Abstract
The formulation of micronutrients and nutraceuticals in the design of functional foods brings enormous technological challenges. The incorporation of micronutrients and/or nutraceuticals can compromise the product functionality. Issues often encountered are related to unwanted changes in the product physico-chemical stability, appearance, texture, flavour, taste and bioavailability due to inherited instability or interactions with other ingredients. This review intends to present the general strategies in using colloidal dispersions as delivery systems for micronutrients and nutraceuticals. Some illustrative examples will be given on how colloidal delivery systems can be utilised in the design of novel functional foods.
| Original language | English |
|---|---|
| Pages (from-to) | 1964-1980 |
| Number of pages | 17 |
| Journal | Soft Matter |
| Volume | 4 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - 25 Sept 2008 |
ASJC Scopus subject areas
- General Chemistry
- Condensed Matter Physics