Odinei H. Gonçalves, Thaysa F.M. Moreira, Anielle de Oliveira, Lívia Bracht, Rafael P. Ineu and Fernanda V. Leimann* Pages 3847 - 3861 ( 15 )
The low water solubility and low bioavailability of natural bioactive substances such as polyphenols and flavonoids, either in pure form or extracts, are a major concern in the pharmaceutical field and even on the food development sector. Although encapsulation has demonstrated success in addressing these drawbacks, it is important to evaluate the antioxidant activity of the encapsulated compounds. This article reviews the encapsulation of bioactive compounds from natural sources focusing their antioxidant activity after encapsulation. Attention is given to the methods and wall materials used, and the antioxidant activity methodologies (classical in vitro techniques such as DPPH, ORAC, FRAP and others, as well as in vivo/ex vivo tests to evaluate endogenous antioxidant enzymes or oxidative stress) applied to assess the antioxidant capacity are also comprehensively summarized.
Nanoparticles, microparticles, encapsulation, spray drying, extracts, nanotechnology.
Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Departamento de Bioquimica, Universidade Estadual de Maringa, Av. Colombo, 5790, CEP 87020-270, Maringa, Parana, Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana