Background

Functional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.

Scope and approach

We reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.

Key findings and conclusions

The review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients.

中文翻译：

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通过复杂凝聚将omega-3油和益生菌微囊化的最新进展：综述

背景

功能食品是食品工业中发展最快的部门。通过复杂的凝聚过程开发包含omega-3脂肪酸和益生菌的功能性食品是研究和产品开发的新兴领域。

范围和方法

我们回顾了有关在微囊化中使用复杂凝聚的相关文献，主要集中在将益生菌和omega-3油纳入单一递送形式中。这篇综述涵盖了微囊化生物活性成分的复杂凝聚过程的优缺点，复杂凝聚过程中益生菌的生存能力和omega-3油的氧化稳定性，模拟胃肠道条件下以及在模拟过程中omega-3油和益生菌的生物可及性。 -vivo测试。

主要发现和结论

该综述描述了使用复合凝聚法再喷雾干燥进行共包封的优势。它还描述了益生菌和omega-3脂质共囊化工业应用的进一步开发需要解决的技术障碍。共封装概念已在药物输送系统中广泛使用，但在食品成分稳定和输送中是一个相对较新的概念。由于降低的成本和提高的产品质量，存在将多种生物活性成分共封装在单个微胶囊中的商业需求。复合凝聚法已被证明是多种不稳定生物活性成分共囊化的有用方法。尽管体外评估可提供有用的生物利用度信息，