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| A Review of Encapsulation of Bioactive Peptides with Antimicrobial and Antioxidant Activity |
Milad Daneshniya,, Hooman Jalilvand Nezhad,, Mohammad Hossein Maleki,, Vahid Jalali,, Masome Behrouzian
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Abstract:
Encapsulation is referred to as the technology of packaging active ingredients in remarkably small coverages that release their contents at a controlled rate over time. Encapsulation is divided into three categories based on the particle size: nanoencapsulation (particle size less than 1 micron), microencapsulation (particle size between 1 to 1000 microns), and macroencapsulation (particle size higher than 1000 microns). In recent years, the application of this technology has increased significantly in the food and pharmaceutical industries. Peptides are protein derivatives with many biological properties in foods as bioactive compounds because of their amino acids' composition and sequence. Bioactive peptides with antioxidant and antimicrobial activity are among the most critical peptides in the food and nutrition industries. Bioactive peptides are sensitive compounds that, in the case of being exposed to other substances and availability of conditions, are probably to combine with them, leading to reduced biological activity, neutralization, and even toxicity. Different encapsulation methods can be used in connection with this problem. In order to encapsulate bioactive peptides, the properties of the nucleus (peptide) and the encapsulant material must be considered. Several factors must be considered, including the transmission system components' edibility and the no threat to consumer health to design transmission systems in encapsulation. After placing the capsule in certain circumstances, the encapsulated compound can be extracted by diffusion, fragmentation, erosion, and swelling methods.
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