Encapsulation of Pigmented Lipophilic Antioxidants Through Micro and Nano-emulsions

Abstract

This chapter provides a detailed insight on the application of pigmented antioxidants e.g., carotenoids, chlorophylls and flavonoids, that are naturally occurring in food systems. Moreover, comprehensive information on the beneficial impact of these antioxidants on human health is described. Degradation vulnerability and low bioavailability of pigmented antioxidant compounds restrict their application in food systems. A wide range of technologies has been explored to encapsulate the antioxidants compounds. Emulsion-based encapsulation systems have been recognized as one of the most promising techniques for the protection and delivery of antioxidant compounds owing to their high entrapment efficiency, physical and chemical stability and controlled release. A wide range of emulsion formulations leads to the formation of systems with new characteristics and with great capability in controlled delivery and stabilization of antioxidant compounds. Several challenges are related to the effective incorporation of these natural pigments into food systems. Encapsulation of pigmented antioxidant compounds are elaborated in light of the current research findings with a special focus on nanoemulsions techniques (high-energy and low-energy) and associated challenges that may arise during food production processes are briefly discussed in the current chapter. Finally, conclusive remarks are made for industrial applications and future research directions in this field.

Keywords Pigmented Lipophilic, Antioxidants compounds , Encapsulation system, Carotenoids, Chlorophylls and Flavonoids.