Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method

doi:10.7506/spkx1002-6630-201809040

Abstract

Abstract: Complex coacervation is an emerging technology for microencapsulation, which has attracted increasing attention from food researchers. This review elucidates the environmental factors influencing complex coacervation. Herein we summarize recent advances in the application of complex coacervation in the microencapsulation of lipid-soluble functional ingredients such as functional oil, essential oil, fat-soluble vitamins and fat-soluble antioxidants, and hydrophilic ingredients such as probiotics, enzyme, water-soluble vitamin, sweetener and bitter peptide.

Key words: functional food ingredient, lipid-soluble ingredient, hydrophilic ingredient, microencapsulation, complex coacervation

CLC Number:

TS201.1

WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng. Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method[J]. FOOD SCIENCE, 2018, 39(9): 265-271.

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[15]	LIAO Xia, YANG Xiaolan, LI Yao, WANG Liying, MING Jian. Storage Stability and Antioxidant Activity of Quercetin Microcapsules [J]. FOOD SCIENCE, 2017, 38(1): 60-66.

Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method

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