Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review

The prevention and reduction of several serious diseases (Cancer, diabetes, atherosclerosis, hypertension, eczema, gastrointestinal disorders, and cardiovascular diseases) has been associated with flaxseed oil. Flaxseed oil has considerable benefits mainly related to omega-3 fatty acids, which are i...

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Autores principales:	Kouadio Jean Eric-Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, Yue Sun, Lu Liu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Flaxseed oil Microencapsulation Health benefits Oxidative stability Food products Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/a91f01f89e914f97b6d44d3f0e9b19b9
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spelling	oai:doaj.org-article:a91f01f89e914f97b6d44d3f0e9b19b92021-11-18T04:46:18ZNovel trends and opportunities for microencapsulation of flaxseed oil in foods: A review1756-464610.1016/j.jff.2021.104812https://doaj.org/article/a91f01f89e914f97b6d44d3f0e9b19b92021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1756464621004618https://doaj.org/toc/1756-4646The prevention and reduction of several serious diseases (Cancer, diabetes, atherosclerosis, hypertension, eczema, gastrointestinal disorders, and cardiovascular diseases) has been associated with flaxseed oil. Flaxseed oil has considerable benefits mainly related to omega-3 fatty acids, which are increasingly used in the food industry. However, many factors such as pH, temperature, oxygen, and light limit these different components (omega-3 fatty acids) to formulate many foods. In this sense, the production of functional foods requires maintaining the stability, bioactivity, and bioavailability of active compounds. Microencapsulation techniques have been developed and applied to design flaxseed oil-enriched food products to overcome these obstacles. With this in mind, this review discusses recent advances in encapsulation techniques with the incorporation of omega-3 fatty acids from flaxseed oil into food matrices. Encapsulation methods and coating materials will be presented following the literature on flaxseed and flaxseed oil composition and their health attributes. The application of flaxseed oil encapsulates in food matrices and their effect on food function will also be discussed.Kouadio Jean Eric-Parfait KouaméAwa Fanny Massounga BoraXiaodong LiYue SunLu LiuElsevierarticleFlaxseed oilMicroencapsulationHealth benefitsOxidative stabilityFood productsNutrition. Foods and food supplyTX341-641ENJournal of Functional Foods, Vol 87, Iss , Pp 104812- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Flaxseed oil Microencapsulation Health benefits Oxidative stability Food products Nutrition. Foods and food supply TX341-641
spellingShingle	Flaxseed oil Microencapsulation Health benefits Oxidative stability Food products Nutrition. Foods and food supply TX341-641 Kouadio Jean Eric-Parfait Kouamé Awa Fanny Massounga Bora Xiaodong Li Yue Sun Lu Liu Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
description	The prevention and reduction of several serious diseases (Cancer, diabetes, atherosclerosis, hypertension, eczema, gastrointestinal disorders, and cardiovascular diseases) has been associated with flaxseed oil. Flaxseed oil has considerable benefits mainly related to omega-3 fatty acids, which are increasingly used in the food industry. However, many factors such as pH, temperature, oxygen, and light limit these different components (omega-3 fatty acids) to formulate many foods. In this sense, the production of functional foods requires maintaining the stability, bioactivity, and bioavailability of active compounds. Microencapsulation techniques have been developed and applied to design flaxseed oil-enriched food products to overcome these obstacles. With this in mind, this review discusses recent advances in encapsulation techniques with the incorporation of omega-3 fatty acids from flaxseed oil into food matrices. Encapsulation methods and coating materials will be presented following the literature on flaxseed and flaxseed oil composition and their health attributes. The application of flaxseed oil encapsulates in food matrices and their effect on food function will also be discussed.
format	article
author	Kouadio Jean Eric-Parfait Kouamé Awa Fanny Massounga Bora Xiaodong Li Yue Sun Lu Liu
author_facet	Kouadio Jean Eric-Parfait Kouamé Awa Fanny Massounga Bora Xiaodong Li Yue Sun Lu Liu
author_sort	Kouadio Jean Eric-Parfait Kouamé
title	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
title_short	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
title_full	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
title_fullStr	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
title_full_unstemmed	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
title_sort	novel trends and opportunities for microencapsulation of flaxseed oil in foods: a review
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/a91f01f89e914f97b6d44d3f0e9b19b9
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Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review

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