Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 38, Issue 2, Pages 88-103Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.05.003
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Funding
- Secretaria de Ciencia Tecnologia e Inovacion Distrito Federal (SECITI, Mexico City)
- Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station [831]
- United States Department of Agriculture, NIFA, NRI [2011-67021-30160, 2014-67017-21635]
- NIFA [687468, 2014-67017-21635, 578976, 2011-67021-30160] Funding Source: Federal RePORTER
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Resveratrol is a polyphenol from the stilbens family that has been reported to have various benefits for human health, including antioxidant, anti-inflammatory, anti-carcinogenic, anti-obesity, and heart/brain protective effects. However, the utilization of resveratrol as a nutraceutical in the food industry is currently limited due to its poor water solubility, high chemical instability, and low oral bioavailability. Encapsulation of resveratrol can be used to improve its water-dispersibility, chemical stability, and bioavailability. This paper reviews delivery systems available to encapsulate, protect and release resveratrol, and highlights their potential applications within the food industry.
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