1932

Abstract

Many biomaterials are encapsulated to preserve their health-promoting properties and promote targeted delivery. Numerous papers have been published about extraction and purification methods, encapsulation techniques, and release properties of encapsulated biomaterials. Despite the abundant information, the food applications of encapsulated materials are currently limited. One approach to increase the food applications is to investigate the mathematical aspects of release behavior and the effect of the food matrix. Such information is useful in evaluating suitable food matrices and predicting the extent of bioavailability of the biomaterial. This review aims to discuss the kinetic models of release, current efforts to promote sustained release, and food matrices currently used in in vitro investigations. Information from pharmaceutical studies is integrated and reviewed to determine possible food applications. Future research on microencapsulated biomaterials conducted along these aspects may hopefully hasten nutraceutical applications.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-030216-025720
2017-02-28
2024-12-05
Loading full text...

Full text loading...

/deliver/fulltext/food/8/1/annurev-food-030216-025720.html?itemId=/content/journals/10.1146/annurev-food-030216-025720&mimeType=html&fmt=ahah

Literature Cited

  1. Aburub A, Risley DS, Mishra D. 2008. A critical evaluation of fasted state simulating gastric fluid (FaSSGF) that contains sodium lauryl sulfate and proposal of a modified recipe. Int. J. Pharm. 347:16–22 [Google Scholar]
  2. Aceituno-Medina M, Mendoza S, Rodríguez BA, Lagaron JM, López-Rubio A. 2015. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers. J. Funct. Foods 12:332–41 [Google Scholar]
  3. Ades H, Kesselman E, Ungar Y, Shimoni E. 2012. Complexation with starch for encapsulation and controlled release of menthone and menthol. LWT Food Sci. Technol. 45:277–88 [Google Scholar]
  4. Ahmed K, Li Y, McClements DJ, Xiao H. 2012. Nanoemulsion- and emulsion-based delivery systems for curcumin: encapsulation and release properties. Food Chem 132:799–807 [Google Scholar]
  5. Aquino RP, Auriemma G, d'Amore M, D'Ursi AM, Mencherini T, Del Gaudio P. 2012. Piroxicam loaded alginate beads obtained by prilling/microwave tandem technique: morphology and drug release. Carbohydr. Polym. 89:740–48 [Google Scholar]
  6. Argin S, Kofinas P, Lo YM. 2014. The cell release kinetics and the swelling behavior of physically crosslinked xanthan-chitosan hydrogels in simulated gastrointestinal conditions. Food Hydrocoll 40:138–44 [Google Scholar]
  7. Augustijns P, Wuyts B, Hens B, Annaert P, Butler J, Brouwers J. 2014. A review of drug solubility in human intestinal fluids: implications for the prediction of oral absorption. Eur. J. Pharm. Sci. 57:322–32 [Google Scholar]
  8. Auriemma G, Mencherini T, Russo P, Stigliani M, Aquino RP, Del Gaudio P. 2013. Prilling for the development of multi-particulate colon drug delivery systems: pectin versus pectin-alginate beads. Carbohydr. Polym. 92:367–73 [Google Scholar]
  9. Bae KH, Lee F, Xu K, Keng CT, Tan SY. et al. 2015. Microstructured dextran hydrogels for burst-free sustained release of PEGylated protein drugs. Biomaterials 63:146–57 [Google Scholar]
  10. Balmayor ER, Baran ET, Azevedo HS, Reis RL. 2012. Injectable biodegradable starch/chitosan delivery system for the sustained release of gentamicin to treat bone infections. Carbohydr. Polym. 87:32–39 [Google Scholar]
  11. Basu A, Rhone M, Lyons TJ. 2010. Berries: emerging impact on cardiovascular health. Nutr. Rev. 68:168–77 [Google Scholar]
  12. Beirão da Costa S, Duarte C, Bourbon AI, Pinheiro AC, Serra AT. et al. 2012. Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated oregano essential oil. J. Food Eng. 110:190–99 [Google Scholar]
