Table 1 Summary of fruits and vegetables with natural active compounds and encapsulation process for juice stability, bioavailability and quality preservation
Source(s) | Natural active compound(s) | Encapsulation Process(es) | Main Outcome(s) | Reference |
|---|---|---|---|---|
Apple | Folic acid | Impregnation/Mesoporous silica particles | Improved stability and controlled release of folic acid after consumption | (Ruiz-Rico et al. 2017) |
Apple | Orange oil | Nanoemulsion (Ultrasound emulsification) | Important antimicrobial activity against S. cerevisiae in apple juice | (Sugumar et al. 2016) |
Apple | trans-Cinnamaldehyde | Nanohydrogel (Alginate-chitosan- nanoparticles) | Good radical scavenging activity of trans-cinnamaldehyde in apple juice | (Loquercio et al. 2015) |
Apple | Steppogenin | Oil-in-water microemulsion | High inhibition of juice browning | (Tao et al. 2017) |
Apple | Artocarpanone and ascorbic acid | Oils (ethyl butyrate, ethyl oleate, DL-α-tocopherol, soybean oil, isopropyl myristate, caprylic capric triglyceride)-in-water microemulsion | Strong anti-browning effects in apple juice after 24 h | (Dong et al. 2016) |
Apple | Pectinase | PLGA nanocapsules (Entrapment) | Good adaptability to acidic solution and high clarification yield (80%) of apple juice | (Cerreti et al. 2017) |
Cantaloupe | Thymol and nisin | Emulsions: O/W emulsion: Homogenization: High-speed homogenization followed by high-pressure homogenization | Enhancement of the antibacterial activity of thymol and nisin in cantaloupe juice | (Sarkar et al. 2017) |
Carrot | Isoeugenol | Spray-dried emulsion (High-pressure homogenization followed by spray-drying) | Enhancement of the antibacterial activity of isoeugenol in carrot juice | (Krogsgård Nielsen et al. 2016) |
Carrot pomace | Carotenoids | Emulsions: O/W emulsion: Homogenization | High encapsulation efficiency (92.745 ± 0.384%) | (Tiwari et al. 2021) |
Carrot, Orange, and Apple | Carvacrol | Emulsions: O/W emulsion: Homogenization | Good antibacterial activity of carvacrol in carrot, orange, and apple juices | (Char et al. 2015) |
Grape | Chlorogenic acid | Inclusion complexation/β-(cyclodextrin and 2-hydroxypropyl)-β-cyclodextrin | Reduced degradation of anthocyanins due to the copigmentation effect | (Shao et al. 2014) |
Grape | Pimaricin | Nanohydrogel | Good antimicrobial activity against S. cerevisiae in grape juice | (Fuciños et al. 2015) |
Orange | (–)-Epigallocatechin gallate | Liposomes and liposome-reinforced alginate or chitosan microparticles | Lower degradation of encapsulated (–)-Epigallocatechin gallate compared to non-encapsulated | (Istenič et al. 2016) |
Pomegranate | Fish oil | Complex coacervation/Gelatin-gum Arabic coacervates | Pomegranate juice can be fortified with up to 0.07% fish oil with fair acceptability, increase in turbidity and lightness | (Habibi et al. 2017) |
Watermelon | trans-Cinnamaldehyde | Nanoemulsion (High-energy homogenization) | Significant antibacterial activity against E. coli, S. Typhimurium, and S. aureus in watermelon juice | (Jo et al. 2015) |