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The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability

Sobiya Manzoor (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Syed Zameer Hussain (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Tawheed Amin (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Omar Bashir (Department of Food and Nutrition, Lovely Professional University, Phagwara, India)
Bazila Naseer (Division of Food Science and Technology, SKUAST Kashmir, Srinagar, India)
Abida Jabeen (Department of Food Technology, IUST, Awantipora, Awantipora, India and Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Ufaq Fayaz (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Naseh Nisar (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Aarizoo Mushtaq (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Monisa Yousouf (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Zahida Naseem (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Uzznain Khan (Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 6 December 2022

50

Abstract

Purpose

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

Design/methodology/approach

BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.

Findings

Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.

Originality/value

The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

Keywords

Acknowledgements

Conflict of interest: No conflict of interest has been reported by any of the authors.

Citation

Manzoor, S., Hussain, S.Z., Amin, T., Bashir, O., Naseer, B., Jabeen, A., Fayaz, U., Nisar, N., Mushtaq, A., Yousouf, M., Naseem, Z. and Khan, U. (2022), "The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-04-2022-0125

Publisher

:

Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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