  13. Belščak-Cvitanović A, Komes D, Karlović S, Djaković S, Špoljarić I. et al. 2015. Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium. Food Chem 167:378–86 [Google Scholar]
  14. Belščak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Cindrić IJ. et al. 2011. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Res. Int. 44:1094–101 [Google Scholar]
  15. Betz M, Kulozik U. 2011. Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract. Int. Dairy J. 21:703–10 [Google Scholar]
  16. Betz M, Steiner B, Schantz M, Oidtmann J, Mäder K. et al. 2012. Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels. Food Res. Int. 47:51–57 [Google Scholar]
  17. Burton-Freeman B. 2010. Postprandial metabolic events and fruit-derived phenolics: a review of the science. Br. J. Nutr. 104:S1–14 [Google Scholar]
  18. Čalija B, Cekić N, Savić S, Daniels R, Marković B, Milić J. 2013. pH-sensitive microparticles for oral drug delivery based on alginate/oligochitosan/Eudragit® L100-55 “sandwich” polyelectrolyte complex. Colloids Surf. B 110:395–402 [Google Scholar]
  19. Chessa S, Huatan H, Levina M, Mehta RY, Ferrizzi D, Rajabi-Siahboomi AR. 2014. Application of the Dynamic Gastric Model to evaluate the effect of food on the drug release characteristics of a hydrophilic matrix formulation. Int. J. Pharm. 466:359–67 [Google Scholar]
  20. Clarysse S, Brouwers J, Tack J, Annaert P, Augustijns P. 2011. Intestinal drug solubility estimation based on simulated intestinal fluids: comparison with solubility in human intestinal fluids. Eur. J. Pharm. Sci. 43:260–69 [Google Scholar]
  21. Czank C, Cassidy A, Zhang Q, Morrison DJ, Preston T. et al. 2013. Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a 13C-tracer study. Am. J. Clin. Nutr. 97:995–1003 [Google Scholar]
  22. Day L, Seymour RB, Pitts KF, Konczak I, Lundin L. 2009. Incorporation of functional ingredients into foods. Trends Food Sci. Technol. 20:388–95 [Google Scholar]
  23. de Kruif CG, Weinbreck F, de Vries R. 2004. Complex coacervation of proteins and anionic polysaccharides. Curr. Opin. Colloid Interface Sci. 9:340–49 [Google Scholar]
  24. de Lima ACS, Soares DJ, da Silva LMR, de Figueiredo RW, de Sousa PHM, de Abreu Menezes E. 2014. In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion. Food Chem 161:142–47 [Google Scholar]
  25. Del Rio D, Borges G, Crozier A. 2010. Berry flavonoids and phenolics: bioavailability and evidence of protective effects. Br. J. Nutr. 104:S67–90 [Google Scholar]
  26. Deshmukh RK, Naik JB. 2014. Aceclofenac microspheres: quality by design approach. Mater. Sci. Eng. C 36:320–28 [Google Scholar]
  27. Deshmukh RK, Naik JB. 2015. The impact of preparation parameters on sustained release aceclofenac microspheres: a design of experiments. Adv. Powder Technol. 26:244–52 [Google Scholar]
  28. Dima C, Pătraşcu L, Cantaragiu A, Alexe P, Dima Ş. 2016. The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules. Food Chem 195:39–48 [Google Scholar]
  29. Do TT, Van Speybroeck M, Mols R, Annaert P, Martens J. et al. 2011. The conflict between in vitro release studies in human biorelevant media and the in vivo exposure in rats of the lipophilic compound fenofibrate. Int. J. Pharm. 414:118–24 [Google Scholar]
  30. Dohnal J, Štěpánek F. 2010. Inkjet fabrication and characterization of calcium alginate microcapsules. Powder Technol 200:254–59 [Google Scholar]
  31. Dong Z, Ma Y, Hayat K, Jia C, Xia S, Zhang X. 2011. Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation. J. Food Eng. 104:455–60 [Google Scholar]
  32. Donhowe EG, Flores FP, Kerr WL, Wicker L, Kong F. 2014. Characterization and in vitro bioavailability of β-carotene: effects of microencapsulation method and food matrix. LWT Food Sci. Technol. 57:42–48 [Google Scholar]
  33. Dressman J, Reppas C. 2000. In vitro–in vivo correlations for lipophilic, poorly water-soluble drugs. Eur. J. Pharm. Sci. 11:S73–80 [Google Scholar]
