Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of a...Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of additional functional and nutritional components and site-specific</span><span style="font-family:Verdana;"> release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced;however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.</span>展开更多
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are kno...Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.展开更多
文摘Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of additional functional and nutritional components and site-specific</span><span style="font-family:Verdana;"> release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced;however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.</span>
文摘Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.
