transparent xyloglucan–chitosan complex hydrogels for different applications. Food Hydrocolloids 24:72–80.
223. Singh, M., Sharma, R. and Banerjee, U. C. (2002). Biotechnological applications of cyclodextrins. Biotechnol. Adv. 20: 341–359.
224. Smith, D. M., Awad, A. C., Bennink, M. R. and Gill, J. L. (1995). Cholesterol reduction in liquid egg yolk using beta-cyclodextrin. J. Food Sci. 60 (4):691–694.
225. So, F. V., Guthrie, N., Chambers, A. F., Moussa, M. and Carroll, K. K. (1996). Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoids and citrus juices. Nutr. Cancer 26:167–181.
226. Souza, C. J. F., Rojas, E. E., Melo, N. R., Gaspar, A. and Lins, J. F. C. (2013). Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides. Food Hydrocolloids 30:375–381.
227. Stahl, W. and Sies, H. (2002). Carotenoids and protection against solar UV radiation. Skin Pharmacol. Appl. Skin Physiol. 15:291–296.
228. Stojakovic, D., Bugarski, B. and Rajic, N. (2012). A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules. J. Food Eng. 109:640–642.
229. Strasdat, B. and Bunjes, H. (2013). Incorporation of lipid nanoparticles into calcium alginate beads and characterization of the encapsulated particles by differential scanning calorimetry. Food Hydrocolloids 30:567–575.
230. Strychar, I., Ishac, A., Rivard, M., Lussier-Cacan, S., Beauregard, H., Aris-Jilwan, N., Radwan, F. and Yale, J. F. (2003). Impact of a high-monounsaturated- fat diet on lipid profile in subjects with type 1 diabetes. J. Amer. Dietetic Assoc. 103:467–474.
231. Subirade, M. and Chen, L. (2008). Delivery and controlled release of bioactives in foods and neutraceuticals. In: Food-Protein-Derived Materials and Their use as Carriers and Delivery Systems for Active Food Components, pp. 251–278, Garti, N. Ed, Woodhead Publishing in Food Science, Technology and Nutrition, Cambridge, England.
232. Su, J., Flanagan, J., Hemar, Y. and Singh, H. (2006). Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions. Food Hydrocolloids 20:261–268.
233. Su, J., Flanagan, J. and Singh, H. (2008). Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUMTM). Food Hydrocolloids 22:112–120.
234. Sun-Waterhouse, D., Zhou, J., Miskelly, G. M., Wibisono, R. and Wadhwa, S. S. (2011). Stability of encapsulated olive oil in the presence of caffeic acid. Food Chem. 126:1049–1056.
235. Surh, J. (2009). Influence of xanthan, emulsification temperature, and environmental stresses on the preparation of water-in-corn oil emulsions droplets coated by polyglycerol polyricinoleate. Food Sci. Biotechnol. 18(2):299–306.
236. Surh, J., Vladisavljevic, G. T., Mun, S. H. and McClements, D. J. (2007). Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. J. Agric. Food Chem. 55:175–184.
237. Szejtli, J. and Szente, L. (2005). Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins. Eur. J. Pharmaceut. Biopharmaceut. 61 (3):115–125.
238. Thautwein, E. A. (2001). N-3 fatty acids-physiological and technical aspects for their use in food. Eur. J. Lipid Sci. Technol. 103:45–55.
239. Tomas-Barberan, F. A. and Clifford, M. N. (2000). Flavanones, chalcones and dihydrochalcones - nature, occurrence and dietary burden. J. Sci. Food Agr. 80:1073–1080.
240. Tommasini, S., Calabro, M. L., Stancanelli, R., Donato, P., Costa, C., Catania, S., Villari, V., Ficarra, P. and Ficarra, R. (2005). The inclusion complexes of hesperetin and its 7-rhamnoglucoside with (2-hydroxypropyl)-β-cyclodextrin. J. Pharmaceut. Biomed. Analysis 39:572–580.
241. Tonnesen, H. H. (2002). Solubility, chemical and photochemical stability of curcumin in surfactant solutions - studies of curcumin and curcuminolds, xxviii. Pharmazie 57(12):820–824.
242. Tonon, R. V., Grosso, C. R. F. and Hubinger, M. D. (2011). Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Res. Int. 44:282–289.
243. Tripathy, J. and Raichur, A. M. (2013). Designing carboxymethyl cellulose based layer-by-layer capsules as a carrier for protein delivery. Colloids Surf. B: Biointerfaces 101:487–492.
244. van Breemen, R. B. and Pajkovic, N. (2008). Multitargeted therapy of cancer by lycopene. Cancer Lett. 269:339–351.
245. Vella, R., Bowen, C. and Fenning, A. (2008). Prevention of cardiovascular damage in hypertensive rats by resveratrol. Heart, Lung Circulat. 17S:S219–S241.
246. Visioli, F., Galli, C., Galli, G. and Caruso, D. (2002). Biological activities and metabolic fate of olive oil phenols. Eur. J. Lipid Sci. Technol. 104:677–684.
