Bioactive properties and current trends in the application of pepper extracts in encapsulation technology: A review

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Bioactive properties and current trends in the application of pepper extracts in encapsulation technology: A review

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Bioactive properties and current trends in the application of pepper extracts in encapsulation technology: A review

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10611 - Plant sciences, botany

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

1365-2621

Svazek periodika

60

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

15

Strana od-do

nestránkováno

Kód UT WoS článku

001649879800001

EID výsledku v databázi Scopus

2-s2.0-105026442375