Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 48, Issue -, Pages 65-84Publisher
ELSEVIER
DOI: 10.1016/j.jff.2018.06.021
Keywords
Bioactive molecules; Delivery systems; Enzymes; Fruit juice additives; Functional food; Probiotics
Categories
Funding
- Agence Universitaire de la Francophonie (Projet de Cooperation Scientifique Inter-Universitaire PCSI 2015-2017)
- Research Funding Program at the Lebanese University (project 2018/2020)
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Fruit juices are low-fat, non-alcoholic, lactose-free, and nutritious beverages that are highly desired by consumers. However, fruit juices undergo microbial, enzymatic, and chemical deterioration, which shortens their shelf-life. The demand for healthy fresh fruit juice has encouraged the use of natural agents (such as antimicrobials, vitamins, anti-browning agents, and probiotics) for the protection and fortification of freshly squeezed juices. However, the use of these bioactive agents is limited by their low aqueous solubility, and/or physico-chemical instability, especially in acidic food products. Therefore, their incorporation into encapsulation systems to improve their stability and activity has been considered. This is a review of the literature on the characteristics and efficiency of delivery systems that can be used to load and deliver natural agents designed to be used in fruit juices.
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