Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review.

Ruta Gruskiene,Jolanta Sereikaite,Alma Bockuviene

doi:10.3390/molecules26154601

Abstract

The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

Highlights

Nowadays, there is a growing consumer interest in products that promote health and well-being
Intensive research is underway for increasing the functionality of popular fermented milk products
Despite the health benefits of fermented milk products themselves, research is stimulated by the growing consumer interest in healthy foods

Summary

Introduction

There is a growing consumer interest in products that promote health and well-being. The possible anti-cancer effect of kefir, especially in the case of intestinal and colorectal cancer, has been announced [5] Despite their own health benefits, fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them true functional foods [3]. We review the nano/micro encapsulation methods and materials used for the delivery of bioactive ingredients into the most popular fermented milk products, i.e., yogurt, kefir, and cheese. The encapsulation of pure carotenoid or their extracts ensures more stable yogurt coloration due to the higher carotenoid retention compared to the free form [20,21,22,23,28]. The addition of encapsulated carotenoids increases the functionality of yogurt, including the increase of their antioxidant activity [18]. The antioxidant activity of yogurt increased or retained longer compared to the nonencapsulated form of the extracts [34,35,36,44]

Other Bioactive Components

Probiotic Microorganisms

Findings

Conclusions