  34. Durak A, Gawlik-Dziki U, Pecio Ł. 2014. Coffee with cinnamon: impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity. Food Chem 162:81–88 [Google Scholar]
  35. Fang Z, Bhandari B. 2010. Encapsulation of polyphenols: a review. Trends Food Sci. Technol. 21:510–23 [Google Scholar]
  36. Fang Z, Bhandari B. 2012. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res. Int. 48:478–83 [Google Scholar]
  37. Flores FP, Singh RK, Kerr WL, Pegg RB, Kong F. 2014a. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chem 153:272–78 [Google Scholar]
  38. Flores FP, Singh RK, Kerr WL, Phillips DR, Kong F. 2015. In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts. Food Chem 168:225–32 [Google Scholar]
  39. Flores FP, Singh RK, Kong F. 2014b. Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material. J. Food Eng. 137:1–6 [Google Scholar]
  40. Franek F, Holm P, Larsen F, Steffansen B. 2014. Interaction between fed gastric media (Ensure Plus®) and different hypromellose based caffeine controlled release tablets: comparison and mechanistic study of caffeine release in fed and fasted media versus water using the USP dissolution apparatus 3. Int. J. Pharm. 461:419–26 [Google Scholar]
  41. Frank KJ, Walz E, Gräf V, Greiner R, Köhler K, Schuchmann HP. 2012a. Stability of anthocyanin-rich w/o/w-emulsions designed for intestinal release in gastrointestinal environment. J. Food Sci. 77:N50–57 [Google Scholar]
  42. Frank KJ, Westedt U, Rosenblatt KM, Holig P, Rosenberg J. et al. 2012b. Impact of FaSSIF on the solubility and dissolution-/permeation rate of a poorly water-soluble compound. Eur. J. Pharm. Sci. 47:16–20 [Google Scholar]
  43. Gallo M, Vinci G, Graziani G, De Simone C, Ferranti P. 2013. The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. Food Res. Int. 54:406–15 [Google Scholar]
  44. Gaur PK, Mishra S, Bajpai M. 2014. Formulation and evaluation of controlled-release of telmisartan microspheres: in vitro/in vivo study. J. Food Drug Anal. 22:542–48 [Google Scholar]
  45. Gidley MJ. 2013. Hydrocolloids in the digestive tract and related health implications. Curr. Opin. Colloid Interface Sci. 18:371–78 [Google Scholar]
  46. Giménez B, López de Lacey A, Pérez-Santín E, López-Caballero ME, Montero P. 2013. Release of active compounds from agar and agar-gelatin films with green tea extract. Food Hydrocoll 30:264–71 [Google Scholar]
  47. Giroux HJ, Robitaille G, Britten M. 2016. Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions. LWT Food Sci. Technol. 69:225–32 [Google Scholar]
  48. Gómez-Mascaraque LG, Lagarón JM, López-Rubio A. 2015. Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods. Food Hydrocoll 49:42–52 [Google Scholar]
  49. Hamoudi M, Fattal E, Gueutin C, Nicolas V, Bochot A. 2011. Beads made of cyclodextrin and oil for the oral delivery of lipophilic drugs: in vitro studies in simulated gastro-intestinal fluids. Int. J. Pharm. 416:507–14 [Google Scholar]
  50. Han J, Britten M, St-Gelais D, Champagne CP, Fustier P. et al. 2011a. Effect of polyphenolic ingredients on physical characteristics of cheese. Food Res. Int. 44:494–97 [Google Scholar]
  51. Han J, Britten M, St-Gelais D, Champagne CP, Fustier P. et al. 2011b. Polyphenolic compounds as functional ingredients in cheese. Food Chem 124:1589–94 [Google Scholar]
  52. Helal A, Tagliazucchi D, Verzelloni E, Conte A. 2014. Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion. J. Funct. Foods 7:506–16 [Google Scholar]
  53. Helal A, Tagliazucchi D, Verzelloni E, Conte A. 2015. Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd. LWT Food Sci. Technol. 60:957–63 [Google Scholar]
  54. Hernán Pérez de la Ossa D, Ligresti A, Gil-Alegre ME, Aberturas MR, Molpeceres J. et al. 2012. Poly-ε-caprolactone microspheres as a drug delivery system for cannabinoid administration: development, characterization and in vitro evaluation of their antitumoral efficacy. J. Control. Release 161:927–32 [Google Scholar]
