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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Lookup NU author(s): Professor David XieORCiD

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Abstract

Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.

Publication metadata

Author(s): Guo Y, Qiao D, Zhao S, Zhang B, Xie F

Publication type: Article

Publication status: Published

Journal: Carbohydrate Polymers

Year: 2021

Volume: 270

Print publication date: 15/10/2021

Online publication date: 19/06/2021

Acceptance date: 15/06/2021

Date deposited: 23/05/2023

ISSN (print): 0144-8617

ISSN (electronic): 1879-1344

Publisher: Elsevier

URL: https://doi.org/10.1016/j.carbpol.2021.118358

DOI: 10.1016/j.carbpol.2021.118358

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