Novel encapsulation approaches for phytosterols and their importance in food products: A review

Abstract

AbstractPhytosterols are naturally occurring plant cell membranes, which have received greater attention in food industries due to their potential health benefits especially lowering low‐density lipoprotein (LDL) cholesterol levels within the human body. However, the application of phytosterols in various foods (aqueous‐based) is challenging due to their low water solubility and poor stability resulting in poor bioavailability/bioaccessibility. The encapsulation technique is considered as an alternative approach to protect phytosterols from various factors, thus improving their bioavailability and stability. This review aims in presenting a detailed study on techniques and technologies currently employed to encapsulate phytosterols. Based on recent studies, mostly used techniques are spray drying, freeze drying, spray chilling, emulsification, liposome entrapment, extrusion, electro‐spinning, and electro‐spraying. Various processing factors affecting phytosterol stability in fortified food have been outlined as well.Practical ApplicationsPhytosterols are plant‐based bioactive compounds that have been commonly linked to having anti‐diabetic, anti‐inflammatory properties and cholesterol‐lowering effects. Consumption of processed and ready‐to‐eat foods lowers the intake of plant sterols in the human diet. Additionally, their availability in plant‐based foods is also limited. Phytosterol fortified foods are now available to fulfill the phytosterol requirement in our diet. The consumption of phytosterol enriched foods or supplements can be an alternative option to lower cholesterol levels in the human body. However, phytosterols are insoluble in water which results in poor bioavailability and stability. Furthermore, the incorporation of phytosterols in food products is difficult due to the probability of oxidation at higher processing temperatures and storage. Hence, encapsulation is an alternative approach to enhance phytosterols' stability and bioavailability.