  55. Holmstock N, De Bruyn T, Bevernage J, Annaert P, Mols R. et al. 2013. Exploring food effects on indinavir absorption with human intestinal fluids in the mouse intestine. Eur. J. Pharm. Sci. 49:27–32 [Google Scholar]
  56. Hur SJ, Decker EA, McClements DJ. 2009. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem 114:253–62 [Google Scholar]
  57. Hur SJ, Lim BO, Decker EA, McClements DJ. 2011. In vitro human digestion models for food applications. Food Chem 125:1–12 [Google Scholar]
  58. Işık N, Alteheld B, Kühn S, Schulze-Kaysers N, Kunz B. et al. 2014. Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion. Food Res. Int. 65:Part A109–14 [Google Scholar]
  59. Jakobek L. 2015. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem 175:556–67 [Google Scholar]
  60. Jantratid E, Janssen N, Reppas C, Dressman JB. 2008. Dissolution media simulating conditions in the proximal human gastrointestinal tract: an update. Pharm. Res. 25:1663–76 [Google Scholar]
  61. Kamalian N, Mirhosseini H, Mustafa S, Manap MY. 2014. Effect of alginate and chitosan on viability and release behavior of Bifidobacterium pseudocatenulatum G4 in simulated gastrointestinal fluid. Carbohydr. Polym. 111:700–6 [Google Scholar]
  62. Khan IU, Ranjha NM, Mehmood HQ. 2010. Development of ethylcellulose-polyethylene glycol and ethylcellulose-polyvinyl pyrrolidone blend oral microspheres of ibuprofen. J. Drug Deliv. Sci. Technol. 20:439–44 [Google Scholar]
  63. Kong F, Singh RP. 2008. Disintegration of solid foods in human stomach. J. Food Sci. 73:5R67–80 [Google Scholar]
  64. Kong F, Singh RP. 2011. Solid loss of carrots during simulated gastric digestion. Food Biophys 6:84–93 [Google Scholar]
  65. Kostewicz ES, Abrahamsson B, Brewster M, Brouwers J, Butler J. et al. 2014. In vitro models for the prediction of in vivo performance of oral dosage forms. Eur. J. Pharm. Sci. 57:342–66 [Google Scholar]
  66. Lavin DM, Zhang L, Furtado S, Hopkins RA, Mathiowitz E. 2013. Effects of protein molecular weight on the intrinsic material properties and release kinetics of wet spun polymeric microfiber delivery systems. Acta Biomater 9:4569–78 [Google Scholar]
  67. Leturque A, Brot-Laroche E. 2012. Digestion and absorption of carbohydrate. Biochemical, Physiological and Molecular Aspects of Human Nutrition MH Stipanuk, MA Caudill 142–43 St. Louis, MO: Elsevier Saunders [Google Scholar]
  68. Li D, Liu B, Yang F, Wang X, Shen H, Wu D. 2016. Preparation of uniform starch microcapsules by premix membrane emulsion for controlled release of avermectin. Carbohydr. Polym. 136:341–49 [Google Scholar]
  69. Lin N, Huang J, Chang PR, Feng L, Yu J. 2011. Effect of polysaccharide nanocrystals on structure, properties, and drug release kinetics of alginate-based microspheres. Colloids Surf. B 85:270–79 [Google Scholar]
  70. López de Lacey AM, Giménez B, Pérez-Santín E, Faulks R, Mandalari G. et al. 2012. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion. Food Res. Int. 48:462–69 [Google Scholar]
  71. Lozano-Vazquez G, Lobato-Calleros C, Escalona-Buendia H, Chavez G, Alvarez-Ramirez J, Vernon-Carter EJ. 2015. Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads. Food Hydrocoll 48:301–11 [Google Scholar]
  72. Lu M, Li Z, Liang H, Shi M, Zhao L. et al. 2015. Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides. Food Hydrocoll 51:476–85 [Google Scholar]
  73. Mandalari G, Bisignano C, Filocamo A, Chessa S, Sarò M. et al. 2013. Bioaccessibility of pistachio polyphenols, xanthophylls, and tocopherols during simulated human digestion. Nutrition 29:338–44 [Google Scholar]
  74. Matalanis A, Jones OG, McClements DJ. 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll 25:1865–80 [Google Scholar]
