Encapsulation of active compounds: ionic gelation and co-crystallization as case studies

Abstract

Food industries aim safety, eating quality, sensory attributes, stability in distribution and storage, minimal processing in preparation and health prevention. Encapsulation has been defined as the technology of packaging solid, liquid and gaseous materials in small capsules that release their contents at controlled rates over prolonged periods of time. Encapsulation in food applications can be employed to solve formulation problems arising from a limited chemical or physical stability of the active ingredient, an incompatibility between active ingredient and food matrix, or to control the release of a sensory active compound or the bioavailability of a nutrient. Focused on the active agents, the most common solutions and strategies used in encapsulation field were analyzed. Besides, two case studies illustrated the use of some characterization techniques important for product stability and processing optimization: co-crystallization to improve handling of calcium and magnesium salts and lyophilized yerba mate (Ilex paraguariensis) extract and ionic gelation and complex coacervation to protect antioxidants.