Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives / Microencapsulação e co-encapsulação de compostos bioativos para aplicação em alimentos: desafios e perspectivas

ABSTRACT: The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet of consumers. However, the effective and safe delivery of such products requires certain precautions to ensure their preservation, stability, and bioavailability when consumed. Microencapsulation is a great alternative, which is a method capable of protecting different bioactive compounds, including probiotic cells, prebiotic compounds, and some antioxidant substances such as phenolic compounds, anthocyanins, flavonoids, and vitamins. Therefore, this study aimed to perform a literature review and present different alternatives to make bioactive compounds viable through microencapsulation, increase their stability and viability when applied in different food matrices, and address the existing challenges regarding their effectiveness.

RESUMO: A oferta de diferentes produtos alimentícios que contenham compostos bioativos facilita a sua inserção na dieta como parte do dia a dia do consumidor. No entanto, para que estes compostos sejam entregues de forma segura e eficaz, o uso de certos meios se torna necessário para garantir sua preservação, estabilidade e biodisponibilidade quando consumidos. Com esta finalidade, apresenta-se como uma grande alterativa a microencapsulação, que é um método capaz de fornecer proteção a diferentes compostos bioativos, que incluem células probióticas, compostos prebióticos, e algumas substâncias antioxidantes como compostos fenólicos, antocianinas, flavonoides, vitaminas, dentre outros e garantir uma melhor efetividade na sua entrega. O objetivo deste trabalho foi realizar uma revisão apresentando formas de viabilizar os compostos bioativos através da microencapsulação, para aumentar sua estabilidade e viabilidade diante da aplicação em diferentes matrizes alimentícias, além de abordar os desafios existentes para a sua efetividade.

Double protecting functions of rat Sertoli cells to co-encapsulated hepatocytes in vitro / 基础医学与临床

Objective To evaluate the nourishment and immune privilege effects of Sertoli cells on co-encapsulated hepatocytes. Methods The hepatocytes and Sertoli cells were encapsulated or co-encapsulated in various ratio of 100∶1、50∶1、20∶1、10∶1, and co-cultured for 21 days in vitro. The secretion of albumin and urea was analyzed, and the morphology of encapsulated cells was observed by microscopy, then to determine the best mixed ratio of hepatocytes to Sertoli cells. Splenocyte proliferation response was assessed to evaluate Sertoli cell’s immune privilege function to hepatocytes by CCK-8.Results Sertoli cells could elevate hepatocyte’s secretion of albumin and urea when they were co-encapsulated with each in appropriate ratio (P