  75. Mathias N, Xu Y, Vig B, Kestur U, Saari A. et al. 2015. Food effect in humans: predicting the risk through in vitro dissolution and in vivo pharmacokinetic models. AAPS J 17:988–98 [Google Scholar]
  76. McClements DJ. 2015. Enhancing nutraceutical bioavailability through food matrix design. Curr. Opin. Food Sci. 4:1–6 [Google Scholar]
  77. Mehta SK, Kaur G, Verma A. 2011. Fabrication of plant protein microspheres for encapsulation, stabilization and in vitro release of multiple anti-tuberculosis drugs. Colloids Surf. A 375:219–30 [Google Scholar]
  78. Mesquita PC, Oliveira AR, Pedrosa MFF, de Oliveira AG, da Silva-Júnior AA. 2015. Physicochemical aspects involved in methotrexate release kinetics from biodegradable spray-dried chitosan microparticles. J. Phys. Chem. Solids 81:27–33 [Google Scholar]
  79. Minekus M, Alminger M, Alvito P, Ballance S, Bohn T. et al. 2014. A standardised static in vitro digestion method suitable for food: an international consensus. Food Funct 5:1113–24 [Google Scholar]
  80. Mujtaba A, Ali M, Kohli K. 2014. Formulation of extended release cefpodoxime proxetil chitosan-alginate beads using quality by design approach. Int. J. Biol. Macromol. 69:420–29 [Google Scholar]
  81. Munin A, Edwards-Lévy F. 2011. Encapsulation of natural polyphenolic compounds: a review. Pharmaceutics 3:793–829 [Google Scholar]
  82. Noppakundilograt S, Piboon P, Graisuwan W, Nuisin R, Kiatkamjornwong S. 2015. Encapsulated eucalyptus oil in ionically cross-linked alginate microcapsules and its controlled release. Carbohydr. Polym. 131:23–33 [Google Scholar]
  83. Oidtmann J, Schantz M, Mäder K, Baum M, Berg S. et al. 2012. Preparation and comparative release characteristics of three anthocyanin encapsulation systems. J. Agric. Food Chem. 60:844–51 [Google Scholar]
  84. Ortega N, Macià A, Romero M-P, Reguant J, Motilva M-J. 2011. Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model. Food Chem 124:65–71 [Google Scholar]
  85. Palma M, García P, Márquez-Ruiz G, Vergara C, Robert P. 2014. Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent. Food Res. Int. 64:99–105 [Google Scholar]
  86. Parada J, Aguilera JM. 2007. Food microstructure affects the bioavailability of several nutrients. J. Food Sci. 72:R21–32 [Google Scholar]
  87. Paramera EI, Konteles SJ, Karathanos VT. 2011. Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch. Food Chem 125:913–22 [Google Scholar]
  88. Park KM, Sung H, Choi SJ, Choi YJ, Chang P-S. 2014. Double-layered microparticles with enzyme-triggered release for the targeted delivery of water-soluble bioactive compounds to small intestine. Food Chem 161:53–59 [Google Scholar]
  89. Passamonti S, Vrhovsek U, Mattivi F. 2002. The interaction of anthocyanins with bilitranslocase. Biochem. Biophys. Res. Commun. 296:631–36 [Google Scholar]
  90. Peng H, Xiong H, Li J, Xie M, Liu Y. et al. 2010. Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chem 121:23–28 [Google Scholar]
  91. Pouton CW. 2006. Formulation of poorly water-soluble drugs for oral administration: physicochemical and physiological issues and the lipid formulation classification system. Eur. J. Pharm. Sci. 29:278–87 [Google Scholar]
  92. Prabhakaran MP, Zamani M, Felice B, Ramakrishna S. 2015. Electrospraying technique for the fabrication of metronidazole contained PLGA particles and their release profile. Mater. Sci. Eng. C 56:66–73 [Google Scholar]
  93. Prabu S, Swaminathan M, Sivakumar K, Rajamohan R. 2015. Preparation, characterization and molecular modeling studies of the inclusion complex of caffeine with beta-cyclodextrin. J. Mol. Struct. 1099:616–24 [Google Scholar]
  94. Prajapati VD, Jani GK, Moradiya NG, Randeria NP, Maheriya PM, Nagar BJ. 2014. Locust bean gum in the development of sustained release mucoadhesive macromolecules of aceclofenac. Carbohydr. Polym. 113:138–48 [Google Scholar]
