Encapsulation of flavonoids in foods for diabetics: The emerging paradigm for an effective therapy

Author(s)

de Oliveira, Williara Queiroz ; Neri-Numa, Iramaia Angelica ; Arruda, Henrique Silvano ; McClements, David Julian ; Pastore, Glaucia Maria

• Document type: Journal article
• Source: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 127, p. 9-pg., 2022-07-31.

Abstract

Background: Flavonoid intake is significantly associated with risk reduction and/or improvement in impaired glucose tolerance and diabetes. Foods containing encapsulated flavonoids are being designed, but the particles must remain stable in the food matrix during processing, storage, and utilization, as well as being bioavailable after ingestion. Control of these variables would enable the food industry to design functional foods targeted to the diabetic population. Scope and approach: This article reviews recent advances in the encapsulation of flavonoids, with a focus on the design of delivery systems that can control the stability and bioavailability of flavonoids in foods, thereby increasing their ability to reduce the risk or treat diabetes. Key findings and conclusions: Although flavonoids represent a good option for the development of diabetic -friendly food products, it is important to emphasize that their effectiveness is linked to the way these com-pounds are delivered, released, absorbed, and metabolized. Consequently, the choice of appropriate encapsu-lation materials and methods are crucial, as they determine the flavonoid retention capacity, particle/food matrix interactions, and the release profile. (AU)

• FAPESP's process: 20/08761-4 - Chemical characterization of bioactive compounds of non-conventional food plants (NCFP) for the development of products with functional appeal
• Grantee: Glaucia Maria Pastore
• Support Opportunities: Regular Research Grants