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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 127, p. 9-pg., 2022-07-31.

Resumo

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)

• Processo FAPESP: 20/08761-4 - Caracterização química de compostos bioativos de plantas alimentícias não convencionais (panc) para o desenvolvimento de produtos com apelo funcional
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Regular