  95. Prior RL, Wilkes SE, Rogers TR, Khanal RC, Wu X, Howard LR. 2010. Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet. J. Agric. Food Chem. 58:3970–76 [Google Scholar]
  96. Prior RL, Wu XL, Gu LW, Hager TJ, Hager A, Howard LR. 2008. Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL/6J mouse model of obesity. J. Agric. Food Chem. 56:647–53 [Google Scholar]
  97. Quinn JJ Jr.. 1965. The economics of spray drying. Ind. Eng. Chem. 57:35–37 [Google Scholar]
  98. Rashidinejad A, Birch EJ, Sun-Waterhouse D, Everett DW. 2015. Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion. LWT Food Sci. Technol. 62:393–99 [Google Scholar]
  99. Ravella VN, Nadendla RR, Kesari NC. 2013. Design and evaluation of sustained release pellets of aceclofenac. J. Pharm. Res. 6:525–31 [Google Scholar]
  100. Rawat A, Burgess DJ. 2011. USP apparatus 4 method for in vitro release testing of protein loaded microspheres. Int. J. Pharm. 409:178–84 [Google Scholar]
  101. Rawel HM, Czajka D, Rohn S, Kroll J. 2002. Interactions of different phenolic acids and flavonoids with soy proteins. Int. J. Biol. Macromol. 30:137–50 [Google Scholar]
  102. Robert P, García P, Reyes N, Chávez J, 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 [Google Scholar]
  103. Rodríguez-Roque MJ, de Ancos B, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O. 2015. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice–based beverages. J. Funct. Foods 14:33–43 [Google Scholar]
  104. Sari TP, Mann B, Kumar R, Singh RRB, Sharma R. et al. 2015. Preparation and characterization of nanoemulsion encapsulating curcumin. Food Hydrocoll 43:540–46 [Google Scholar]
  105. Sengul H, Surek E, Nilufer-Erdil D. 2014. Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model. Food Res. Int. 62:1069–79 [Google Scholar]
  106. Serrano-Cruz MR, Villanueva-Carvajal A, Morales Rosales EJ, Ramírez Dávila JF, Dominguez-Lopez A. 2013. Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin. LWT Food Sci. Technol. 50:554–61 [Google Scholar]
  107. Shen Z, Apriani C, Weerakkody R, Sanguansri L, Augustin MA. 2011. Food matrix effects on in vitro digestion of microencapsulated tuna oil powder. J. Agric. Food Chem. 59:8442–49 [Google Scholar]
  108. Siepmann F, Hoffmann A, Leclercq B, Carlin B, Siepmann J. 2007. How to adjust desired drug release patterns from ethylcellulose-coated dosage forms. J. Control. Release 119:182–89 [Google Scholar]
  109. Siepmann J, Peppas NA. 2011. Higuchi equation: derivation, applications, use and misuse. Int. J. Pharm. 418:6–12 [Google Scholar]
  110. Siepmann J, Siepmann F. 2008. Mathematical modeling of drug delivery. Int. J. Pharm. 364:328–43 [Google Scholar]
  111. Siepmann J, Siepmann F. 2012. Modeling of diffusion controlled drug delivery. J. Control. Release 161:351–62 [Google Scholar]
  112. Siepmann J, Siepmann F. 2013. Mathematical modeling of drug dissolution. Int. J. Pharm. 453:12–24 [Google Scholar]
  113. Soottitantawat A, Takayama K, Okamura K, Muranaka D, Yoshii H. et al. 2005. Microencapsulation of l-menthol by spray drying and its release characteristics. Innov. Food Sci. Emerg. Technol. 6:163–70 [Google Scholar]
  114. Stanisavljević N, Samardžić J, Janković T, Šavikin K, Mojsin M. et al. 2015. Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. Food Chem 175:516–22 [Google Scholar]
  115. Sui X, Zhang Y, Zhou W. 2016. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: its quality attributes and in vitro digestibility. Food Chem 196:910–16 [Google Scholar]
  116. Sun-Waterhouse D, Zhou J, Wadhwa SS. 2013. Drinking yoghurts with berry polyphenols added before and after fermentation. Food Control 32:450–60 [Google Scholar]
  117. Świeca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J. 2013. The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem 141:451–58 [Google Scholar]
