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Valorization of polyphenols from agri-food wastes requires, after extraction and often concentration, further encapsulation, since polyphenols are sensitive to light exposure, heat treatment, and/or oxidation conditions. Water-in-oil-in-water (W1/O/W2) emulsions, where the inner water phase (W1) contains the polyphenols, enable to enhance their chemical stability when incorporated into a food matrix. Moreover, solid microcapsules can be produced from W1/O/W2 emulsions to facilitate dosage in industrial production. From the several existing methods to produce emulsions (e.g., high-pressure homogenization, rotor-stator homogenization, and ultrasonication), we thoroughly describe microporous emulsification. For producing solid microparticles, we explain a procedure based on spray drying.

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Polyphenols Microencapsulation

  • 章节

  • 发表日期：

    2026年

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  • Carme Güell,
  • Junjing Wang,
  • Rikkert Berendsen,
  • Sílvia de Lamo-Castellví,
  • Montserrat Ferrando

摘要

Valorization of polyphenols from agri-food wastes requires, after extraction and often concentration, further encapsulation, since polyphenols are sensitive to light exposure, heat treatment, and/or oxidation conditions. Water-in-oil-in-water (W1/O/W2) emulsions, where the inner water phase (W1) contains the polyphenols, enable to enhance their chemical stability when incorporated into a food matrix. Moreover, solid microcapsules can be produced from W1/O/W2 emulsions to facilitate dosage in industrial production. From the several existing methods to produce emulsions (e.g., high-pressure homogenization, rotor-stator homogenization, and ultrasonication), we thoroughly describe microporous emulsification. For producing solid microparticles, we explain a procedure based on spray drying.