247. von Lintig, J. (2010). Colorswith functions: Elucidating the biochemical andmolecular basis of carotenoidmetabolism. Annual Review of Nutrition, 30:35–56.
248. Walton, N. J., Mayer, M. J. and Narbad, A. (2003). Vanillin. Phytochemistry 63:505–515.
249. Wang, X., Li, X., Chen, L., Xie, F., Yu, L. and Li, B. (2011). Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components. Food Chem. 126:1218–1225.
250. Wang, Y., Lu, Z. X., Lv, F. X. and Bie, X. M. (2009). Study on microencapsulation of curcumin pigments by spray drying. Eur. Food Res. Technol. 229 (3):391–396.
251. Wang, Y., Su, C. P., Schulmerich, M. and Padua, G.W. (2013). Characterization of core-shell structures formed by zein. Food Hydrocolloids 30:487–494.
252. Webster, R. P., Gawde, M. D. and Bhattacharya, R. K. (1996). Protective effect of rutin, a flavonol glycoside, on the carcinogen-induced DNA damage and repair enzymes in rats. Cancer Lett. 109:185–191.
253. Weiss, J., Scherze, I. and Muschiolik, G. (2005). Polysaccharide gel with multiple emulsion. Food Hydrocolloids 19:605–615.
254. Weitz, D., Weintraub, H., Fisher, E. and Schwartzbard, A. Z. (2010). Fish oil for the treatment of cardiovascular disease. Cardiological Rev. 18:258–263.
255. Wendel, M. and Heller, A. R. (2009). Anticancer actions of Omega-3 fatty acids - Current state and future perspectives. Anticancer Agents Med. Chem. 9:457–470.
256. Wohl-Bruhn, S., Bertz, A., Harling, S., Menzel, H. and Bunjes, H. (2012). Hydroxyethyl starch-based polymers for the controlled release of biomacromolecules from hydrogel microspheres. Eur. J. Pharmaceut. Biopharmaceut. 81:573–581.
257. Xiao, D. and Zhong, Q. (2011). In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules. J. Food Eng. 106:65–73.
258. Xue, F., Li, C., Liu, Y., Zhu, X., Pan, S. and Wang, L. (2013). Encapsulation of tomato oleoresin with zein prepared from corn gluten meal. J. Food Eng. 119:439–445.
259. Yallapu, M. M., Othman, S. F., Curtis, E. T., Gupta, B. K., Jaggi, M. and Chauhan, S. C. (2011). Multi-functional magnetic nanoparticles for magnetic resonance imaging and cancer therapy. Biomaterials 32:1890– 1905.
260. Yang, J., Guo, J. and Yuan, J. (2008). In vitro antioxidant properties of rutin. LWT - Food Sci. Technol. 41:1060–1066.
261. Ye, A., Edwards, P. J. B., Gilliland, J., Jameson, G. B. and Singh, H. (2012). Temperature-dependent complexation between sodium caseinate and gum Arabic. Food Hydrocolloids 26:82–88.
262. Ye, A., Gilliland, J. and Singh, H. (2011). Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces. Food Hydrocolloids 25:1677–1686.
263. Yin, L. j., Chu, B. S., Kobayashi, I. and Nakajima, M. (2009). Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions. Food Hydrocolloids 23:1617–1622.
264. Yonekura, L. and Nagao, A. (2007). Intestinal absorption of dietary carotenoids. Mol. Nutr. Food Res. 51(1):107–115.
265. Yoshii, H. (2004). Application to food processing of cyclodextrin. Nippon Shokuhin Kagaku Kogaku Kaishi 51(12):647–655.
266. Yu, H. and Huang, Q. (2010). Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chem. 119:669–674.
267. Zhang, X. P., Le, Y., Wang, J. X., Zhao, H. and Chen, J. F. (2013). Resveratrol nanodispersion with high stability and dissolution rate. LWT - Food Sci. Technol. 50:622–628.
268. Zhang, N., Liu, H., Yu, L., Liu, X., Zhang, L., Chen, L. and Shanks, R. (2013). Developing gelatin–starch blends for use as capsule materials. Carbohydr. Polym. 92:455–461.
269. Ziaee, R., Zamansoltani, F., Nassiri-Asl, M. and Abbasi, E. (2009). Effects of rutin on lipid profile in hypercholesterolaemic rats. Basic Clin. Pharmacol. Toxicol. 104:253–258.
270. Zimet, P. and Livney, Y. D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for v-3 polyunsaturated fatty acids. Food Hydrocolloids 23:1120–1126.
271. Zimmermann, H., Hillgartner, M., Manz, B., Feilen, P., Brunnenmeier, F., Leinfelder, U., Weber, M., Cramer, H., Schneider, S., Hendrich, C., Volke, F. and Zimmermann, U. (2003). Fabrication of homogeneously cross-linked, functional alginate microcapsules validated by NMR-, CLSM- and AFMimaging. Biomaterials 24:2083–2096.
272. Zvitov, R and Nussinovitch, A. (2001) Weight, mechanical and structural changes induced in alginate gel beads by DC electrical field. Food Hydrocolloids 15:33–42.