  118. Tenore GC, Campiglia P, Ritieni A, Novellino E. 2013. In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca). Food Chem 141:3519–24 [Google Scholar]
  119. Toydemir G, Boyacioglu D, Capanoglu E, van der Meer IM, Tomassen MM. et al. 2013. Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells. J. Agric. Food Chem. 61:11434–41 [Google Scholar]
  120. Truong-Le V, Lovalenti PM, Abdul-Fattah AM. 2015. Stabilization challenges and formulation strategies associated with oral biologic drug delivery systems. Adv. Drug Delivery Rev. 93:95–108 [Google Scholar]
  121. Tucci SAB, Boyland EJ, Halford JCG. 2010. The role of lipid and carbohydrate digestive enzyme inhibitors in the management of obesity: a review of current and emerging therapeutic agents. Diabetes Metab. Syndr. Obes. Targets Ther. 3:125–43 [Google Scholar]
  122. Tundis R, Loizzo MR, Menichini F. 2010. Natural products as α-amylase and α-glucosidase inhibitors and their hypoglycaemic potential in the treatment of diabetes: an update. MiniRev. Med. Chem 10315–31 [Google Scholar]
  123. Vitaglione P, Barone Lumaga R, Ferracane R, Radetsky I, Mennella I. et al. 2012. Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients. J. Agric. Food Chem. 60:3357–66 [Google Scholar]
  124. Vodnar DC, Socaciu C. 2014. Selenium enriched green tea increase stability of Lactobacillus casei and Lactobacillus plantarum in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal and refrigerated conditions. LWT Food Sci. Technol 57:406–11 [Google Scholar]
  125. Walton MC, Hendriks WH, Broomfield AM, McGhie TK. 2009. Viscous food matrix influences absorption and excretion but not metabolism of blackcurrant anthocyanins in rats. J. Food Sci. 74:H22–29 [Google Scholar]
  126. Westerhout J, van de Steeg E, Grossouw D, Zeijdner EE, Krul CA. et al. 2014. A new approach to predict human intestinal absorption using porcine intestinal tissue and biorelevant matrices. Eur. J. Pharm. Sci. 63:167–77 [Google Scholar]
  127. Wu Z, He Y, Chen L, Han Y, Li C. 2014. Characterization of Raoultella planticola Rs-2 microcapsule prepared with a blend of alginate and starch and its release behavior. Carbohydr. Polym. 110:259–67 [Google Scholar]
  128. Xie Y, Kosińska A, Xu H, Andlauer W. 2013. Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model. Food Res. Int. 53:793–800 [Google Scholar]
  129. Ye M, Kim S, Park K. 2010. Issues in long-term protein delivery using biodegradable microparticles. J. Control. Release 146:241–60 [Google Scholar]
  130. Yoshii H, Soottitantawat A, Liu X-D, Atarashi T, Furuta T. et al. 2001. Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity. Innov. Food Sci. Emerg. Technol. 2:55–61 [Google Scholar]
  131. Zamani M, Prabhakaran MP, Thian ES, Ramakrishna S. 2015. Controlled delivery of stromal derived factor-1α from poly lactic-co-glycolic acid core-shell particles to recruit mesenchymal stem cells for cardiac regeneration. J. Colloid Interface Sci. 451:144–52 [Google Scholar]
  132. Zandi M, Mohebbi M, Varidi M, Ramezanian N. 2014. Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions. Food Res. Int. 56:211–17 [Google Scholar]
  133. Zhang H, Yu D, Sun J, Liu X, Jiang L. et al. 2014. Interaction of plant phenols with food macronutrients: characterisation and nutritional-physiological consequences. Nutr. Res. Rev. 27:1–15 [Google Scholar]
  134. Zhang K, Zhang H, Hu X, Bao S, Huang H. 2012. Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation. Colloids Surf. B 89:61–66 [Google Scholar]
  135. Zhao W, Iyer V, Flores FP, Donhowe E, Kong F. 2013. Microencapsulation of tannic acid for oral administration to inhibit carbohydrate digestion in the gastrointestinal tract. Food Funct 4:899–905 [Google Scholar]
/content/journals/10.1146/annurev-food-030216-025720
Loading
/content/journals/10.1146/annurev-food-030216-025720
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error