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J. Pavan Kumar*, Chennnu M. M. Prasada Rao, Ranjan Kumar Singh, Ajay Garg, Tanniru Rajeswari
School of Pharmacy, Raffes University, Neemrana, Rajasthan-301705 India.
*Address for Corresponding Author:
J. Pavann Kumar,
Research Scholar, School of Pharmacy, Raffes University, Neemrana, Rajasthan-301705
Abstract
Polyphenol research and use have lately sparked significant interest in the functional foods, nutraceutical, and pharmaceutical sectors due to their potential health advantages for humans. Polyphenols' success, however, is dependent on sustaining the stability, bioactivity, and bioavailability of their active components. The disagreeable taste of most phenolic compounds also restricts their use. The use of encapsulated polyphenols rather than free molecules can successfully address these inadequacies. This study focuses on polyphenolic chemical nanoencapsulation technology, its applications in the food and pharmaceutical industries, as well as safety and biocompatibility. This also discusses the health benefits and disease prevention properties of encapsulated polyphenolic compounds in animals and humans. This review discusses polyphenol encapsulation technologies such as spray drying, coacervation, liposome entrapment, inclusion complexation, co-crystallization, nanoencapsulation, freeze drying, yeast encapsulation, and emulsion. The latest studies, advances, and trends are also highlighted.
Keywords: Encapsulation, nanoencapsulation, Microencapsulation, Polyphenols, polymers
