Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh proces...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/2999 |
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| author | Mayumi Silva Mayur Raghunath Kadam Dilusha Munasinghe Akalya Shanmugam Jayani Chandrapala |
| author_facet | Mayumi Silva Mayur Raghunath Kadam Dilusha Munasinghe Akalya Shanmugam Jayani Chandrapala |
| author_sort | Mayumi Silva |
| collection | DOAJ |
| description | Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products. |
| first_indexed | 2024-03-09T21:44:51Z |
| format | Article |
| id | doaj.art-3a2e40b8e0764078bc86574d6beaadff |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:51Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3a2e40b8e0764078bc86574d6beaadff2023-11-23T20:20:29ZengMDPI AGFoods2304-81582022-09-011119299910.3390/foods11192999Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing TechnologiesMayumi Silva0Mayur Raghunath Kadam1Dilusha Munasinghe2Akalya Shanmugam3Jayani Chandrapala4School of Science, RMIT University, Bundoora, VIC 3083, AustraliaFood Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, IndiaDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda 10250, Sri LankaFood Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, IndiaSchool of Science, RMIT University, Bundoora, VIC 3083, AustraliaDairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.https://www.mdpi.com/2304-8158/11/19/2999yoghurtbeveragesultrasound (US)high pressure processing (HPP)encapsulation |
| spellingShingle | Mayumi Silva Mayur Raghunath Kadam Dilusha Munasinghe Akalya Shanmugam Jayani Chandrapala Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies Foods yoghurt beverages ultrasound (US) high pressure processing (HPP) encapsulation |
| title | Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies |
| title_full | Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies |
| title_fullStr | Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies |
| title_full_unstemmed | Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies |
| title_short | Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies |
| title_sort | encapsulation of nutraceuticals in yoghurt and beverage products using the ultrasound and high pressure processing technologies |
| topic | yoghurt beverages ultrasound (US) high pressure processing (HPP) encapsulation |
| url | https://www.mdpi.com/2304-8158/11/19/2999 |
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