Bioactive properties and current trends in the application of pepper extracts in encapsulation technology: A review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F25%3A43910194" target="_blank" >RIV/60076658:12220/25:43910194 - isvavai.cz</a>
Result on the web
<a href="https://academic.oup.com/ijfst/article/60/2/vvaf257/8376492" target="_blank" >https://academic.oup.com/ijfst/article/60/2/vvaf257/8376492</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1093/ijfood/vvaf257" target="_blank" >10.1093/ijfood/vvaf257</a>
Alternative languages
Result language
angličtina
Original language name
Bioactive properties and current trends in the application of pepper extracts in encapsulation technology: A review
Original language description
Piper nigrum L. (pepper), a member of the Piperaceae family, is among the most widely used spices worldwide. The essential oil and oleoresin extracted from pepper contain numerous bioactive compounds, such as piperine, beta-caryophyllene, sabinene, beta-pinene, and limonene. These compounds contribute to the antioxidant, anti-inflammatory, antimicrobial, antifungal, and anticancer activities of pepper extracts. Recent studies have focused on the application of pepper extracts in encapsulation technology. The bioactive compounds in pepper extracts can be encapsulated using various methods such as coacervation, nanoemulsion, polymer-based and lipid-based and hybrid systems encapsulation, and cyclodextrin inclusion, producing micro- or nano-sized particles. This encapsulation enhances the stability and bioactivity of the compounds and allows controlled release during subsequent applications. Additionally, micro- and nano-capsules provide effective protection during food processing as well as oral and gastric digestion, opening promising prospects for their use as food preservatives and functional ingredients.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10611 - Plant sciences, botany
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
60
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
15
Pages from-to
nestránkováno
UT code for WoS article
001649879800001
EID of the result in the Scopus database
2-s2.0-105026442375