Chapter 4 - Encapsulation and colloidal systems as a way to deliver functionality in foods

Abstract

Functional foods are increasingly preferred by consumers because in addition to nutritional intake, they provide remarkable health benefits. One of the strategies for food functionalization is the incorporation of bioactive compounds encapsulated in different colloidal delivery systems (CDSs) in food matrices. This chapter provides an overview of the principles and factors involved in the design of CDSs for food ingredients and nutraceuticals in order to increase the quality and health benefits of food. The correlation between the nutritional and sensory attributes of functional foods and the physicochemical and biological characteristics of bioactive compounds and encapsulating materials is based on the principles of the design concepts; Quality by Design (QbD) and Reverse Engineering Design (RED). The physicochemical characteristics of micro/nanoparticles and their influence on the functionality of biocomponents incorporated into food matrices and their impact on digestion, absorption and metabolism are also discussed. In addition, the main CDSs are described, such as lipid-based CDSs and polymeric CDSs used in food fortification.