Naslov
Encapsulation techniques for delivery of eugenol

Autori
Ćorković, Ina ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Advances in Chemistry Research (Volume 71)

Urednik/ci
James C. Taylor

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2022

Raspon stranica
125-145

ISBN
978-1-68507-702-0

ISSN
1940-0950

Ključne riječi
eugenol ; antioxidant ; encapsulation

Sažetak
Eugenol is a volatile compound that contributes to the flavor of many fruits and herbs and is usually extracted from clove oil. It has a wide range of positive effects on human health, including its antioxidant, antimicrobial and anticancerogenic activity. Heating, moisture and other extreme conditions, which are common in industrial-scale manufacturing, can cause complications in eugenol’s delivery in the food or pharmaceutical industry. These problems can be alleviated by encapsulation, which consists of entrapping a substance within a physical barrier. It is important to clarify and understand the properties of coating materials, eugenol and their interactions in order to ensure efficient encapsulation. Global awareness of the benefits of living a healthy life has been increasing recently, and there is an associated growing interest in targeted release of health-promoting bioactive compounds into the human body through encapsulation. This chapter analyzes the current and emerging applications of various encapsulation techniques such as spray-drying, fluidized bed coating, spray-chilling, coacervation, extrusion, emulsification and freeze-drying for delivery of eugenol. These techniques can be used in different food systems to protect high-value bioactives like eugenol from environmental conditions, to enhance their controlled release and to extend shelf life of food products. Due to its broad range of possible applications, eugenol remains one of the compound of high interest for further studies in food and pharmaceutical industries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA