In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix

Issue Date

2-2017

Abstract

Many biomaterials are encapsulated to preserve their health-promoting properties and promote targeted delivery. Numerous papers have been published about extraction and purification methods, encapsulation techniques, and release properties of encapsulated biomaterials. Despite the abundant information, the food applications of encapsulated materials are currently limited. One approach to increase the food applications is to investigate the mathematical aspects of release behavior and the effect of the food matrix. Such information is useful in evaluating suitable food matrices and predicting the extent of bioavailability of the biomaterial. This review aims to discuss the kinetic models of release, current efforts to promote sustained release, and food matrices currently used in in vitro investigations. Information from pharmaceutical studies is integrated and reviewed to determine possible food applications. Future research on microencapsulated biomaterials conducted along these aspects may hopefully hasten nutraceutical applications.

Source or Periodical Title

Annual Review of Food Science and Technology

ISSN

1941-1413

Volume

8

Page

237-259

Document Type

Article

Language

English

Subject

Bioactive, Burst effect, Food effect, Microencapsulation, Release kinetics

Identifier

https://doi.org/10.1146/annurev-food-030216-025720

Digital Copy

yes

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